Terry and I were at a restaurant recently and he thought it would be fun to order some vegan quesadillas that had plant based chicken in it. I narrowed my eyes at the menu and realized I did not want to waste space in my stomach for something that I could easily make at home. I’m a bit of a snob like that haha 😉
Chickin’ Sinquesadillas (serves 2 as a main)
4 small wraps of your choice (I used gluten-free spinach ones)
1/2 cup of fake meat of your choice (I used Beyond Meat Chickin’ Strips)
Nacho Cheeze (makes enough for leftovers)
1 cup of cashews, soaked for at least 4 hours
2 tbsp plain, unsweetened yogurt
1 tbsp lime juice
1 small bell pepper (red or orange)
1/4 cup of nutritional yeast
1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika
salt & pepper to taste
Preheat a wok on the stove on medium heat. As the wok preheats, cook the fake meat according to the directions on the package. While the chickin’ cooks, blend all of the Nacho Cheeze ingredients. You will only need about 1/4 cup, so there will be plenty of leftovers for taco bowls, nachos, etc. Refrigerate until ready to use, and use within 5 days. Slather some cheeze on a tortilla, add 1/2 of the cooked chickin’ and place another tortilla on top. Add to the dry wok and heat for 2-3 minutes, turning and then cooking another couple of minutes. Remove from heat and repeat with the other wraps.
I may be biased, but I’m pretty sure this is better than whatever would have been served in the restaurant we were at. I served this with some of my Cumin Roasted Veggies. Top with your favourite toppings. We slathered on some guac and threw on some diced tomato & cilantro. Terry added a bit of hot sauce to his.