Dissolve the bouillon cube in the hot water. Re-constitute the soy curls by placing them in a bowl and pouring the broth over them. Let them sit for about 15 minutes. Once they’ve softened, drain them. The stock can be saved and used later, if you like.
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 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 soy curls on each wrap, about an inch from the bottom edge and two inches from the sides. Top with 1/4 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.