Vegan Buffalo Chick'n Wrap

Since becoming vegan, it’s become my goal to ensure I can eat all the same things as meat eaters, but with plant-based foods.

Pre-vegan days saw me eating buffalo chicken wraps on the reg, so I thought I’d recreate the vegan version of one of my favorites during Buffalo Vegan Week.

You can use breaded vegan chick’n or grilled vegan chick’n; it’s up to you.

You can use Frank’s, a BBQ sauce, just aioli, or even hummus to use as a spread for this wrap. It’s easy-to-make, and come lunch-time, you’ll be salivating.

Great for picnics, long walks, or boat trips as well, this well-rounded wrap will leave you satisfied and delighted. It definitely packs a punch!

If you’re not a wrap wrapping connoisseur, don’t worry. I’ve got you covered.

You can’t keep going through life without knowing how to fold a burrito. It’s a life skill everyone should have.

Here’s how to roll a wrap/burrito:

Step 1: Lay contents of wrap/burrito in the middle in an oval shape

Step 2: Fold in the wrap at the “ends” of the food oval.

Step 3: Fold the long side of the wrap closest to you, over the food, and tuck under on the other side.

Step 4: Tighten the tuck and ensure ends of wrap/burrito are also tucked in (to avoid leakage and to stop ingredients from falling out)

Step 5: Cut in half and enjoy!

Ingredients

• 1/4 cup Frank’s Red Hot sauce

• 1 tbsp vegan butter or olive oil spread melted

• 6 x vegan “chick’n” nuggets or vegan “chick’n breast”

• 1/2 freshly diced tomato

• 1 handful spinach

• 1 corn, wheat, or gluten-free wrap

• 1 tbsp vegan aioli

Servings: 1

AMOUNT PER SERVING:

Calories: 559

Fat: 23.2g

Saturated fat: 3.1g

Carbohydrates: 69.3g

Sugar: 7.5g

Sodium: 959mg

Fiber: 13.9g

Protein: 26g

Instructions

1. Preheat oven to 200 C.

2. Bake vegan nuggets or breaded breast in oven until cooked.

3. Melt vegan butter or olive oil spread and whisk in a bowl with Frank’s Red Hot sauce until well blended into a buffalo sauce.

4. Once cooked, cut vegan chick’n into small cubed pieces and toss in buffalo sauce.

5. In a large bowl, toss pieces of chick’n, spinach, aioli, and tomatoes and toss well.

6. Put salad mix on a wrap in the middle with a slight oval shape (this makes it easier to roll up the wrap).

7. Fold wrap in at ends of the salad oval, then take the side of the wrap closest to you and fold over the top of the salad.

8. Tuck three “sides” of the wraps under and roll to the end.

9. Cut wrap in half and…

10. Enjoy!