Buffalo Soy Curl Wraps
Cool cashew ranch dressing offsets the spiciness of hot sauce in these vegan Buffalo Soy Curl Wraps.
Ingredients
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
Instructions
- 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.