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Chick'n Scallopini and Kale Burrito

Simply delightful and filling!


1 14.5 oz can crushed tomatoes

4 garlic cloves, minced

1 onion, 1/2 diced and 1/2 sliced thin

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1 teaspoon Garlic salt


2-3 teaspoons of chili flakes

2 teaspoons of sugar

1/2 cup water

1 bunch of kale chopped

1 Gardein Chick'n scallopini

Olive oil

Follow Your Heart Mozzarella shreds

Ms vegan Parmesan, recipe below

Flour Burrito tortillas


In a small sauce pan saute your diced onion in 3 tablespoons of olive oil

Cook for 5 minutes

Stir in your garlic

After 2-3 minutes stir in your dried spices

Stir in your crushed tomatoes, water , sugar, salt, pepper and chili flakes

Allow to simmer for 15-20 minutes

While sauce is simmering prepare your filling

In a large frying pan add 1-2 tablespoons of vegetable oil

Heat to medium-high heat

Add your gardein and remaining sliced onion

Flip gardein after 2 minutes

Once your gardein is heated, roughly chop into bite size pieces

Stir in 1/3-1/2 cup of tomato sauce

Mix well

Remove from pan and set aside

Using same pan add a little olive oil and your chopped kale

Sauté for 2-3 minutes and stir in 2-3 tablespoons of water

Allow water to evaporate

Season with salt and pepper

Remove from heat and stir into your chicken mix

Allow to cool briefly

After 15-20 minutes turn heat off of tomato sauce

Prepare your burritos:

In the center of your tortilla add a good amount of tomato sauce

Top with a good amount of your chicken mix

Top with mozzarella and parmesan

Fold into a burrito

Heat a little oil in a large frying pan over medium heat

When oil is hot add in your burrito, seal side down

Pan fry on each side until all sides are golden

(I microwave the burrito after for 30 seconds)

Remove from heat and repeat with remaining ingredients

MsVegan Parmesan

In a food processor blend together:

1 cup of cashews

1/3-1/4 cup of nutrional yeast

1 teaspoon of garlic salt


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