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Lightened-Up Mexican Chik'n Salad Wraps

This recipe will quickly become a go-to staple in your life! It's sooo easy and perfect for on the go lunches!
Course Hand Food, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8
Author Brewing Happiness


  • 8-10 small tortillas, flour or corn
  • 2 cups arugula
  • 2 cups meatless chicken strips
  • 1 cup nonfat plain greek yogurt
  • 1/2 cup white onion, diced
  • 2 tablespoons nutritional yeast
  • 2 poblano peppers
  • 1 green bell pepper
  • 1 tablespoon of olive oil
  • salt & pepper


  1. Preheat the oven to 425.
  2. Slice your peppers in half, and take out the seeds. Lay the pepper onto a baking sheet and sprinkle with olive oil and add a dash of salt and pepper.
  3. Bake for 20 minutes.
  4. After 20 minutes, dice your peppers into small chunks and toss into a large bowl.
  5. Take out your package of chik'n strips and defrost by microwaving them for 40 seconds. Once defrosted, chop them into bite sized chunks. Add the chik'n to the bowl with the peppers.
  6. Dice your onion and add it to the bowl, along with the nutritional yeast, greek yogurt, and a dash of salt and pepper.
  7. Mix until it is well incorporated.
  8. Layer a tortilla with arugula and about 1/4 cup of chik'n salad.
  9. Do this for all of your wraps.
  10. DEVOUR.