The Secret Ingredient in My Vegan ‘Chicken’ Salad Wrap
Repurposing a forgotten sushi staple for tighter wraps
I grew up on the beaches of Cape Cod. Those were days of cranberry chicken salad sandwiches, sunburns, $1 oysters, and Moscow mules.
Today, I’m a sober vegan, so that script doesn’t quite read the same.
The $1 oysters have been replaced by oyster mushrooms, the Moscow mules by non-alcoholic beers, the sunburns by sunscreens, and the chicken salad, by, well chicken salad.
Same name, different ingredients.
When I first learned that garbanzo beans could replace chicken in vegan chicken salad recipes, I was shocked at how easy it was to make. So, I made it.
First, by the book, or by the recipe. Then, I started experimenting. I added almonds, grapes, mustard, and a variety of spices. Still, the difficulty level didn’t change. It all blends together in a few pulses.
You’d think my secret then would be in the sauce. It’s not. My secret ingredient is in the vehicle I consume it with.
Vegan Seaweed Chicken Salad Wrap
Including a sheet of seaweed inside the sweet potato tortilla was unintentional at first. On the day of discovery, I made a…
