Plant-based Chick'n Tenders tossed in a fiery Buffalo sauce are complemented by the cooling addition of shaved carrots, celery and a creamy vegan ranch dressing. Chad Sarno
- Serves: 3 to 4
- Active Time: 40 mins
- Total Time: 40 mins
- Views: 23,501
- Success Rating: 100% (?)
Preheat the oven to 425°F (220°C) and cook the Chick’n Tenders according to package instructions. Set aside.
To make the sauce: Heat a fry pan over medium heat and then add the butter. Once the butter has melted, add the hot sauce, tomato paste, garlic granules and pepper. Whisk to combine the ingredients. If needed, add a bit of water to thin out the sauce. Once done, remove from the heat.
Lastly, add add the Tenders to the sauce, gently flipping them to completely coat them in the sauce.
To assemble the wraps, place some lettuce onto a tortilla and then add a few pieces of the Buffalo Chick’n Strips. Then top with some thinly-sliced carrots and celery.
Lastly, top with a some of the Vegan Ranch Dressing and then roll and serve immediately.
I used the Crispy breaded Chick'n strips instead because the others weren't available locally and substituted the Vegan Ranch for the Cucumber Raita recipe and it was amazing. Great stuff Chef Chad!
Charles - that sounds like a great variation on this recipe. So glad you enjoyed this. Having these strips on hand at home is essential for a quick meal for my kiddo as well. - Chad
I made these for my husband , and he loved buffal chicken sandwiches. So I decided to make a vegan version and tried this recipe and he loved it . He said it was better then actually chicken
Rouxbe StaffHi Lisa: this might be a fun recipe to add to a Game Day party! Glad you and your husband enjoyed the recipe. Cheers, Char
I made this using soy curls. Excellent!
Rouxbe StaffHello Alethea: Nice job, thanks for sharing, we always love to hear when a recipe has been made. What’s next? Cheers, Char
You can use tofu in place of actual chicken.
Rouxbe StaffAbsolutely! I would recommend baking the tofu first before coating with the sauce. Thanks for sharing, Chris.