Buffalo Chick'n Wrap w/ Vegan Ranch Dressing

Buffalo Chick'n Wrap W/ Vegan Ranch Dressing

Details

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.
  • Serves: 3 to 4
  • Active Time: 40 mins
  • Total Time: 40 mins
  • Views: 6,107
  • Success: 100%

Steps

Step 1: Preparing Your Mise en Place

• 1 (9-oz) pkg Gardein Chick'n Tenders
• 1/4 cup hot sauce of choice
• 2 1/2 tbsp non-dairy butter
• 1/2 tbsp garlic granules
• 1 tbsp tomato paste
• 1/4 tsp black pepper

Method

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.

Step 2: Assembling the Wraps

• 1/2 cup Vegan Ranch Dressing
• 1/2 cup celery, sliced paper-thin (on a mandolin)
• 1/2 cup carrots, sliced paper-thin (on a mandolin)
• handful of butter lettuce
• 4 - 10" or 12" tortillas

Method

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.

2 Comments

  • Charles S
    Charles S
    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!
  • Chad S Rouxbe Staff
    Chad S
    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

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