Cool cashew ranch dressing offsets the spiciness of hot sauce in these vegan Buffalo Soy Curl Wraps. Made with Butler Soy Curls, this wrap recipe is super easy to make. Enjoy these sandwiches for lunch or dinner! This recipe is vegan with a gluten-free option.
Buffalo Soy Curl Sandwiches
Several years ago my friend Jenna and I went to Portland, Oregon, for Vida Vegan Con, the amazing vegan blogger conference that is sadly no more. Our friend Julie had moved there the previous year, and she was kind enough to pick us up at the airport and then take us to our hotel. After we were all checked in, she drove us to a place called The Sweet Hereafter for dinner. Jenna and I both ordered Buffalo Soy Curl Subs, and they were so good that we both though we really had died and gone to heaven.
Buffalo Soy Curl Wraps
Even thought it’s been years, I still think of that sandwich fondly. I’ve even made my own version of it at home a few times. Recently I found myself craving it again, and I decided to use a large whole wheat rap to make a buffalo soy curl wrap, rather than use a large roll to make a sub.
These wraps are terrific for game day, too! To serve them as a snack at parties, slice the wraps about 2” thick and place a toothpick through each piece to insure they don’t fall apart. Serve them with extra ranch as dipping sauce and watch them disappear!
What are Soy Curls?
Soy Curls are made by Butler Foods, and they’re a great alternative to meat. They have one ingredient: non-gmo whole soy beans. With a meaty texture that’s similar to seitan, so they’re a good option for those who follow a gluten-free diet.
Where to Buy Soy Curls
Portland seemed to be the Land of the Soy Curl, but they’re difficult to find here on the East Coast. I usually buy them in bulk from Amazon. You can also buy them directly from Butler. I store in them in the fridge until I’m ready to cook with them. Soy curls can go rancid when left in the pantry or kitchen cabinet, so it’s best to refrigerate them.
What is Buffalo Sauce?
Buffalo sauce has nothing to do with flying wild oxen. Buffalo wings are actually a spicy chicken wing appetizer that originated in Buffalo, New York. The story as to exactly where in that city is sometimes disputed, with different people taking credit for their creation.
The sauce is usually made with cayenne pepper, hot sauce, and melted butter. Franks’ RedHot is often the hot sauce of choice, but I prefer Cholula. I sometimes use sriracha, too. Here rather than use melted butter, I've used vegetable stock.
How to Make Buffalo Soy Curl Wraps
This recipe is easy to make!
- First you re-constitute the soy curls by placing them in a bowl and pouring the hot water over them. Let them sit for about 15 minutes. Once they’ve softened, you drain them, squeezing out as much water as possible
- Next you heat a large pan over medium high heat and add the oil and the soy curls. You cook, stirring often, until they begin to brown, for about 10 minutes.
- Then you whisk together the hot sauce and the stock and add the mixture to the pan. You continue cooking the soy curls until most of the liquid has been absorbed, about 3 minutes
- Now you assemble your wraps! You place each tortilla on a flat surface and spread on about 2 tablespoons of the Cashew Ranch. Then you place ¼ of soy curls on each wrap, about an inch from the bottom edge and two inches from the sides. Top with ¼ cup of the shredded lettuce. Starting at the bottom, you carefully roll the wrap, tucking in the sides as you go.
How to Customize Your Buffalo Soy Curl Wraps
- If you're in the mood for something heartier, you can use a sandwich roll.
- Make sure your wraps are gluten-free if you're on a gluten-free diet.
- If you can't handle too much heat, you can cut back on the hot sauce and add more vegetable stock.
- Barbecue sauce can be used instead of buffalo, if you're not a fan of spicy food.
Buffalo Soy Curl Wraps
For the Buffalo Soy Curls
- 4 ounces soy curls (half a package)
- 2 cups hot water
- 1 teaspoon neutral-flavored oil
- ¼ cup hot sauce such as Frank’s or Cholula
- 2 tablespoons vegetable stock
For the wraps
- ½ cup Vegan Ranch Dressing
- 4 10-inch whole grain or gluten-free tortillas or flatbread
- 2 cups shredded lettuce
- Re-constitute the soy curls by placing them in a bowl and pouring the hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them, pressing out as much excess water as possible.
- Heat a large pan over medium high heat, and add the oil and the soy curls. Cook, stirring often, until they begin to brown. This will take about 10 minutes or so.
- Whisk together the hot sauce and the stock and add the mixture to the pan. Continue cooking the soy curls until most of the liquid has been absorbed, about 3 to 5 minutes
- To make assemble the wraps, place the tortilla on a flat surface and spread on about 2 tablespoons of the Cashew Ranch.
- Place a quarter of the cooked soy curls on each wrap, about an inch from the bottom edge and two inches from the sides. Top with ¼ cup of the shredded lettuce. Starting at the bottom, carefully roll the wrap, tucking in the sides as you go.
- Repeat with the remaining tortillas.
More spicy Buffalo recipes you might enjoy include:
- Vegan Richa's Buffalo Chickpea Tacos
- Spicy Buffalo Cauliflower Bites
- Epic Vegan Buffalo Chicken Lasagna
- Buffalo Potato Nuggets
- Vegan Buffalo Chickpea Dip
- Buffalo Tempeh Salad