Chickin’ Sinquesadillas


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.


26 thoughts on “Chickin’ Sinquesadillas

  1. Nothing snobbish about it at all Kimmy. I am like you, if I can make it at home then why would I want to eat it when I am out (unless of course no other options). Sometimes the whole point to eat out is to eat something that you would not eat or make at home. So I am with you on this. Your ChicknQuesadillas are interesting, last year I made with vegan pulled jackfruit pork

    I am gonna have to try your nacho cheez sauce, that is a new one for me

  2. I am sure the restaurant couldn’t have made a better version than you! These look really amazing Kimmy. I am also the same with ordering things out that I think I can make at home, although in this case, I don’t think I’d have had confidence in myself before seeing your recipe :)

    1. You may be right! I seem to remember the meal from the restaurant wasn’t actually very good, I was disappointed and I’m not picky. This is super simple to make! The most time consuming part is just the cheeze. Thanks Kari =)

    1. It’s funny you say that, as I have dreamed of opening my own restaurant. It would be a cute little café with small bites like this and soups & sandwiches and have raw treats and adorable cupcakes. Just too expensive and time consuming. Maybe one day…
      From what I remember of said restaurant, we were disappointed with the food and we are not picky people, so I imagine mine was better.

    1. I think I got some sort of burrito bowl and it wasn’t very good. I can’t remember what Terry got, but neither of us particularly liked the food (which rarely happens). I think it was while we were in LA in December and the restaurant didn’t make it on the blog as I had nothing nice to say about it :/

  3. Girl, I hear you. The only time I order something at a restaurant I feel like I can make myself is vegan mac & cheese because I’m obsessed with trying every kind in the world.

    These sin quesadillas look amazing! And I LOVE the name – you’re so clever. :)

  4. Ohhh this looks so yummy! You had me at quesadilla lol. I think I can be a snob like that too though when it comes to restaurants lol. For me, I don’t like it when I have to pay full price but ask for half of it to be left off (no cheese, no sour cream, no meat) and end up eating something that tastes like it was scraped off the floor lol. Which is why I stick to making mexi at home. I will have to try this one out, it looks so good!

    1. Oh I’m like you… I’m picky with going out, I will only go to a restaurant that is completely vegan or very vegan friendly if I can help it. It is easier to just make food at home for the most part.

  5. Yummy! We love Mexican and in my town it’s the only place I know I can safely eat without having to make a fuss! Gluten free spinach wraps sound yummy (I’ve not seen those here) but I can find ‘chickin’ of some sort! :) I’ve never added yogurt to my cheeze sauce – thinking I might have to make some now just to try it out! Oh and Kimmy, if you’re a snob then I’m a double snob 😛 I won’t even let my boys choose something I could make at home!!! 😛

    1. If you aren’t gluten free, I wouldn’t worry about finding gf wraps. Corn tortillas would work well even. It is nice that most Mexican places are safe for vegans. The yogurt adds a nice tartness. Haha you are not a snob – you are so sweet! Hope you have a great weekend!

  6. I’m not a big restaurant fan– I like making my own food because I know exactly what I like! 😉
    I’m sure you had the restaurant beat with this, though. It looks AMAZING– exactly my kind of meal.

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