These easy vegan buffalo chicken wraps with soy curls are about to become your go-to recipe for those buffalo wing cravings. Packed with flavor and texture, these wraps are perfect for lunch, dinner, or (of course) game-day gatherings.
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Why You'll Love This Recipe:
- Simple prep: I'm keeping this recipe straightforward (as usual). Just a bit of prep to get these soy curls ready, then it's all about assembling and digging in!
- Versatile: Whether you prefer your wrap packed with crisp veggies or loaded with creamy avocado, these wraps are easily customized to your preferences.
- Bold flavor: One thing I love about vegan buffalo sauce is that it packs a ton of flavor with minimal effort!
Ingredients and Substitutions:
- Butler soy curls: The star of the show with the best chewy, meaty texture. If soy curls aren't your thing, feel free to substitute with your favorite vegan chicken alternative cooked according to package instructions.
- No chicken base: This is my favorite vegan chicken-flavored broth. Use your favorite broth, stock, or marinade to hydrate and flavor the soy curls.
- Corn starch: Helps give the soy curls a crisp texture.
- Paprika, salt, and pepper: For added flavor. Customize to your liking, of course!
- Buffalo sauce: A spicy buffalo sauce is essential for creating this classic flavor. I love Frank's but use your favorite cayenne-based hot sauce. Feel free to adjust the amount to your preferred level of heat.
- Large tortillas or wraps: You can't make a wrap without wraps, right? Double-check that your wrap is vegan to keep this a vegan recipe.
- Carrots and lettuce: Add crunch and fresh flavor. Leaf or romaine lettuce and shredded carrots are my favorite for wraps, but feel free to use your favorite fresh veggies here.
- Vegan ranch dressing: Creamy and tangy, vegan ranch dressing balances the heat. You can make your own with fresh herbs, or buy one.
- Oil: I've used olive oil, but use your favorite oil to optionally crisp the wraps.
Instructions:
1. Ranch: If making homemade vegan ranch, add all ranch ingredients to a jar or small bowl. Stir with a long-stem fork until well combined.
2. Soak: Preheat the oven to 425°F (220°C) or the air-fryer to 390°F (200°C). Heat 2 cups of water to boiling. Add the water and no chicken base (or broth) to a medium mixing bowl and stir until the base dissolves in the water. Add the soy curls and allow them to soak for about 5 minutes.
3. Prepare: Strain and gently squeeze the soy curls to remove excess liquid. Add the soy curls to a sheet pan or basket of an air fryer, sprinkle with cornstarch, paprika, salt, and pepper, and toss. Add 1 teaspoon of oil and toss the curls again.
4. Bake or air fry the curls:
- To bake: Spread the soy curls into an even layer and bake at 425°F (220°C) for 25-30 minutes, pausing once to flip the curls.
- To air-fry: Shake the curls into an even layer and air-fry at 390°F (200°C) for 8-10 minutes, pausing once or twice to shake the air fryer basket.
5. Toss: Add the soy curls and buffalo sauce to the mixing bowl the curls were soaking in. Toss the cooked soy curls in the buffalo sauce.
6. Build: Warm the tortillas in the microwave for about 10-20 seconds to help them become pliable. Add all of the fillings to each wrap. I prefer to lay a few pieces of lettuce, a sprinkle of shredded carrot, a few slices of avocado, about ½ of the soy curls, and a drizzle of vegan ranch. Roll the wrap by folding in the top and bottom, then tightly rolling the wrap.
7. Crisp (optional): Heat a large skillet over medium-high heat. Brush the skillet with about ½ teaspoon of oil. Add the wraps to the skillet, allowing them to crisp for about a minute. Brush or spray the tops of the wraps with some oil and turn to crisp the other side. If the wraps do not appear golden in color, continue to cook the wraps on each side for about 30 seconds to 1 minute until a golden or light brown color is reached.
8. Serve: Slice the wraps in half and enjoy! I love these wraps with fresh fruit or veggies, and potato chips for a delicious lunch or quick dinner.
Variations:
- Buffalo tofu wraps: Swap out the soy curls for crispy tofu pieces. Likewise, you could sub in vegan chicken nuggets, chickpeas, or tempeh!
- Rich buffalo sauce: Melt a Tablespoon of vegan butter and add it to the buffalo sauce for a richer flavor, more akin to authentic buffalo wings.
- Buffalo lettuce wraps: Forgo the wrap and use butter lettuce cups or street taco tortillas for appetizer-sided bites.
Storage:
Make-ahead: Skip the crisping step to meal prep these wraps and keep them in the fridge for 3-4 days. If you'd like to crisp them up, do that just before eating.
Store: Leftover wraps can be stored in the fridge for 3-4 days. I wouldn't recommend freezing these wraps, as the fresh veggies will become soggy.
Reheat: These wraps taste great cold, but follow the crisp instructions if you want them warm.
Tips:
- Toss the soy curls in any sauce to easily change the wrap flavor. I bet they're delicious coated in vegan Chick-fil-A sauce or vegan honey mustard!
- Feel free to use your favorite fresh veggies in this recipe. Red or green onions, shredded green or red cabbage, or strips of fresh bell peppers would all be delish here, too!
- Eco tip: If your greens look a bit wilted, don't toss them! Soak them in ice water for 20 minutes and they'll be nice and crunchy for these wraps!
FAQ:
Definitely! Just double-check any pre-made ingredients to ensure they're gluten-free, and choose a gluten-free wrap. In a pinch, you can also make these using butter lettuce or cabbage as a lettuce wrap.
Yes, absolutely. You can adjust the heat level by adding more ranch, veggies, and avocado or by decreasing the amount of buffalo sauce. The main ingredient of buffalo sauce is cayenne peppers, though, so you cannot make these completely heat-free unless you choose a different sauce entirely.
I love fresh veggie sticks like carrots or celery, kettle chips, coleslaw, or fries, like my air fryer parsnip fries.
Recipe
Crispy Vegan Buffalo Chicken Wraps
Ingredients
- 4 ounces (½ bag) soy curls
- 2 cups water (or vegetable broth + 2 Tablespoons soy sauce)
- 2 teaspoons better than bouillon no chicken base (omit if using vegetable broth and soy sauce)
- 2 Tablespoons cornstarch
- ½ teaspoon smoked paprika
- ¼ teaspoon coarse salt (or ⅛ teaspoon fine salt)
- ¼ teaspoon fresh cracked black pepper
- 2 teaspoons olive oil , divided (or preferred neutral oil)
- ¼ cup vegan buffalo hot sauce
- 2 large wraps or tortillas
- 3-4 leaves leaf lettuce, rinsed and ripped/roughly chopped
- ¼ cup shredded carrots
- ½ avocado, sliced
- 2 Tablespoons vegan ranch, homemade or store bought
Homemade Vegan Ranch (optional, makes 10 Tablespoons)
- ¼ cup tahini
- ¼ cup apple cider vinegar
- 2 Tablespoons fresh dill, finely chopped
- 1 teaspoon dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon coarse salt
- ¼ teaspoon fresh cracked black pepper
Equipment
Instructions
- If making vegan homemade ranch, add all ranch ingredients to a jar or small bowl. Stir with a long-stem fork until well combined.
- Preheat the oven to 425°F (220°C) or the air-fryer to 390°F (200°C). Heat 2 cups of water to boiling. Add the water and no chicken base (or broth) to a medium mixing bowl and stir until the base dissolves in the water. Add the soy curls and allow them to soak for about 5 minutes. (see note)
- Strain and gently squeeze the soy curls to remove excess liquid. Add the soy curls to a sheet pan or basket of an air fryer, sprinkle with cornstarch, paprika, salt, and pepper, and toss. Add a teaspoon of oil and toss the curls again. Rinse the mixing bowl and set it aside.
- Bake or air fry the curls: To bake: Spread the soy curls into an even layer and bake at 425°F (220°C) for 25-30 minutes, pausing once to flip the curls. To air-fry: Shake the curls into an even layer and air-fry at 390°F (200°C) for 8-10 minutes, pausing once or twice to shake the air fryer basket.
- Add the cooked curls and buffalo sauce to the mixing bowl the curls soaked in. Toss the cooked soy curls in the buffalo sauce.
- Warm the tortillas or wraps in the microwave for about 10-20 seconds to help them become pliable.
- Add all of the fillings to each wrap, about ⅓ from the bottom. Lay a few pieces of lettuce, a sprinkle of shredded carrot, a few slices of avocado, about ½ of the soy curls, and a Tablespoon of vegan ranch.
- Roll the wrap by folding the top and bottom inward, then tightly rolling the rest of the wrap.
- Heat a large skillet or sauté pan over medium-high heat. Brush or spray the pan with about ½ teaspoon of oil. Add the wraps to the skillet, allowing them to crisp for about a minute. Brush or spray the tops of the wraps with more oil and turn to crisp the other side. If the wraps do not appear golden in color, continue to cook the wraps on each side for about 30 seconds to 1 minute until a golden or light brown color is reached.
- Slice the wraps in half and enjoy!
- Store leftover wraps in the fridge for 3-4 days. Enjoy cold, or reheat in a sauté pan as above.
Notes
- If using broth or stock, you do not need to heat. The soy curls can absorb the broth cold in about 10 minutes.
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