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Apple & Spinach Wrap, plus Earth Balance Contest Prizes

Feel like fooling some carnivores?  I mean, pleasantly surprising your non-vegan friends and family?  I wish I could claim this recipe as my own but it actually originated from Cuisine At Home magazine’s April 2006 issue.  I simply veganized it and tweaked it a bit to my liking.  I used to make this all the time and am so glad I found it again because it’s sweet and sour flavor is really refreshing if you’re tired of the usual lunches or dinners.

Apple & Spinach Wrap
serves 4
1/4 C. slivered almonds
1 1/2-2 C. faux chicken strips, roughly chopped (I used the breaded kind)
2 Tb. vegetable oil
4 strips vegan bacon
1 C. apple, sliced thinly
1/2 C. red onion, sliced thinly
1/4 C. apple cider vinegar
1/4 C. apple jelly
1 Tb. Dijon mustard
6 C. fresh spinach leaves
3/4 C. soft tofu
1 1/2 Tb. vegan cream cheese
4 whole wheat tortillas
Toast almonds in small skillet over medium heat, being careful not to brown them too much. Set aside.
  Cook vegan bacon according to package directions (most likely in the microwave) and set aside.
In food processor, blender or with beaters, mix together tofu and cream cheese until creamy consistency. Set aside.
Add oil to large saute pan and heat apples and onions until softened, about 3 minutes.  Pour in the apple cider vinegar and continue to cook over medium heat.
Add jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 minutes.
Stir in almonds. Crumble in bacon.  Add in creamy tofu mixture and spinach.  Stir until well combined, then add in faux chicken.
Place in center of warmed tortilla shell.  Roll up and enjoy!
*You could easily omit the faux chicken as it’s delicious without it too.
 
Remember that contest I told you about way back in April?  (You can see the post here) It was Earth Balance’s Made Just Right Recipe Contest where you could submit various recipes and win some cool prizes.  Anyway, one of my recipes was a winner and my prize finally came in the mail last week!
I received a very nice, large bamboo cutting board, kitchen measuring cup, oven mitt, a Forks Over Knives t-shirt (the DVD is on the way), and a year’s supply of free Earth Balance coupons (the best part)!
Thank you Earth Balance!

 

Apple & Spinach Wrap, plus Earth Balance Contest Prizes
Serves: 4
 
¼ C. slivered almonds 1½-2 C. faux chicken strips, roughly chopped (I used the breaded kind) 2 Tb. vegetable oil 4 strips vegan bacon 1 C. apple, sliced thinly ½ C. red onion, sliced thinly ¼ C. apple cider vinegar
Ingredients
  • ¼ C. apple jelly
  • 1 Tb. Dijon mustard
  • 6 C. fresh spinach leaves
  • ¾ C. soft tofu
  • 1½ Tb. vegan cream cheese
  • 4 whole wheat tortillas
  • Toast almonds in small skillet over medium heat, being careful not to brown them too much. Set aside.
  • Cook vegan bacon according to package directions (most likely in the microwave) and set aside.
  • In food processor, blender or with beaters, mix together tofu and cream cheese until creamy consistency. Set aside.
  • Add oil to large saute pan and heat apples and onions until softened, about 3 minutes.  Pour in the apple cider vinegar and continue to cook over medium heat.
  • Add jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 minutes.
  • Stir in almonds. Crumble in bacon.  Add in creamy tofu mixture and spinach.  Stir until well combined, then add in faux chicken.
  • Place in center of warmed tortilla shell.  Roll up and enjoy!
  • *You could easily omit the faux chicken as it's delicious without it too.
Instructions
  1. Toast almonds in small skillet over medium heat, being careful not to brown them too much. Set aside.
  2. Cook vegan bacon according to package directions (most likely in the microwave) and set aside.
  3. In food processor, blender or with beaters, mix together tofu and cream cheese until creamy consistency. Set aside.
  4. Add oil to large saute pan and heat apples and onions until softened, about 3 minutes.  Pour in the apple cider vinegar and continue to cook over medium heat.
  5. Add jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 minutes.
  6. Stir in almonds. Crumble in bacon.  Add in creamy tofu mixture and spinach.  Stir until well combined, then add in faux chicken.
  7. Place in center of warmed tortilla shell.  Roll up and enjoy!
  8. *You could easily omit the faux chicken as it's delicious without it too.

2 Comments

  1. You should check out madejustright.com-it’s Earth Balance’s site and there are tons of opportunities to win a free EB coupon so you can stock up on that butter for your son!

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