Vegan Buffalo Chicken Wraps

Why You’ll Love This Recipe

These Vegan Buffalo Chicken Wraps bring all the flavor of a classic buffalo chicken wrap—without any meat or dairy. They’re spicy, creamy, and crunchy all in one bite. The combination of warm, saucy protein with cool lettuce, crisp veggies, and creamy dressing makes this a crave-worthy plant-based meal. Plus, they come together in under 30 minutes and can be customized to suit your spice level or dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the buffalo “chicken”:

• Extra-firm tofu, tempeh, or vegan chick’n strips
• Olive oil or avocado oil
• Garlic powder
• Smoked paprika
• Salt and pepper
• Buffalo sauce (store-bought or homemade)

For the wraps:

• Large flour tortillas or whole-wheat wraps
• Romaine or iceberg lettuce, chopped
• Carrot ribbons or shredded carrots
• Cucumber slices
• Red onion, thinly sliced
• Avocado slices
• Vegan ranch or blue cheese dressing

Optional toppings:

• Fresh cilantro
• Lime wedges
• Extra buffalo sauce for drizzling

Directions

1. Prepare the protein: If using tofu, press it for 15 minutes to remove excess water. Cut into strips or cubes. For tempeh, slice thinly.
2. Season and cook: Heat oil in a skillet over medium-high heat. Add tofu or tempeh and season with garlic powder, paprika, salt, and pepper. Cook for 6–8 minutes until golden and crisp on all sides.
3. Add the buffalo sauce: Reduce heat to low, pour in the buffalo sauce, and toss to coat evenly. Cook for another 1–2 minutes until warmed through.
4. Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave. Layer lettuce, carrots, cucumber, onion, avocado, and the buffalo-coated tofu or tempeh down the center.
5. Add dressing: Drizzle with vegan ranch or blue cheese dressing and extra buffalo sauce if desired.
6. Wrap and serve: Fold in the sides and roll up tightly. Slice in half and serve immediately.

Servings and timing

This recipe makes 4 wraps.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

• Gluten-free: Use gluten-free tortillas or collard greens as wraps.
• Spicy: Add extra buffalo sauce or a dash of cayenne for more heat.
• Mild: Use less buffalo sauce and add a touch of maple syrup to tone down the spice.
• High-protein: Use seitan or a store-bought vegan chicken substitute with added protein.
• Crunchy twist: Add shredded cabbage or crispy chickpeas for extra crunch.

Storage/Reheating

Store leftover buffalo “chicken” filling separately from the vegetables and wraps in airtight containers. It will keep in the refrigerator for up to 4 days. Reheat the tofu or tempeh in a skillet or microwave before assembling. Avoid freezing as the texture of the tofu may change. Once assembled, wraps are best eaten fresh to prevent sogginess.

FAQs

What can I use instead of tofu or tempeh?

You can use store-bought vegan chicken strips or seitan for a meaty texture.

Is buffalo sauce vegan?

Most store-bought versions are, but always check labels for butter or dairy. You can make your own with hot sauce and vegan butter.

How can I make these wraps less spicy?

Reduce the amount of buffalo sauce or mix it with a bit of vegan ranch dressing to mellow the heat.

What kind of dressing works best?

Vegan ranch or vegan blue cheese dressing both pair perfectly with buffalo flavors.

Can I make these wraps ahead of time?

Yes, you can prepare all the components in advance, but assemble the wraps right before eating to keep them fresh.

What tortillas are best?

Large flour or whole-wheat tortillas work well, but you can also use spinach or gluten-free wraps.

Can I air-fry the tofu?

Absolutely! Air-fry tofu cubes at 400°F (200°C) for 15–20 minutes until crispy before tossing in buffalo sauce.

Can I make them oil-free?

Yes, bake or air-fry the tofu without oil and use a sauce made with hot sauce and a touch of lemon juice or tahini.

How long do leftovers last?

The buffalo tofu or tempeh lasts up to 4 days in the fridge, but assembled wraps are best eaten within 24 hours.

What can I serve with these wraps?

They pair well with sweet potato fries, celery sticks with ranch, or a simple green salad.

Conclusion

Vegan Buffalo Chicken Wraps are a bold, flavorful, and satisfying plant-based meal that’s easy to prepare and perfect for any occasion. With spicy buffalo tofu or tempeh, crisp vegetables, and creamy vegan dressing, every bite is packed with texture and taste. Whether you’re looking for a quick lunch, a light dinner, or a crowd-pleasing party option, these wraps deliver big flavor while keeping things healthy and 100% vegan.

Vegan Buffalo Chicken Wraps

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Vegan Buffalo Chicken Wraps are spicy, tangy, and packed with flavor. Made with crispy tofu, tempeh, or vegan chick’n coated in buffalo sauce and wrapped with fresh veggies and creamy dressing, they’re the perfect plant-based meal for lunch, dinner, or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 wraps
• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 block extra-firm tofu, tempeh, or 2 cups vegan chick’n strips
• 1 tablespoon olive oil or avocado oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/3 cup buffalo sauce (store-bought or homemade)
• 4 large flour tortillas or whole-wheat wraps
• 2 cups romaine or iceberg lettuce, chopped
• 1/2 cup carrot ribbons or shredded carrots
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup vegan ranch or blue cheese dressing
• Optional: fresh cilantro, lime wedges, extra buffalo sauce for drizzling

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Instructions

1. Press tofu for 15 minutes to remove excess moisture if using. Cut into strips or cubes. For tempeh, slice thinly.
2. Heat oil in a skillet over medium-high heat. Add tofu or tempeh, then season with garlic powder, paprika, salt, and pepper. Cook for 6–8 minutes until golden and crispy.
3. Reduce heat and pour in buffalo sauce, tossing to coat evenly. Cook 1–2 minutes more until heated through.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Assemble each wrap with lettuce, carrots, cucumber, onion, avocado, and buffalo-coated tofu or tempeh down the center.
6. Drizzle with vegan ranch or blue cheese dressing and extra buffalo sauce if desired.
7. Fold in the sides, roll up tightly, and slice in half. Serve immediately.

Notes

• Pressing tofu ensures a crispy texture that holds up in the wrap.
• Use gluten-free tortillas or collard greens for a gluten-free version.
• For less spice, mix buffalo sauce with vegan ranch or a touch of maple syrup.
• Prepare components in advance but assemble wraps fresh to avoid sogginess.
• Air-frying tofu creates extra crispiness with less oil.

Nutrition

• Serving Size: 1 wrap
• Calories: 350
• Sugar: 3g
• Sodium: 720mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 0mg