Vegan Buffalo Chicken Wrap

Whenever my son visits, I try to create a new buffalo something he will like. So, today I decided to make a buffalo chicken wrap full of veggies, Vegan Ranch Dressing, and vegan chicken. 

Recently, I tried Alpha Grilled Chik Strips, and my family loved them. Since I am not really a fan of fake meat, I also make buffalo chicken from tofu, as well, so I could eat.

Regardless if you prefer the Alpha Grilled Chik Strips or the buffalo tofu, this wrap is delicious. There's just something about buffalo sauce and flavor combined with veggies and grilled to perfection. 

WHAT IS A GREAT BUFFALO SAUCE FOR BUFFALO CHICKEN WRAP?

Now, it’s time to discuss sauce. Yes, I do make my own sauce, but I also have my favorite bottled brands I recommend.

OIL-FREE BUFFALO SAUCE 

• Raw cashews, soaked overnight in water and drained
• Water
• Apple cider vinegar
• Cayenne pepper hot sauce (I used Noble Made by New Primal)
• Maple syrup
• Tamari  (gluten-free option)or soy sauce
• Lime juice
• Garlic powder
• Smoked paprika

Just blend together, and BAM oil-free buffalo sauce. For those who prefer a more simple version, or a no nut version, here are my suggestions.

By far, my favorite plant-based buffalo sauce is Noble Made Buffalo Sauce. Not only does this buffalo sauce come in mild, medium, and hot, but it also is gluten-free, soy-free, and sugar-free.

As far as store-bought vegan brands, I like these:

• Noble Made by New Primal Mild Buffalo Sauce 
• Noble Made by New Primal Medium Buffalo Sauce 
• Noble Made by New Primal Hot Buffalo Sauce

As a side note, if you make your own buffalo sauce, remember buffalo is hot! There are, however, mild versions of buffalo sauce, so taste as you make it. 

WHAT INGREDIENTS ARE NEEDED FOR A BUFFALO CHICKEN WRAP?

• Tortilla of choice (gluten-free, oil-free, the larger the better)
• Shredded carrots
• Red onions
• Red bell peppers
• Vegan Ranch Dressing or Vegan Blue Cheese Dressing
• Buffalo 'chicken' or Buffalo tofu (see recipe card)
• Avocado slices
• Homemade or bottled buffalo sauce

BUFFALO TOFU VS. BUFFALO CHICKEN STRIPS

Even though my kids love Alpha Grilled Chik Strips, I also made buffalo tofu, for those of us who don't like fake meat. As a result, you have choices based on your personal preference. 

BUFFALO TOFU 

If making buffalo tofu, however, I suggest using extra-firm or sprouted tofu. Sprouted tofu, for example, does not require pressing, but extra-firm tofu must be pressed for Grilling, Baking, Air-frying, or Cooking in a Skillet. 

Then, the tofu should be marinated in buffalo sauce overnight, for optimal flavor absorption. Next, the tofu can be grilled, baked, or air-fried, depending on your equipment and choice. 

GRILLING INSTRUCTIONS

1. Pre-heat grill to medium-low
2. Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
3. Cook for about 8 minutes on each side
4. Remove from the grill and place back in the marinade until ready to use.
5. Then, cut it into strips or cubes

BAKING TOFU IS JUST AS EASY

1. Simply follow the same pressing and marinating process.
2. Then, preheat the oven to 400 degrees
3. Place cut or uncut tofu on a silicone baking mat or parchment paper
4. Cook for 15 minutes
5. Remove from oven and flip tofu over; cook for an additional 15 minutes.

AIR-FRYING TOFU

1. Simply follow the same pressing and marinating process.
2. Set air fryer temperature at 375 degrees
3. Cook 10-15 minutes, shaking the basket a couple of times through the cooking process

BUFFALO 'CHICKEN'

The Alpha Grilled Chik Strips, although technically precooked, is easily heated in a skillet with buffalo sauce. Obviously, this method is quick and easy and does not require overnight marinating. 

LOADING UP ALL THE VEGGIES AND GOODIES FOR THE BUFFALO WRAP

Once the buffalo chicken wrap is loaded with veggies and love, simply pull in both sides (like a burrito) and tightly roll the chicken wrap keeping all the ingredients tightly packed. 

COOKING OR NOT COOKING THE BUFFALO CHICKEN WRAP (CHOICES...CHOICES)

Depending on your preference, the wrap can be served cold or hot. But, I like it hot, so I'm grilling my wraps today. 

Similar to any of my grilled sandwiches, the buffalo chicken wrap can be cooked on the stove in a non-stick pan or I like my Cuisinart 5-1 Grill/Panini Maker. 

Sometimes, depending on how many people I'm cooking for, I use both the pan and the panini maker, so all the sandwiches are ready at the same time. 

Next, I cut the buffalo chicken wrap in half and serve with extra buffalo sauce, Vegan Ranch Dressing, or Vegan Blue Cheese Dressing (whichever you prefer).

Vegan Ranch Dressing

Vegan Blue Cheese Dressing

According to the men in my house, my Vegan Blue Cheese Dressing recipe is the real deal. Before eating plant-based, I didn’t like blue cheese, so I am not an expert.

But, the boys, who formerly ate Buffalo Wild Wings (gross) say this is the BEST vegan blue cheese! So, I assume the former carnivores know their stuff. 

Next, choose a great side dish you add to your plate. My kids, for instance, love Baked Tater Tots, so I made tots and a large salad. 

Without a doubt, this buffalo chicken wrap is a keeper. The kids, who are sometimes picky, raved about is and the Baked Tater Tots! 

IF YOU LOVE SCRUMPTIOUS VEGAN WRAPS, CHECK OUT THESE RECIPES

• Oil-Free Hummus and Tabbouleh Wrap
• Greek Wrap
• Red Lentil Curry Wrap
• Crunchwrap Supreme Recipe
• Roasted Vegetable and Hummus Grilled Lavash Wrap
• Eggplant Panini Wrap
• Spicy Vegan Lentil Wrap with Baja Sauce

Buffalo Chicken Wrap

Kathy Carmichael

If you love buffalo sauce you will love this vegan version of a buffalo chicken wrap. Choose buffalo tofu or buffalo 'chicken' smothered in buffalo sauce and layered with vegetables with vegan ranch or vegan blue cheese. Then, choose to eat it cold, or grill the buffalo chicken wrap for a fabulous crunchy sandwich.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Sandwiches

Cuisine American

Servings 4 servings

Calories 481 kcal

Equipment

• ▢
  365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz
• ▢
  San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc
• ▢
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Ingredients

  

1x2x3x

Buffalo Tofu (Optional)

• ▢ 1 14 ounce container of extra-firm or sprouted tofu press the extra-firm
• ▢ ½ cup buffalo sauce homemade or bottled

Buffalo 'Chicken' (Optional)

• ▢ [1 bag Alpha Grilled Chicken Strips]
• ▢ ½ cup buffalo sauce homemade or bottled

1 cup carrots, shredded

• ▢ 1 small red onion cut into thin slices
• ▢ 1 red bell pepper sliced thin
• ▢ 2 cups baby kale
• ▢ 1 avocado sliced thin
• ▢ 4 large tortillas or wrap of choice
• ▢ [½ cup Vegan Ranch Dressing optional]
• ▢ [½ cup vegan blue cheese dressing]

OIL-FREE BUFFALO SAUCE or a store-bought sauce of choice

• ▢ ¼ cup raw cashews soaked overnight in water and drained
• ▢ ½ cup water
• ▢ 2 teaspoons apple cider vinegar
• ▢ 1 cup cayenne pepper hot sauce I used Noble Made by New Primal
• ▢ 1 ½ Tablespoon pure maple syrup
• ▢ 1 Tablespoon tamari or soy sauce
• ▢ 1 teaspoon lime juice
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon smoked paprika

Vegan Ranch Dressing (Optional)

• ▢ ½ cup vegan ranch dressing for drizzling inside the wraps

Vegan Blue Cheese Dressing

• ▢ ½ cup blue cheese dressing for drizzling inside the wraps

Instructions

 

• Buffalo Tofu (optional)
• Press tofu and cut into 4 equal slabs
• In a refrigerator safe container, marinate in ½ cup of buffalo sauce (homemade or bottled)
• Marinate overnight for best results
• Tofu Cooking OptionsGRILLING INSTRUCTIONS
  
• Pre-heat grill to medium-low
• Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
• Cook for about 8 minutes on each side
• Remove from the grill and place back in the marinade until ready to use.
• Then, cut it into strips or cubes
  
• BAKING TOFU IS JUST AS EASY
  
• Simply follow the same pressing and marinating process.
• Then, preheat the oven to 400 degrees
• Place cut or uncut tofu on a silicone baking mat or parchment paper
• Cook for 15 minutes
• Remove from oven and flip tofu over; cook for an additional 15 minutes.
  
• AIR-FRYING TOFU
  
• Simply follow the same pressing and marinating process.
• Set air fryer temperature at 375 degrees
• Cook 10-15 minutes, shaking the basket a couple of times through the cooking process
• Buffalo 'Chicken' (Alpha Grilled Strips)
• In a skillet, pour the contents of the frozen grilled chik strips into the pan and cook over medium-low.
• If the chik strips begin to stick use a small amount of water or vegetable broth; stir
• When heated through, add ½ cup buffalo sauce.
• Stir until combined.
• Remove from heat and set aside.
• VEGAN RANCH OR VEGAN BLUE CHEESE (Choose 1 or none)
• ½ cup of Vegan ranch dressing or
• ½ cup vegan blue cheese dressing
• Preparing the buffalo chicken wraps
• Use a skillet or a panini maker (preheat the panini maker to 375 or medium) if using a skillet, heat to medium-low
• Lay a tortilla on a flat surface
• In the center, add ¼ of the buffalo tofu or chicken
• Add ¼ of the onions, carrots, baby kale, and red bell peppers
• Drizzle in the center with vegan ranch or vegan blue cheese
• Then, add avocado slices
• Fold the sides of the tortilla in, and food tightly, keeping the ingredients in the center of the tortilla.
• Repeat the process, making 4 buffalo chicken wraps.
• Place in the center of a skillet or panini maker seam side down (this will help seal the wrap together)
• Cook for 5-7 minutes, or until brown. Flip over in the skillet. If using a panini maker, it will cook evenly without having the flip over.
• Remove from the skillet/panini maker and cut in half.
• I served with extra buffalo sauce and ranch/blue cheese
• Also, I served with baked tater tots

Nutrition

Serving: 1gCalories: 481kcalCarbohydrates: 54gProtein: 48gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gTrans Fat: 1gCholesterol: 150mgSodium: 462mgFiber: 16gSugar: 10g

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/