When most people here the term Vegan they tend to jump to stereotypes: hippie, animal-lover, tree huger..blah, blah, blah! Vegan products are simply free of any animal. For someone who is lactose intolerant vegan products have become my best friend. When I came across Tofutti cream cheese I noticed that it was completely free of dairy products. I’m not gonna lie, I was very skeptical about trying it! I tried it on a plain bagel and thought, “This tastes just like cream cheese!” I was sold!
I decided to incorporate Tofutti’s Garlic & Herb Cream Cheese into my latest wrap recipe. I did some research and decided to play around with a few ideas. Here’s what you will need for my Veggie Wraps with Tofutti Cream Cheese:
Wrap: spinach or sun-dried tomato
Tofutti Garlic & Herb Cream cheese/2 Green Pepper
1/2 Red Pepper
1/2 Yellow Pepper
Cook chicken breasts in a pot of boiling water. Let cool once completely cook. Judd will usually cook the chicken breasts the night before we make these wraps. It saves time especially on a weeknight! Shred chicken in a mixer, I use my Kitchenaid and it shreds the chicken quickly! Spread a little cream cheese onto the wrap. You may want to leave the cream cheese out a little bit to soften as it’s difficult to spread it right out of the fridge. Place your peppers, shredded chicken and avocado cubes. Roll up and enjoy!
This was an easy meal to throw together after work one night. The great thing about these wraps is they are completely customizable. Whatever ingredients you want to include in them, go right ahead!