recipe

Vegan Kung Pao Chick’n Wrap

Name: Vegan Kung Pao Chick’n Wrap
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 wraps
Ingredients: 1 package Happy Veggie World Kung Pao Chick'n; 4 large vegan flour tortillas or wrap-style flatbreads; 1 tablespoon neutral cooking oil; 1 red bell pepper, thinly sliced; 1 cup shredded cabbage or coleslaw mix; ½ cup shredded carrot; ½ cup cucumber, cut into thin strips; 2 green onions, thinly sliced; ¼ cup fresh cilantro, roughly chopped; ¼ cup roasted peanuts, roughly chopped; 2 to 3 teaspoons water, as needed; ¼ cup vegan mayonnaise; 1 tablespoon lime juice; 1 teaspoon soy sauce; 1 teaspoon sesame oil; ½ teaspoon maple syrup or sugar; ½ teaspoon sriracha or chili garlic sauce (optional)

Bold, crunchy, saucy and full of plant-based flavour, this Kung Pao Chick'n wrap turns Happy Veggie World Kung Pao Chick'n into a quick lunch, dinner or meal-prep favourite. Warm Kung Pao Chick'n is wrapped with crisp vegetables, fresh herbs, crunchy peanuts and a creamy sesame-lime spread for the right balance of heat, brightness and texture.

Prep15 minutes
Cook8 minutes
Total23 minutes
Serves4 wraps

Made with Kung Pao Chick'n Where to buy

Ingredients

For the wraps

1 package Happy Veggie World Kung Pao Chick'n
4 large vegan flour tortillas or wrap-style flatbreads
1 tablespoon neutral cooking oil
1 red bell pepper, thinly sliced
1 cup shredded cabbage or coleslaw mix
½ cup shredded carrot
½ cup cucumber, cut into thin strips
2 green onions, thinly sliced
¼ cup fresh cilantro, roughly chopped
¼ cup roasted peanuts, roughly chopped
2 to 3 teaspoons water, as needed

For the sesame-lime spread

¼ cup vegan mayonnaise
1 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon sesame oil
½ teaspoon maple syrup or sugar
½ teaspoon sriracha or chili garlic sauce (optional)

Instructions

Make the sesame-lime spread

In a small bowl, stir together the vegan mayonnaise, lime juice, soy sauce, sesame oil, maple syrup and sriracha if using. Taste and adjust: more lime for brightness or more chili sauce for heat.
Prepare the vegetables

Slice the bell pepper, cucumber, green onions and cilantro. Keep the cabbage, carrot, cucumber, green onions and cilantro fresh for crunch.
Cook the Kung Pao Chick'n

Heat the oil in a skillet over medium-high. Add the sliced bell pepper and stir-fry for 2 to 3 minutes, until slightly softened but still crisp. Add the Kung Pao Chick'n and cook for 3 to 5 minutes, stirring often, until hot and lightly caramelized. Add 2 to 3 teaspoons of water as needed while tossing to heat everything evenly and bring the sauce together.
Warm the wraps

Warm the tortillas briefly in a dry skillet or microwave until soft and flexible, so they roll without tearing.
Assemble the wraps

Spread a spoonful of sesame-lime spread down the centre of each tortilla. Add shredded cabbage, carrot, cucumber, green onion, cilantro and a generous portion of warm Kung Pao Chick'n with bell pepper. Sprinkle with chopped peanuts.
Fold and serve

Fold in the sides of each tortilla, then roll tightly from the bottom to create a wrap. Slice in half and serve immediately.

Easy product swap

This wrap is flexible. We love it with Kung Pao Chick'n, but the same wrap base works with other Happy Veggie World favourites. Keep the crisp vegetables, sesame-lime spread, herbs and peanuts, then swap in another product for a whole new flavour.

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Serve it with

Extra lime wedges
Extra chopped peanuts
A side of cucumber salad
A small bowl of miso soup
Crispy wonton strips
Extra chili garlic sauce for more heat

Make ahead: For meal prep, keep the warm Kung Pao Chick'n, vegetables and sesame-lime spread stored separately. Assemble just before serving so the wrap stays fresh and the vegetables keep their crunch.

Keep it vegan: Use vegan tortillas or flatbreads and plant-based mayonnaise to keep this fully vegan. Happy Veggie World Kung Pao Chick'n contains soy and wheat; check product packaging and ingredient labels before preparing for guests with allergies or dietary restrictions.

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