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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.
Course Sandwich
Cuisine American
Keyword buffalo soy curls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yields 4 servings
Calories 277 kcal
Author Dianne


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

  • ½ cup Vegan Ranch Dressing
  • 4 10-inch whole grain or gluten-free tortillas
  • 2 cups shredded lettuce


  1. 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.
  2. 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.
  3. 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
  4. To make assemble the wraps, place the tortilla on a flat surface and spread on about 2 tablespoons of the Cashew Ranch.

  5. 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.

  6. Repeat with the remaining tortillas.