Crispy Buffalo Vegan Chicken Wraps

Crispy Buffalo Vegan Chicken Wraps


  • 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.
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