Vegan Buffalo Chicken Wraps (Made with Soy Curls)
Author -Yields: 4 servings
Ingredients
- 1 batch 5-Ingredient Vegan Soy Curl Chicken Strips
- 6 tablespoons hot sauce, such as Frank's Red Hot
- 2 tablespoons melted vegan butter
- 2 teaspoons maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet or smoked paprika
- 4 large wheat wraps (10-inch / 25 cm)
- 3 cups lightly packed, shredded romaine or iceberg lettuce
- 1 1/3 cups shredded carrot
- 1 small avocado, pitted and thinly sliced
- 1/2 cup homemade vegan ranch dressing (120ml)
Instructions
- Prepare the soy curl chicken strips as directed. If you do this directly before making the wraps, leave the oven on at 425°F / 220°C. If you make the chick'n style soy curls a day or two in advance of preparing the wraps, preheat the oven to 425°F / 220°C.
- Line a large, rimmed baking sheet with parchment or foil. Arrange the chick'n style soy curls on the prepared baking sheet.
- Whisk the hot sauce, butter, syrup, garlic powder, and paprika together in a small mixing bowl. Pour this sauce over the soy curls on the baking sheet and use your hands or tongs to mix them well, coating each piece thoroughly with the sauce.
- Transfer the soy curls to the oven. Bake them for 15 minutes, or until the sauce is drying and darkening. No need to stir while baking. Allow the soy curls to cool for 15 minutes on the sheet.
- Arrange a wrap on a work surface. Layer a quarter of the soy curls along the center of the wrap vertically. Top them with 3/4 cup of the lettuce, 1/3 cup of the carrot, some sliced avocado, and 2 tablespoons of the ranch dressing. Tuck the top sides and bottom sides of the wrap over the filling. Then, fold one of the wrap's two sides over the filling and tucked edges, trying to keep everything tight and compact. Roll the wrap up from the tucked side to the free side. Cut the wrap in half.
- Serve. Leftover wraps can be wrapped tightly in foil or saran wrap and stored in the fridge for up to 2 days.