These Vegan Honey Mustard Chicken Wraps are perfect for lunch or dinner, or even as a snack. They’re customizable and easy to assemble so they’ll please the whole family, and they’re ready in less than 20 minutes!
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Hey Internet, so I just posted a vegan honey mustard dressing since I had been craving it--so of course I also had to think of a fun recipe to go with it to share with you all.
So I came up with these Vegan Honey Mustard wraps! They are packed with veggies and delicious vegan chicken, and they contain 2 delicious sauces: my superbly creamy hummus and the honey mustard I just mentioned.
These wraps are so addictive I might have had 4 the first time I made them! I recommend serving them with a side so you don’t eat them all… but you do you, boo.
Like I mentioned above, these wraps take less than 20 minutes and that includes making the sauces and the vegan chicken!
You only need a few ingredients to make this recipe happen, and then everything else you put in the wrap is totally up to you and whatever you have in your fridge. ;)
What You’ll Need
So to make the vegan chicken for this recipe, I used Butler Soy Curls. They have an amazing texture and they are made from the whole soybean.
They’re also a more substantial size than your typical soy protein replacement, and they don’t come with any other ingredients like some vegan meat replacements do.
If you don’t have soy curls, you could also just use extra firm tofu, chunks of seitan, or even just chickpeas!
The next thing you’ll need is a wrap. I used tortillas here because that’s all I could find, but you could use any type of wrap.
If you’re watching your carbs, you could wrap all of this in a lettuce leaf, a romaine heart boat, or I’ve even seen jicama wraps in Trader Joe’s and heard they are in certain grocery chains like HEB.
This recipe is already gluten-free, so just use a certified gluten free wrap if you are avoiding gluten.
I highly recommend using both hummus and my vegan honey mustard dressing for this recipe, but you could skip the mustard and just make a hummus wrap or use any other sauce you like. My lemon miso tahini would be delicious in this wrap. ;)
You can also just use store bought hummus if you like, but homemade is so much better.
For veggies, I used spinach, sprouts, tomato, and avocado, but use anything you like and have on hand! You’re not just limited to raw veggies either--try including roasted veggies or even grains and beans into your wraps!
How to Make Vegan Honey Mustard Chicken Wraps
These vegan honey mustard wraps are so easy to make and are ready from start to finish in under 20 minutes.
First you’ll need to rehydrate your soy curls. Put them in a bowl and cover it with water (you could also use vegetable broth or vegan chicken broth if you like.
Rehydrate for about 8 minutes (I do it 2 minutes less than the package says since I don’t want them to be soggy).
While those are soaking, you can get at least one of your sauces made.
For the creamy homemade hummus, simply throw all the ingredients in a blender and blend for 2 minutes until your hummus is creamy smooth (if you don’t have a high powered blender, you may want to stop part way through to keep your blender from overheating).
For the vegan honey mustard, simply mix all the ingredients together in a bowl or jar.
Next, drain your soy curls well, toss them with a little poultry seasoning (these are just herbs, they have nothing to do with chicken, don’t worry) and cook them until they’re chewy and lightly crispy.
Prep the rest of your veggies while your soy curls are cooking.
How to Cook Soy Curls
I tested 3 cooking methods for you: stovetop, oven, and air fryer. My favorite, and the fastest, was the air fryer.
Stovetop - About 12 to 14 minutes
Heat a large skillet or pot over medium high heat. When the pan is hot, add your drained soy curls to it and stir them frequently for about 12-14 minutes.
Oven - About 15 to 18 minutes
Place your drained soy curls in a single layer on a silicone mat lined baking tray. Silicone mats are more cost effective than parchment paper and I feel they help the food crisp better.
Bake at 425 degrees Fahrenheit (or 218 degrees Celsius) for approximately 15 minutes, flipping halfway through.
Air Fryer - About 6 to 8 minutes
This was my preferred method because it was easier, faster, more time efficient, and created the best textured vegan chicken.
Add your drained soy curls to the basket and place in the air fryer. Air fry at 400 degrees Fahrenheit (or 205 degrees Celsius). Shake the basket halfway through cooking.
It’s easy to over crisp these, so check them at 6 minutes.
I estimated the time for this recipe using how long it took me to air fry the soy curls, since that was my favorite method.
Assembling the Wraps
Place your wrap on a large plate and add a large dollop of hummus to the center. Use a spatula or the back of a spoon to spread the hummus around the wrap.
Next, add some greens, your veggies, cooked soy curls, and a drizzle of vegan honey mustard sauce. Roll it up or wrap it like a burrito (tuck in the sides while rolling).
Do not overfill your wraps. Wraps are kind of like pancakes--sometimes the first one just sucks.
Stuff that first one in your mouth and keep trying!
If you wanted to take these a step further, throw them in a panini press (I like the Cuisinart 5-in-1 Panini Press) and heat them through.
That’s literally it! Super easy!
What to Serve with Vegan Honey Mustard Wraps
To keep from eating too many of them (sorry not sorry), try serving your wraps with something on the side.
I especially like them with a salad, like this creamy avocado salad or a Caesar salad.
You could also serve them with something else warm, like this roasted vegetable pasta or something to capitalize on extra vegan honey mustard dressing, like these cauliflower wings.
Feeling like soup and sandwich? Try these wraps with a simple summer tomato soup, hearty lentil soup, traditional matzo ball soup, or even this unique creamy mushroom lasagna soup.
As always, I hope you love these wraps--I know I do, and Mr. Zardyplants does too. I may have eaten 4 the first time I made these, but he ate even more than I did each subsequent time I tested them!
These vegan honey mustard chicken wraps are:
- And super fun to pack in a lunch, serve for dinner, make with your kids, or take on a picnic or a road trip!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
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Vegan Honey Mustard Chicken Wraps
- Total Time: 18 minutes
- Yield: 4 cups cooked vegan chicken 1x
- Diet: Vegan
These Vegan Honey Mustard Chicken Wraps are perfect for lunch or dinner, or even as a snack. They’re customizable and easy to assemble!
- 1-8 oz package Butler Soy Curls (see note 1)
- 2 tsp poultry seasoning
Other ingredients (optional):
- Vegan Honey Mustard Dressing
- Creamy Oil-Free Hummus
- Wraps / Tortillas
- Spinach or other greens
- Any other veggies or add-ins you like
- Soak soy curls in a bowl of water or broth for about 8 minutes. Drain well and toss with poultry seasoning.
- If cooking in air fryer: Add your drained soy curls to the basket and place in the air fryer. Air fry at 400 degrees Fahrenheit (or 205 degrees Celsius) for 6 to 10 minutes. Shake the basket halfway through cooking.
- If cooking on stove top: Heat a large skillet or pot over medium high heat. When the pan is hot, add your drained soy curls to it and stir them frequently for about 12-14 minutes.
- If cooking in oven: Place your drained soy curls in a single layer on a silicone mat or parchment paper lined baking tray. Bake at 425 degrees Fahrenheit (or 218 degrees Celsius) for approximately 15 minutes, flipping halfway through.
- When cooked, assemble into wraps, roll up or fold up like a burrito, and enjoy!
- Refrigerate leftover cooked vegan chicken for up to 5 days in an airtight container. Leftover cooked vegan chicken can be used in additional wraps, sandwiches, curries, stir frys, or frozen for later use.
- Note 1: So to make the vegan chicken for this recipe, I used Butler Soy Curls. If you don’t have soy curls, you could also just use extra firm tofu, chunks of seitan, or even just chickpeas!
- Note 2: These wraps travel well as a packed lunch for school, work, picnics, and road trips. Recommend storing ingredients separately if storing for multiple days (to avoid wraps getting soggy from sauces).
- Note 3: Nutrition information does not include any of the veggies or wraps as they are customizable and you can use whatever wraps you have available to you.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Entree, Snack
- Method: Airfryer, Oven, Stovetop
- Cuisine: American
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Refined Sugar-Free, Wraps, Snacks, Lunch
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