Tiktok Wrap Hack: 3 Vegan Filling Ideas

Tiktok Wrap Hack: 3 Vegan Filling Ideas Recipe

By Hot For Food

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 18 minutes

Ingredients

1 JustEgg folded patty (can also substitute leftover tofu scramble)

2 Beyond Meat Breakfast Sausage patties (can also substitute store-bought or homemade vegan bacon)

1 frozen potato hashbrown patty

1 (10 to 11-inch) flour tortilla

1 C vegan cheddar style shreds or 2 slices

hot sauce, to taste

1 tsp vegan butter, divided

4 vegan meatballs, cooked and cut in half

1 (10 to 11-inch) flour tortilla

1/2 C store bought or homemade marinara sauce, divided

2 slices vegan mozzarella cheese or 1 cup shreds

1/2 C giardiniera style pickled sandwich mix, finely chopped

4 fresh basil leaves

1/2 cup fresh baby spinach

olive oil or vegetable oil spray

1/2 C vegan unbreaded chicken pieces

1/2 C frozen mixed vegetables (corn, peas, carrots, green beans), thawed and drained

1 (10 to 11-inch) flour tortilla

1 C leftover mashed potatoes

2 slices vegan mozzarella cheese or 1 cup shreds

1 tsp vegan butter, divided

Instructions

1I found it easiest to place the JustEgg folded patty, the sausage patties, and frozen hashbrown into an air fryer for 10 minutes at 400°F or until thoroughly cooked and the hasbrown is crispy. Ensure these components are cooked before folding in the wrap.

2Place the tortilla onto a clean surface or cutting board. Use a knife to cut a slit from the center to the bottom edge.

3Imagine the tortilla in quarters. Place vegan cheese shreds on the surface of the entire tortilla. Place the egg patty on the bottom left quarter. Add the 2 sausage patties in the top left quarter. Place the hashbrown patty on the upper right.

4Fold the wrap up, starting from the bottom left quarter, folding it up over the top left, then folding it over to the top right, then folding it down to the bottom right.

5Spread a 1/2 teaspoon of vegan butter on each side of the tortilla and place into a hot grill pan or a panini press. For the grill pan option, place a sandwich press on top or use another cast iron pan to help weight and flatten it. Cook for 3 to 4 minutes on each side or until crispy. I also let the wrap sit in the pan with a lid on it and the heat off to get the cheese even more melted, if needed.

6Place the tortilla onto a clean surface or cutting board. Use a knife to cut a slit from the center to the bottom edge.

7Imagine the tortilla in quarters. Use a spoon to add a thin layer of marinara around the whole surface of the tortilla. Place a cheese slice on the bottom left quarter and another on bottom right quarter. Add the halved meatballs, flat side down, side by side on the upper left quarter. Add the chopped giardiniera mix on the upper right quarter. Add the spinach and basil leaves on the bottom right corner.

8Fold the wrap up, starting from the bottom left quarter, folding it up over the top left, then folding it over to the top right, then folding it down to the bottom right.

9Brush a layer of olive oil or spray vegetable oil on each side of the tortilla and place into a hot grill pan or a panini press. For the grill pan option, place a sandwich press on top or use another cast iron pan to help weight and flatten it. Cook for 3 to 4 minutes on each side or until crispy. I also let the wrap sit in the pan with a lid on it and the heat off to get the cheese even more melted, if needed.

10Heat up the remaining marinara sauce in the microwave for dipping.

11Cook the vegan chicken pieces in a cast iron pan or non-stick skillet according to package directions or until browned. Set aside in a bowl.

12To thaw the frozen mixed vegetables you can pour boiling water over them and let them sit while you cook the chicken. Drain from the excess water through a sieve. Also heat the leftover mashed potatoes in the microwave until slightly warmed.

13Place the tortilla onto a clean surface or cutting board.

14Imagine the tortilla in quarters. Use a spoon to spread the mashed potatoes around the entire surface of the tortilla as evenly as possible. Use a knife to cut a slit from the center to the bottom edge.

15Place a cheese slice on the bottom left quarter and another on bottom right quarter. Add the browned vegan chicken pieces to the upper left quarter and gently press them into the mashed potatoes to help them stick. Add the vegetables to the upper right quarter, gently pressing to help them stick.

16Fold the wrap up, starting from the bottom left quarter, folding it up over the top left, then folding it over to the top right, then folding it down to the bottom right.

17Spread 1/2 a teaspoon of vegan butter onto each side of the tortilla. Place it into a hot grill pan or a panini press. For the grill pan option, place a sandwich press on top or use another cast iron pan to help weight and flatten it. Cook for 3 to 4 minutes on each side or until crispy. I also let the wrap sit in the pan with a lid on it and the heat off to get the cheese even more melted, if needed.

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