- 1 package of vegan chicken (plant based)
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup buffalo sauce
- 1/4 cup vegan ranch dressing
- 2 large flour tortillas
- Your favorite toppings, such as lettuce, tomato, and avocado
- Preheat oven to 400 degrees F (200 degrees C).
- In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, salt, and pepper.
- Dip the vegan chicken strips in the flour mixture, coating them evenly.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the vegan chicken strips in the hot oil for 2-3 minutes per side, or until golden brown and crispy.
- Transfer the cooked vegan chicken strips to a baking sheet and bake for 10 minutes, or until heated through.
- In a small bowl, combine the buffalo sauce and vegan ranch dressing.
- Spread the buffalo ranch dressing on the flour tortillas.
- Top the tortillas with the cooked vegan chicken strips, lettuce, tomato, avocado, and your favorite toppings.
Roll up the tortillas and enjoy!
- For a crispier texture, you can double-fry the vegan chicken strips.
- If you don't have buffalo sauce, you can use hot sauce or barbecue sauce.
- You can also add other toppings to your wraps, such as blue cheese crumbles, celery, or carrots.
- Store the wraps in the refrigerator for up to 3 days.