Crispy "chick'n" wraps with Spicy Curry Cilantro Sauce
Happy Monday! Hope everyone had a great weekend! Mine was awesome, we spent some time with our best friends picking apples and pears at a farm near us, and had a little picnic afterward. We have been overdosing on all the fresh fruit we picked!
Ok, back to recipes...all I can say is this was amazing!! So simple and so flavorful, and the creamy curry sauce was crazy good! My husband loved it! In fact, I am already craving it again! If you like curry, you will love this! Feel free to substitute tofu in this recipe if you cant get Gardein (just cook the tofu the same way that the Gardein is cooked here).
Crispy "chick'n" wraps with spicy curry cilantro sauce
2 7-ounce packages Gardein brand Chick''n filets (or you can use Gardein Chick'n scallopini instead)
1/4 cup white whole wheat flour
salt and pepper
1 Tbsp coconut oil
1 small head red radishes, thinly sliced
2 large tomatoes, sliced
whole wheat tortillas
1 recipe for creamy curry cilantro dressing (recipe follows)
Spicy Curry Cilantro Dressing:
1/2 cup Veganaise (vegan mayo)
1/4 cup unsweetened almond milk
1 Tbsp. curry powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp. coriander
1/2 cup (generous handful) chopped cilantro
Mix all ingredients well with a whisk. Set aside
Heat a large skillet over medium heat. While pan is heating, pour white whole wheat flour into a shallow dish, and lightly dredge the gardein chick'n in it. Shake off the excess flour, and season lightly with salt and pepper. Add 1 Tbsp coconut oil to the pan, and cook the chick'n until golden and crispy on both sides. Set aside to cool for a few minutes, then slice into strips.
In you wrap, place some lettuce, radishes (or cucumbers), tomatoes, and either drizzle the sauce directly into the wrap, or serve the sauce on the side and dip the wraps.