Easy Vegan Buffalo Chicken Wraps with Crispy Tenders
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!
Servings: 2 wraps
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).
Notes
*the tenders are thick, so cutting them in half (vertically) makes for great proportions when stuffed in the wrap.
Store extra tenders in the fridge for up to a week. Enjoy as is with "honey" mustard or add to salads, grain bowls, or more buffalo wraps!