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Vegan Buffalo Soy Curl Wraps

Buffalo Soy Curl Wraps

Cool cashew ranch dressing offsets the spiciness of hot sauce in these vegan Buffalo Soy Curl Wraps.
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Sandwich
Cuisine American
Servings 4 servings
Calories 277 kcal


For the Buffalo Soy Curls

  • 4 ounces soy curls (half a package)
  • 2 cups hot water
  • 1 vegan bouillon cube
  • 1 teaspoon neutral-flavored oil
  • ¼ cup hot sauce such as Frank’s or Cholula
  • 2 tablespoons vegetable stock

For the wraps


  • 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.


Calories: 277kcal