Vegan Buffalo Chicken Wrap
This vegan buffalo chicken wrap recipe takes about 12-15 mins to make with cooked vegan "chicken" covered in buffalo sauce in a wrap with veggies.
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Servings: 1
Calories: 292kcal
Equipment
- Air fryer or non-stick pan
Ingredients
- 30 grams Soy Curls dry
- 1 tbsp Cornstarch
- 1 tsp Garlic powder
- 1 cup Cabbage shredded
- 1 tbsp Hummus
- 1 tbsp Dijon Mustard
- 1 tbsp Vegan Buffalo sauce I used Frank's red hot sauce (add more if you want)
- 1 Tortilla wrap
- 1/4 Cucumber sliced thinly (optional)
- 1/4 Bell Pepper sliced thinly (optional)
Instructions
- Soak soy curls with warm or hot water in a bowl and let it sit for 5-10 minutes or until soy curls have softened. Drain and squeeze out excess water.
- In a small mixing bowl, add the soy curls and toss in cornstarch, garlic powder and salt & pepper.
- If needed, grease your air fryer tray with a small amount of oil. Air fry at 370 degrees for around 8 minutes or until slightly crispy. If you don’t have an air fryer, pan fry with a small amount of oil in a non-stick pan.
- While soy curls are cooking, mix together shredded cabbage, hummus and dijon mustard.
- Once soy curls are cooked, toss with buffalo sauce (adjust the amount according to your preference).
- In a large tortilla wrap, add all the ingredients in the centre and wrap up. Feel free to switch up the vegetables according to your preference and what you have.
- Toast or press in a panini press and enjoy!
Nutrition
Calories: 292kcal | Carbohydrates: 43g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 919mg | Potassium: 412mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1069IU | Vitamin C: 66mg | Calcium: 195mg | Iron: 6mg