Have you ever watched a recipe video online and then rearranged your entire day just so you could make it, too? Yeah, that’s what happened here. I saw the Nashville Chicken Burrito and knew I had to make it asap. So, I ran to the store for crinkle cut fries, vegan chicken tenders and some cabbage for slaw and got busy. This MASSIVE burrito can easily feed two people! It’s super indulgent with tons of creamy sauce, cheese, the breaded vegan chicken and, of course, the creamy coleslaw.
I’m not a big fan of spice, so this burrito isn’t actually very spicy. You can vary the spice level depending on which seasoning you use. I happened to have the Frank’s Original Seasoning in my spice drawer but something like Tajin would also work really well. Or skip the seasoning altogether — it will still be delicious!
As for the ranch dressing, I am recommending you use this instead of what I actually used, which was a made-up-on-the-fly attempt at a cilantro lime dressing which was good, but too much work and not an actual home run. I used tahini, water, cilantro, lime juice, maple syrup and salt. Skip this time-consuming step and use a bottled vegan ranch instead! The President’s Choice brand from Superstore is my favourite. It’s so thick, creamy, tangy and delicious.
As for the specific ingredients I used: vegan chicken tenders by Gardein (crispy chicken tenders from the frozen section), large tortillas by Indian Life, seasoning by Frank’s Red Hot (Original Seasoning, found this at Buy-Low), dairy-free cheese by Violife (cheddar slices), ranch (President’s Choice vegan ranch). Recipe was inspired by a @tastemade video.
Hope you love this over-the-top burrito as much as I did!!!! It’s definitely more proof that any recipe out there can be veganized. Feel free to tag me if you try it.
Prepare your coleslaw by mixing together shaved cabbage with mayo, dijon mustard, vinegar, salt and pepper. Next, make your spicy mayo by combining all ingredients in a jar and shaking or stirring until combined. Set both aside.
Prepare your vegan chicken tenders and fries according to their respective package instructions. Once cooked, transfer vegan chicken to a bowl and douse with seasoning of choice (I loved Frank’s Red Hot Original Seasoning) or hot sauce and toss until they’re completely coated. Chop the vegan chicken into bite-sized pieces.
In a large skillet over low to medium heat, warm your tortillas so they are more bendy and won’t break when you roll up your burrito.
Transfer warm tortillas to a large cutting board so they are side by side. Lay one tortillas’ edge over top of the other so that they’re overlapping by about three inches.
Build your burrito! Add filling ingredients in a line, in the center of your burritos from left to right, leaving a few inches on either side of your tortillas clear (don’t use my picture as a good example!!). Start by adding the cheese followed by the vegan chicken tenders, coleslaw, pickles, fries, spicy mayo, ranch dressing and then more of of your favourite seasoning. Careful to not overload your burrito — it will be hard to roll up!
Roll your burrito up by grabbing the sides closest to you and folding them over top of your filling (which would be horizontal), then folding the sides in tightly, then completely rolling the burrito over to close it. Slice in half and enjoy!
I used PC Chicken less strips, and Grace Habanero hot sauce. I made a homemade ranch with mayo, dried dill, garlic and granulated onion 👌
i typically don’t like vegan cheeses, so I didnt include it at all, and it was still fantastic!