Ditch the takeout menus and whip up these easy vegan buffalo chicken wraps! Crispy tenders tossed in a creamy, fiery buffalo sauce, nestled in a gluten-free wrap packed with veggies. The wraps are a game-changer for busy weeknights - add them to your rotation for a quick, flavorful, and satisfying meal.
Jump to:
Vegan buffalo chicken wrap ingredients & substitutions
These vibrant vegan wraps are made with crispy jackfruit tenders, a spicy buffalo sauce, crisp veggies, and a gluten-free wrap. Read on for all the details or jump to the recipe card below to get started.
- Jack & Annie's gluten-free crispy jack tenders (made with jackfruit) offer a delicious plant-based/vegan alternative to chicken strips. While I found them at Whole Foods, you can easily swap them with baked buffalo tofu, cauliflower, or crispy chickpeas if unavailable
- Vegan buffalo sauce: Primal Kitchen's non-dairy buffalo sauce is the best vegan buffalo sauce I've had. It's creamy and rich with a true buffalo kick. For a DIY version, melt vegan butter and whisk in hot sauce and garlic powder. Adjust to your preferred heat level.
- Large tortillas: I used Siete Foods burrito-sized grain-free wraps. Feel free to share your favorite wrap choices in the comments below!
- Vegan ranch dressing: Choose your favorite store-bought vegan ranch dressing or make your own at home. Alternatively, add sliced avocado, vegan blue cheese or vegan cheese of choice to the wrap.
- Carrots: Wash or peel the carrots and trim off the ends. Slice thinly for a delicate texture or leave them thicker for a heartier crunch.
- Pickles: opt for sandwich dill pickles to add just the right amount of crunch and pungent dill flavor.
- Red onion: While I love the sharp flavor of red onion in this recipe, white and yellow onions are also delicious alternatives. For a more fresh and herby flavor, try adding green onions or fresh chives.
- Lettuce: chopped, crisp lettuce works best.
How to make vegan buffalo chicken wraps
First, preheat the oven and bake the vegan tenders according to the package instructions. Want extra crispy tenders? Toss them in the air fryer instead!
Next, prep your veggies. Thinly slice carrots, onions, and pickles and roughly chop the lettuce. See the variation section below for more add-in ideas!
Then, remove the tenders from the oven. I prefer to cut each tender in half (place on its side and cut vertically), but you can cut any way you like or keep it whole.
Toss the crispy tenders in vegan buffalo sauce until fully coated.
Finally, warm a large tortilla, add vegan ranch dressing, pile on the veggies & top off with the buffalo tenders. Fold both sides of the tortilla into each other, then fold the bottom of the tortilla up like you're making an envelope. Roll tightly, folding in the sides as needed.
Enjoy as is or with a side of ranch for dipping and enjoy!
Variations & add-ins
Personalize your vegan buffalo wraps with these easy variations and add-in ideas
- More add-ins. Celery, cucumbers, tomatoes, shredded red cabbage, green olives, and broccoli florets, all make for great add-ins.
- Buffalo chicken tacos. Use small almond flour tortillas instead of large burrito-sized wraps like in these vegan buffalo chickpea wraps/tacos
- Buffalo chicken salad. Skip the flour tortillas and add all ingredients to a large bowl with extra greens (more shredded lettuce or spinach, green cabbage, and/or kale). Drizzle with ranch and enjoy.
- Lettuce wrap. Opt for green chard, bib lettuce or butter lettuce to create easy and flavorful lettuce wraps.
- Grilled wrap. Add olive oil or avocado oil to a grill pan once warm and sear the wrap after folding.
- Air fryer option. Toss your jackfruit tenders or vegan chicken nuggets into the air fryer for a crispy and quick alternative.
Meal prep and storage
These vegan buffalo chicken wraps store well and are easy to meal prep!
- Veggies: slice and store them in a glass airtight container for a week. I prefer to store them separately, but you can store them together if stored for a short amount of time.
- Jackfruit tenders: once cooled, store in an airtight container for 4-5 days. Slice and toss in buffalo sauce before serving or store marinating in the buffalo sauce.
What to serve with vegan buffalo chicken wraps
- Fresh veggies (cucumber, carrots, celery, etc.) all pair well with the wrap + ranch dressing.
- Classic french fries or sweet potato fries
- Simple salads, like this Greek salad (avoid serving with heavy dressings or salads with lots of ingredients - keep it simple!)
Did you make these easy vegan buffalo wraps? Leave a comment and a star rating below to share your thoughts! Don't forget to tag @notablyvegan on social media with your delicious creations, too! I can't wait to see them.
📋 Recipe
Easy Vegan Buffalo Chicken Wraps with Crispy Tenders
Equipment
- baking sheet
- cutting board + knife
- large skillet (for warming the tortillas)
Ingredients
- 1 package Jack and Annie's jackfruit tenders
- ¼ cup vegan buffalo sauce I used Primal Kitchen
- 2 large (GF) tortillas I used Siete Foods
- ½ cup chopped lettuce
- 1 large carrot, thinly sliced or julienned
- ¼-⅓ cup red onion, thinly sliced
- 2 sandwich pickles, thinly sliced or kept whole
Vegan Ranch Dressing (sub avocado or vegan cheese of choice)
Instructions
- First, prepare jackfruit tenders according to package instructions (air fry or bake). While the tenders are cooking, wash and cut veggies.
- Once the tenders are done, let them cool slightly, then grab two and cut them in half. Add to a shallow bowl and coat both sides with buffalo sauce (you may need to do this one strip at a time, depending on the size of your bowl).
- Warm tortillas over a large skillet, on each side for about a minute or so. Alternatively, place wraps in the oven for 2-3 minutes if it's still warm from the tenders cooking. This is essential, especially if using GF wraps as they will not fold well if they aren't warmed! If your wraps are especially dry, add a tiny bit of water or oil to the skillet.
- Remove tortillas from heat and add ranch (or sub with avocado or vegan cheese), prepped veggies, and buffalo-coated tenders. Fold the sides of the tortilla into each other, then fold the bottom of the tortilla up (to create an envelope shape). Roll tightly, folding in the sides as needed. Cut in half & enjoy! For a grilled wrap, add the stuffed wrap to a lightly oiled grill pan and sear for 2-3 minutes over medium heat (or until grill marks appear).
Comments
No Comments