Odang’s sweet and tangy Honey Mustard dressing combined with our egg-free Lemon Garlic Mayo results in a flavor bomb without the extra carbs, fats and sugars. We hope you’re hungry, ‘cause our chickpea condiments plus plant-based chicken pack this vegetarian wrap with extra protein to fill you up.
- 1 bunch rainbow kale
- 1c cooked quinoa
- 8oz plant-based chicken tenders of choice, roughly chopped
- 1/2c O’dang Honey Mustard Dressing
- 1/4c shredded carrots
- 4 wraps (flavor of choice)
- 4 tablespoon O’dang Lemon Garlic Vegan Mayo
- Salt & black pepper to taste
- Wash and chop the kale, place in a medium mixing bowl.
- Add quinoa, plant-based chicken, Honey Mustard Dressing, shredded carrots, salt and pepper to the kale. Mix well.
- Spread one tablespoon of Lemon Garlic Vegan Mayo on a wrap.
- Place approximately ¼ of the kale mixture on the wrap, gently fold.
- Repeat Steps 3 and 4 with the remaining tortillas and kale mixture.
- Serve with your favorite chips.