• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Easy Chickpeasy
  • HOME
  • ABOUT
  • PRESS
  • NEWSLETTER
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • HOME
  • ABOUT
  • PRESS
  • NEWSLETTER
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • HOME
    • ABOUT
    • PRESS
    • NEWSLETTER
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • A loaf of pumpkin bread, with a a few slices leaning against the loaf.
      Easy Vegan Banana Pumpkin Bread (Gluten-Free Tested!)
    • A bowl of zucchini pasta, topped with walnuts and fresh parsley.
      Easy Creamy Vegan Zucchini Pasta
    • Several muffins with golden tops, bright raspberries, and crisp almonds tightly packed together.
      Easy Vegan Raspberry Almond Muffins (Gluten-Free Friendly)
    • A bowl each of lentil pasta salad, vegan cobb salad, taco salad, and lentil salad.
      How To Make Filling Vegan Salads + 21 Hearty Recipes
    • Fruit salad of canteloupe, strawberries, blueberries, green grapes, and clementines with fresh mint dressing.
      Easy Summer Fruit Salad with Vegan Dressing
    • Plate of fruit salad with mint dressing and garnished with small mint leaves.
      Fresh Maple Lemon Mint Fruit Salad Dressing (Vegan)
    • Mother earth latte, with layered green amd blue effect, on a serving tray with a second latte nearby.
      Cold-Brewed Mother Earth Latte (Matcha and Butterfly Pea Flower)
    • A couple muffins on a serving board with a few oats sprinkled over top and a glass of milk.
      Easy Vegan Banana Oat Muffins (Gluten Free Tested!)
    • Bowl of cashew pesto with a spoon tucked in.
      Easy Vegan Cashew Pesto (without Pine Nuts)
    • Serving bowl of lentil pasta salad with serving spoons tucked in.
      Creamy Pesto Red Lentil Pasta Salad (vegan, gluten-free)
    • Sushi bake in a casserole dish topped with avocado, cucumbers, sesame seeds, and green onions with a fork and knife nearby.
      Easy Vegan Sushi Bake with Soy Curls
    • A slice removed from a cookie cake.
      Easy Vegan Chocolate Chip Cookie Cake (gluten-free friendly)
    Home » Mains

    Crispy Vegan Buffalo Chicken Wraps with Soy Curls

    Published: Mar 22, 2024 · Modified: Jul 12, 2024 by Tori Vasko, RD · This post contains paid links · Leave a Comment

    Jump to Recipe - Print Recipe

    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.

    Sliced wrap on a cutting board with a second unsliced wrap nearby.
    Jump to:
    • Why You'll Love This Recipe:
    • Ingredients and Substitutions:
    • Instructions:
    • Variations:
    • Storage:
    • Tips:
    • FAQ:
    • Recipe

    Why You'll Love This Recipe:

    1. 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!
    2. Versatile: Whether you prefer your wrap packed with crisp veggies or loaded with creamy avocado, these wraps are easily customized to your preferences.
    3. Bold flavor: One thing I love about vegan buffalo sauce is that it packs a ton of flavor with minimal effort! 

    Ingredients and Substitutions:

    Wrap ingredients with labels.
    • 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.

    Soy curls coated in corn starch and seasonings, and crisp soy curls after air frying.

    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.
    Soy curls in a mixing bowl coated in hot sauce and wrap components layered in a large tortilla.

    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. 

    Two wraps on a pan an wrap on a plate with carrots and chips.

    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:

    Wrap sliced in half on a plate with chips and carrot sticks.
    • 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:

    Can I make vegan buffalo chicken wraps gluten-free?

    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. 

    Are vegan buffalo chicken wraps spicy?

    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. 

    What sides pair well with vegan buffalo chicken wraps?

    I love fresh veggie sticks like carrots or celery, kettle chips, coleslaw, or fries, like my air fryer parsnip fries. 

    Recipe

    Sliced wrap on a cutting board with a second unsliced wrap nearby.

    Crispy Vegan Buffalo Chicken Wraps

    These spicy, crunchy, creamy wraps are packed with texture and flavor.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2
    Calories: 594kcal
    Prevent your screen from going dark

    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

    Large Baking Tray (or)
    Air Fryer
    Medium Sauté Pan or skillet

    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.  
    Nutrition facts calculated based on homemade dressing. Nutrition facts may vary based on brands or substitutions. 

    Nutrition

    Serving: 1wrap | Calories: 594kcal | Carbohydrates: 60g | Protein: 29g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 2355mg | Potassium: 1318mg | Fiber: 17g | Sugar: 4g | Vitamin A: 6510IU | Vitamin C: 9mg | Calcium: 2028mg | Iron: 3mg
    Tried this recipe?Mention me @easy.chickpeasy or tag me #easychickpeasy!

    More Mains

    • Big serving bowl of chickpea dill quinoa salad.
      Creamy Chickpea Dill Quinoa Salad (Vegan)
    • Plate of chickpea pasta salad with a fork tucked in.
      Easy Vegan Chickpea Tuna Pasta Salad
    • Two jars of overnight oats topped with peanut butter, blueberries, maple syrup, toasted coconut, and granola.
      Creamy Overnight Oats Without Milk - 3 Ways (Vegan)
    • Bowl of ginger beef over rice and broccoli with a gold fork tucked in.
      Easy Vegan Ginger Beef with Soy Curls

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tori, smiling and holding a mug of coffee

    Hi, I'm Tori! I'm a Registered Dietitian with a passion for sharing plant-based recipes. I love getting creative with cooking, dancing in the kitchen, and a good cup of coffee.

    More about me →

    Popular

    • Bowl of vegan pot pie soup, BBQ soy curl pizza, soy curl sloppy joe, and a bowl of vegan ginger beef on rice.
      25 Best Soy Curl Recipes
    • Bowl of tahini dill dressing with carrot sticks and potato chips.
      Creamy Vegan Tahini Dill Dressing (Dairy Free)
    • Sliced wrap on a cutting board with a second unsliced wrap nearby.
      Crispy Vegan Buffalo Chicken Wraps with Soy Curls
    • Iced butterfly pea matcha with swirls of blue matcha and white milk.
      Cold Brewed Butterfly Pea Matcha Latte

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Easy Chickpeasy

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.