Vegan Tzatziki Chicken Salad Wraps
Ingredients
Tzatziki sauce
- 3/4 cup non-dairy plain yogurt
- 1/4 cup vegan mayo
- 2 garlic cloves grated
- one small shallot finely chopped
- juice from 1/2 lemon
- 1 small cucumber finely grated with water squeezed out
- 1-2 tablespoons fresh dill chopped
- 1 tsp of maple syrup
- s/p to taste
Salad
- 2 cups of your favorite ch’kn replacement or use my air fried tofu shreds
- 2 celery stalks finely chopped
- 2 green onions finely chopped
- 1 cup cherry tomatoes quartered
Preparation
In a small mixing bowl combine yogurt and mayo then add rest of dressing ingredients. Mix well. Season to taste. Let sit covered in fridge at least 30 minutes for flavors to meld, best overnight.
Prepare ch’kn according to package instructions and let cool or use my recipe for air fried tofu shreds. Modification for original recipe: instead of grating the whole block of tofu, only grate 1/2 block and gently rip tofu to make chunkier pieces with the remaining half. Then proceed with the original recipe directions.
Next, in a large mixing bowl add prepared ch’kn and the rest of salad ingredients. Add dressing, mix well, and season to taste. Serve in wraps or any way you enjoy salad.
