Say hello to spicy, satisfying, vegan buffalo chicken wraps!

(no chickens or buffalos were harmed in the making of these wraps)

Updated recipe + video (9/12/2021):

How to make easy, creamy Vegan Ranch dressing:

1. Combine 1/4 cup plain non-dairy milk + 1 tsp. apple cider vinegar, set aside for 5 minutes
2. Add 1 cup + 2 Tbsp. vegan mayo (such as Follow Your Heart)
3. Whisk in 2 tsp. dry parsley, 3/4 tsp. dry dill, 1/2 tsp. onion powder, 1/4 tsp. each garlic powder, smoked paprika, black pepper, and salt.
4. Serve over vegan buffalo chicken wraps! Leftovers can be served with salads, baked potatoes/fries, etc.

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Original Post below (10/11/2016):

Confession: I was never much of a fan of buffalo wings in my pre-vegan days.

Partly because they were greasy, partly because they gave me heartburn, but mostly because there were more bones, tendons, and fat than edible meat. It involved very messy fingers and ungraceful gnawing through several “wings” just to feel somewhat satiated. Best not to order them on a first date, for sure.

Little did I expect to fall in love with buffalo wings after going vegan.

Huh?!?

Yes, on a lunch trip to Evolution Fast Food, I discovered their vegan buffalo “chicken” strips with dairy-free ranch sauce. Not only did they have the taste and texture of real chicken, they were even better than all “white-meat chicken,” with no tendons, bones, or grease oozing out. I didn’t mind getting my hands messy for this!

They took the buffalo wing concept to a whole ‘notha level at their sister location, Plant Power Fast Food in Ocean Beach, where you can get their “Buffalo 66” as a sandwich or a wrap. Let me tell you, if you still have any qualms about getting buffalo sauce under your fingernails, then the wrap is the way to go. It comes with crispy “chicken” smothered in spicy buffalo sauce, vegan ranch dressing, lettuce, tomatoes, and red onion all wrapped in a flour tortilla (but picky as I am, I order it without the onion). Do prepare for it to be spicy, though!

Yummy as it is, OB is a bit of a drive just to satisfy a buffalo wrap craving. So, I figured out a semi-homemade alternative that’s easy to put together and about half the cost of a vegan buffalo chicken wrap at the restaurant.

What’s in a Vegan Buffalo Chicken Wrap:

• Burrito-size flour tortillas
• Buffalo sauce or hot sauce (I used Frank’s RedHot Buffalo* wing sauce, found in most major grocery stores)
• Vegan ranch dressing (I found this bottle of OrganicVille dairy-free ranch dressing at my local Sprout’s store)
• Lettuce
• Tomato
• and the star… Gardein Seven Grain Crispy Tenders! (I get these in the frozen section at Sprout’s, but I’ve also seen them at Target grocery stores. See their website for where to buy near you.)

*Note: Frank’s RedHot Buffalo sauce has an ingredient listed as “natural butter-type flavor.” I contacted their company and received the following response verifying that it’s vegan: “In response to your inquiry, the natural butter type flavor is made with natural ingredients derived from sources other than milk and butter. Please be assured that the current formulations of Frank’s® RedHot® Sauces do not contain any animal derivatives or synthesized milk proteins.”

Seriously, these crispy tenters are so versatile. Just warm them up in a toaster oven and you can dip them in ketchup like nuggets, top a salad as is suggested on the bag, or… make one of these vegan buffalo chicken wraps! (You saw that coming, didn’t you?)

While the Gardein tenders are crisping up in the toaster oven, you have time to dice the tomato, shred the lettuce, and warm up the tortillas. Then you can dip each tender into a small bowl of buffalo sauce to coat them thoroughly. OR, take Mr. VP’s shortcut and just drizzle some sauce onto the tenders inside the tortilla. That makes for two less dishes to wash.

I hope you’ll try these vegan buffalo chicken wraps!

They’re super easy to put together for a quick lunch, and you can enjoy them even if you don’t live near one of the vegan fast food places I mentioned.

Vegan Buffalo Chicken Wraps

October 11, 2016

by Vegan Petite

Category Dinner Lunch Vegan Recipes

Persons

2

Serving Size

1 wrap

Notes

Shortcut: instead of dipping the Gardein tenders in the buffalo sauce, you can put them in the tortillas as instructed and drizzle 1 1/2 Tbsp. buffalo sauce on them directly, per wrap.

Ingredients

• 2 large flour tortillas
• 1 packet of Gardein Seven Grain Crispy Tenders
• 1 roma tomato
• 2 leaves green or romaine lettuce
• 1/4 cup buffalo wing sauce (I use Frank's RedHot Buffalo sauce)
• 2 Tbsp. vegan ranch dressing (I use OrganicVille's non-dairy ranch dressing)

Instructions

1. Warm up the Gardein tenders in the toaster oven (or conventional oven) as directed.
2. Chop the tomato into a 1/2-inch dice. I prefer to scoop out the seeds as I do this, but that is optional. Shred the lettuce with your hands.
3. Warm up the tortillas one at a time in a large flat skillet over medium heat, being careful not to burn them.
4. Pour the buffalo sauce into a small, shallow bowl. When the Gardein tenders are done, use tongs to dip each one into the sauce and coat thoroughly, shaking off the excess.
5. To assemble the wraps: place 5 saucy tenders in the center of each tortilla. Top each wrap with 1 Tbsp. vegan ranch dressing, 1/2 the diced tomato, and 1/2 the lettuce. Fold the two narrower edges of the tortilla towards the center, then fold the longer side towards the center and roll into a burrito shape.

https://veganpetite.com/vegan-buffalo-chicken-wraps/