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Buffalo Chicken Wrap
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5 from 2 votes

Buffalo Chicken Wrap

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Sandwiches
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 495kcal


Buffalo Tofu (Optional)

  • 14 ounces extra-firm or sprouted tofu press the extra-firm
  • ½ cup buffalo sauce homemade or bottled

Buffalo 'Chicken' (Optional)

1 cup carrots, shredded

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)


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


  • 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


  • 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

  • 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.


Preparing the buffalo chicken wraps

  • 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 information uses tofu.
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. 


Calories: 495kcal | Carbohydrates: 39g | Protein: 17g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 4545mg | Potassium: 858mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4585IU | Vitamin C: 122mg | Calcium: 229mg | Iron: 5mg