Vegan Turkey Bacon Ranch Wrap

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This is a simple yet delicious wrap that is perfect for any lunch, picnic, or quick meal. I can’t seem to find Tofurky’s Peppered Deli Slices anywhere in Vegas anymore, so I have been buying the Smith’s knockoff version. It isn’t as peppery, but it is still good and goes perfect with the rice paper bacon and ranch.

When I decided to make the rice paper recipe you can find here, I knew I wanted to do something other than a BLT. The next thing to come to mind was something I used to order all the time at restaurants, the turkey bacon ranch wrap.

Some would make the ranch from scratch, and I know a couple of great recipes for vegan versions, but Follow Your Heart makes a delicious one that is rich in Omega-3 and tastes like Dion’s ranch that I miss dearly. I also decided to make this with some French fries I air fried to really make it like a meal I used to get.

The nice thing about this meal is it can be made in advance, and you can keep the ranch and tomatoes on the side until ready to eat. Everything else will hold up if you are packing for an overnight trip, picnic or gathering. There is nothing worse than a soggy sandwich or wrap so it’s best to keep items that will cause that on the side until ready to eat.

The crunch of the rice paper bacon tastes just like the pig version and takes me right back to when I ordered the original meal. Same goes for the turkey and ranch, both are the perfect substitute for the animal byproduct version.

Let me know if you make this using the rice paper bacon recipe or the tempeh bacon recipe I made here. I would like to hear what people thought of the two versions.

Thanks for reading,

Jessica

Vegan Turkey Bacon Ranch Wrap

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Yield: 1 wrap

Author: Jessica Morton

Prep time: 10 MinTotal time: 10 Min

Ingredients

Rice Paper Bacon Ingredients

• Recipe can be found here.

Tempeh Bacon Ingredients

• Recipe can be found here.

Main Ingredients

• 1 large flour tortilla (use a gluten-free version if needed)
• 5-6 Tofurky or Smith’s vegan peppered deli slices
• 5-6 slices vegan bacon
• 1-2 TBSP vegan ranch (I love Follow Your Heart)
• 1 Slice vegan cheese (optional and I like Violife cheddar slices)
• 1 Cup chopped organic romaine lettuce
• 1 Roma tomato sliced, about ½ cup
• 1 Teeny tiny avocado from TJ’s or ½ a regular sized one

Instructions

1. After the vegan bacon is made, wash and prep the lettuce and tomato.
2. Warm up the tortilla on a pan for a couple of minutes, flipping on both sides to equally heat up.
3. Lay out the tortilla.
4. Lay out the cheese slice, folded in half to make two pieces. Lay them out end to end to make one long piece down the center of the wrap.
5. Lay out the “turkey” deli slices over the cheese across the center.
6. Add the bacon pieces across the center of the wrap over the deli slices.
7. Add sliced tomatoes.
8. Add chopped lettuce.
9. Drizzle ranch all over all the ingredients, keeping the ranch in the center of the wrap.
10. Fold up the wrap like you would a burrito, starting with the left and right sides and bringing the bottom side up and roll up the wrap into itself.
11. Cut in half and serve with a side.
12. If traveling with or making in advance, just add the deli slices, bacon, cheese, and lettuce to the wrap. Don’t cut it until you add the tomato and ranch to it and are ready to eat it.

Notes:

Times don't include the vegan bacon since they take different times to make and cook. The prep time is what it took to prep the veggies and make the wrap.