Crispy Vegan Buffalo Chicken Wraps

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.

Course Main Course

Cuisine American

Keyword buffalo wings, soy curls, Vegan, vegan chicken

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 594kcal

Equipment

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

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