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vegan chicken wrap
6min read

Maddy's Racoon Wrap

by Valentina Concordia

6min read

We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.

This vegan chicken wrap was inspired by Maddy, who told us about "bringing an unsold chicken wrap from work for my boyfriend and was so tired and hungry I ate it on the way home. I sat at the back of the bus munching it like a racoon". This one's for you, Maddy. We present, your very own plant based racoon wrap.

It's crispy, crunchy and fresh - everything a good wrap should be. It's also filled with homemade vegan sweet chilli mayo, but we won't judge if you simply buy some vegan mayo and stir sweet chilli sauce through it - it's January after all.

Prep Time

15 mins

Cook Time

10-15 mins


2 Wraps


2 tortilla wraps 
200g plant-based breaded ‘chicken’
100g lettuce
1 large tomato, sliced
1 tbsp olive oil
¼ tsp salt

Sweet chilli mayonnaise (makes 1 small jar):
160ml olive oil
60ml plant based milk
½ tsp salt
½ lemon, juiced
3 tbsp sweet chilli sauce 



Start by baking your plant based chicken according to the package instructions. 


In the meantime, make the mayonnaise. Add the olive oil, plant based milk, salt and lemon juice to a blender. Starting on low, blend the ingredients. Turn up the speed to high, until the mixture is thick, creamy and emulsified. Transfer the mixture to a small bowl or jar and stir in the sweet chilli sauce.


Last, prep the salad and tomatoes. Add them to a bowl and toss them with the olive oil and salt. (Skip this step if you’re not eating the wraps right away - if you’re storing them for later, leave the salad undressed)


To assemble, spread 2 tbsp of the mayonnaise onto the wrap. Top it with the lettuce, tomatoes, sliced plant based chicken and extra mayo.


Wrap it up and tuck in.

Confessions are in session, submit themhereand we'll pop a Treat in your next allplants order. We might just make your story into a recipe, too!


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.

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Plant Power

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