Vegetarian Buffalo Chicken Wraps

vegetarian buffalo chicken wrapWhat happens when all the tongue-tingling heat of Buffalo wings meets the healthiness of a veggie sandwich? These vegetarian Buffalo chicken wraps!

I use Quorn Chik’n Tenders in this. They aren’t vegan because they contain egg whites. However, you could easily make this vegan by using Seitan Buffalo Wings. Then substitute a vegan mayonnaise, such as Vegenaise, and plain soy yogurt.

Instead of deep-fried chicken wings we have lightly sauteed meatless protein. The traditional fatty and high-calorie dip is slimmed down with just a touch of mayonnaise, cut with fat-free yogurt for tanginess. You could use all yogurt if you wanted.

It all comes together in a whole-wheat tortilla. You could also stuff it in a pita. A sprinkle of chopped celery would be a good way to give it some crunch and texture. A couple of tablespoons of blue cheese could be added to the dipping sauce for a bit of decadence.

These are a regular weeknight favorite. When pressed for time I have been known to only leave the tenders in the buffalo sauce instead of a half hour.

Frank’s RedHot is the only brand of hot sauce for authentic Buffalo wings, but then again these are far from authentic. Be sure to get the hot sauce and not the already-prepared hot sauce they make. Whatever your favorite hot sauce, it should work well here.

Vegetarian Buffalo Chicken Wraps
Makes 4 servings (check pkg servings and use that)

3 Tbsp vegan or regular mayonnaise
3 Tbsp plain regular or soy yogurt
¼ cup white or apple cider vinegar
3 Tbsp Frank’s RedHot or other hot sauce
¼ tsp cayenne pepper
1 Tbsp olive oil
12-oz bag Quorn Chik’n Tenders, or 3 cups chicken-style seitan, cubed
4 whole-wheat tortillas
romaine or iceberg lettuce, sliced
tomato, diced
black pepper, to taste

In a small bowl, mix together the mayonnaise, yogurt, and 1 Tablespoon of the vinegar. In a medium bowl, combine the rest of the vinegar, the hot sauce, and the cayenne.

Heat the olive oil in a skillet. Add the Quorn or seitan cubes and cook until lightly browned, stirring frequently. Remove from heat, add to the hot sauce mixture, and combine. Set this aside for 30 minutes to absorb the sauce.

vegetarian buffalo chicken tenders

For each wrap, place a tortilla on a plate. Add ½ cup of the buffalo mixture. Top with 1-1½ Tbsp of the mayonnaise/yogurt sauce. Add lettuce and tomato as desired. Sprinkle with pepper, roll up, and serve.

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