As you know, I am not a huge fan of the faux cheeses. They usually gross me out. I’ve tried several vegan cheese pizzas, cheese dogs, cheese sauces, etc that people claimed were THE BEST EVER, only to find myself disappointed and sometimes disgusted. So I gave up. I decided that dairy-free cheese just isn’t my thing and I moved on without it.
Fast forward to last week when I saw this recipe. Oh man. That looks good, doesn’t it? It looks like something I’d want to eat 3x a day while wearing a giant hooodie and watching old episodes of Are You Afraid of the Dark?
I couldn’t stop thinking about it. But fake cheese…ugh…and fake meat…ugh…
I gave in. I made it vegan. I ate it. My husband ate it. We packed leftovers for lunch the next day. It’s just that good. So crispy. So creamy. So filling. So delicious and also, such a great texture. I’d love to make this again and swap out the fake chicken for beans or tofu or rice or all three at once. I’ll also make it again with the fake chicken. The point is, it’s been added to the TTV household menu and it’s there to stay.
You should probably add it to your menu, too. Take a chance. Eat fake cheese and fake chicken. The real cluckers and mooers will thank you.
- 3 ounces Tofutti Better than Cream Cheese, softened
- 1/3 cup salsa verde
- juice of 1/2 a lime
- 2 teaspoons chile powder
- 1/2 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped scallions
- 1 tablespoon chopped yellow onion
- 2 tablespoons chopped red bell pepper
- 8 ounces vegan “chicken” strips, chopped (I used Trader Joe’s Chicken-less Strips)
- 1/2 cup shredded dairy-free cheddar cheese (I used Daiya)
- 1/2 cup shredded dairy-free Pepperjack cheese
- 12 (6-inch) corn tortillas
- sprinkle of sea salt
- sprinkle of freshly ground black pepper
- olive oil spray
Preheat your oven to 425 degrees fahrenheit.
For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces.
An interested kitty means it’s pretty realistic “meat.” Right?
Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl.
In a separate bowl, stir together the softened vegan cream cheese, salsa verde, lime juice, chile powder, cayenne pepper, sea salt and black pepper.
Combine the cream cheese blend with the chicken, cheeses and veggies and stir.
Wrap 3 tortillas in a paper towl and microwave for 30 seconds, just long enough to make the tortilla soft and easy to work with. Repeat with all tortillas, three at a time.
Spoon roughly two tablespoons of filling into each tortilla and roll tightly.
Place seam side-down on a baking sheet and lightly spray the tops with olive oil.
Bake for 15-20 minutes, until the tops begin to brown.
Eat it while you simultaneously do the chicken dance and the calories burn off instantly! I’m just kidding. I hate that dance.