Vegan Buffalo Sriracha Chicken Wraps
These Vegan Buffalo Sriracha Chicken Wraps are the perfect on the go lunch. Soy curl chicken wings, non-dairy caesar dressing, avocado and veggies!
Ingredients
- 4 ounces soy curls
- 3/4 cup non-dairy milk unsweetened
- 1/2 cup flour plus more as needed
- 1 tablespoon buffalo sauce
- 1 cup crushed pretzels
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- oil spray
FOR THE BUFFALO SRIRACHA SAUCE
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- 1/4 cup buffalo sauce
- 1/4 cup sriracha
- 1 tablespoons vinegar
- 1/4 teaspoon pepper
FOR THE CAESAR DRESSING
- 1/2 cup vegan mayo
- 2 tablespoons lemon juice
- 1 tablespoon dried parsley
- 1 clove garlic peeled
- 1 teaspoon capers
- 2 teaspoons caper brine
- 1-2 teaspoons spicy mustard
- 1/2 teaspoon pepper
FOR THE WRAPS
- 1 head romaine chopped
- 2 stalks celery chopped
- 2 tomatoes sliced
- 2 avocados sliced
- 6 large wraps
Instructions
- Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible.*
- Combine the non-dairy milk, flour and buffalo sauce in a bowl. Whisk to combine. Add the drained soy curls and toss to combine. Place in the freezer for 30 minutes.**
- Meanwhile, combine the pretzels and dry seasonings in a shallow bowl.
- To make the buffalo sriracha sauce, melt the vegan butter in a sauce pan over medium heat. Add the rest of the ingredients and whisk until combined and bubbly. Remove from the heat and set aside.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Remove the soy curls from the freezer. Spoon out 2-3 tablespoons of soy curls and press together in your hands and place in the pretzel breading.*** Use your hands to really press the breading into the wings. Transfer the completed wings to the baking sheet and repeat with the rest of the ingredients. Spray with oil. Bake for 15 minutes, flip and cook for another 5-10 minutes. Remove from the oven and spoon over the buffalo sriracha sauce.
- Add all of the caesar dressing ingredients to a food processor and blend until smooth. Taste and adjust seasonings as needed. Add the romaine and celery to a large bowl. Pour over about 1/2 of the caesar dressing and toss to coat.
- To assemble, add romaine, tomato slices, avocado and chicken wings to the center of each wrap. Fold up, cut in half and serve with the leftover sauces on the side.
Video
Notes
*Use scissors to cut up any of the large pieces of soy curls. You want them all to be roughly the same size.
**You don't want to leave them in the freezer longer than 30 minutes. The goal is not to freeze them, but to firm up the batter so the wings are easier to form.
***This is a messy process, so be prepared to rinse and dry your hands between steps. I like to form 3-4 wings, place them in the breading, rinse/dry my hands, press the breading into each wing, rinse/dry my hands, then repeat the whole process.
TO CUT DOWN ON PREP TIME: You can use frozen vegan chicken strips instead of making them from scratch. Cook according to the package instructions then drizzle with the buffalo sriracha sauce.
Calories: 604kcal, Carbohydrates: 58g, Protein: 17g, Fat: 34g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Sodium: 1436mg, Potassium: 721mg, Fiber: 10g, Sugar: 7g, Iron: 5mg
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