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Wednesday, July 27, 2016

Vegan Chickenless Wraps with Avocado Ranch Dressing

When I finally got this dressing right, I was so excited. Stop, rewind. Let me go way back to when I still ate meat and went to fast food places. I got this salad once from a fast food place and it came with avocado ranch dressing. I thought, hmmmm, how interesting does that sound. It was so good I had to have more but I couldn't find it anywhere. It is a popular brand too. I think they only made it for restaurants and I can't think of the name right now though. Anyway, I've been vegan for three years now and I was still thinking about that dressing. This week, I finally got it right. The ingredients are not hard either and you might already have all or most of them. Here is what you will need. 


1/4 cup finely chopped parsley
8 oz extra firm organic tofu
1/2 cup soy or almond milk
1/2 cup vegan plain yogurt - I used #silk
1 small avocado
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1/2 tsp garlic salt
1/2 tsp onion salt
1/4 tsp black pepper
1/2 tsp pink himalayan salt

Throw everthing except the parsley into a food processor and process until smooth and creamy. Might take a minute or two depending on your food processor. This dressing is also thick, so if you want you can use firm tofu instead of extra firm. 

Once is all smooth, transfer to a bowl and add the parsley and mix well.  

Now for the wrap. I used #Gardein crispy tenders. I cooked three according to the package instructions, slice them in half long ways. 

You can use any kind of tortilla you like I used an aluminum free tomato basil tortilla. Gently toast it up before hand. Add some of the fabulous dressing, crispy tenders, sprouts if you like, romaine and tomato. That's it. Enjoy and let me know what you think.






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