Matt’s Chik’n Salad Wrap

Makes 3 wraps

• 1 tablespoon olive oil
• 3 Gardein “chick'n filets” or “chick'n scallopini” cutlets
• Salt, to taste
• Freshly ground black pepper, to taste
• Cayenne, to taste
• Granulated garlic, to taste
• 1/4 cup vegan mayonnaise such as Follow Your Heart Vegenaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1 to 2 teaspoons nutritional yeast flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley
• 1 head romaine lettuce, shredded (4 cups)
• 1/2 cup vegan shredded cheddar or Jack such as Daiya
• 1 tomato, halved, seeded and sliced into thin strips
• 3 thin slices red onion or sweet onion, halved into semicircles
• 3 wraps or pitas

In a small skillet heat oil to shimmering and add chick’n cutlets. Cook on each side about 5 minutes or until heated through and lightly browned. Season with salt, pepper, cayenne and garlic. Slice into pieces 1/4- to 1/2-inch wide. Meanwhile, in a large bowl mix together mayonnaise, mustard, lemon juice, yeast, oregano and parsley. Add lettuce and toss to coat well. Add cheese, tomato, onion and chick’n, and toss. Divide mixture between 3 wraps or pitas, and serve.