Vegan Tzatziki Chick'n Salad Wraps
Ingredients
Tzatziki sauce
- 3/4 cup non-dairy plain yogurt
- 1/4 cup vegan mayonnaise
- 2 garlic cloves, grated
- 1 small shallot, finely chopped
- Juice of 1/2 lemon
- 1 small cucumber, finely grated and squeezed to remove excess water
- 1-2 tablespoons fresh dill, chopped
- 1 tsp maple syrup
- Salt and pepper to taste
Salad
- 2 cups vegan chicken substitute (such as air-fried tofu shreds)
- 2 celery stalks, finely chopped
- 2 green onions, finely chopped
- 1 cup cherry tomatoes, quartered
Preparation
Combine the non-dairy yogurt and vegan mayonnaise in a small mixing bowl, then add the remaining dressing ingredients. Mix well and season to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld, or overnight for best results
Prepare the vegan chicken substitute by following package instructions and let cool, or prepare air-fried tofu shreds by grating half a block of tofu and gently ripping the other half to create chunkier pieces, then air-fry according to the original recipe, and let cool
In a large mixing bowl, add the prepared vegan chicken substitute and the remaining salad ingredients. Add the dressing, mix well, and season to taste. Serve in wraps or as a salad
