Vegan Buffalo [No] Chicken Wraps

Buffalo [NO] Chicken Wraps #vegan //

QUICK – you can choose one thing, ANYTHING, to eat at this moment. What would you choose?

Me: Changes by the hour, but right now I’d say an epic grilled cheese with roasted veggies and lots of hummus and avocado on thick toasted buttery whole grain bread. GAH.

Ryan: Buffalo chicken wrap. every time. all the time.

Buffalo [NO] Chicken Wraps #vegan // #vegan

If you read my post yesterday, you know that I found out how to make buffalo sauce at home with a secret ingredient (pssst – it’s red lentils). The sauce is spicy, tangy, slightly sweet, and easy to customize to your spice-level needs. I tested and tweaked the recipe all afternoon, tasting it next to a bottle of Frank’s Buffalo Wing Sauce to make sure it hit all the necessary flavor spots. When I finally nailed it, I quickly ate 3 antacid pills and sat down with a big jug of soda water. Sweet, sweet victory with a side of heartburn.

Obviously, after recovering from the overdose of spice and regaining the feeling in my lips, my first course of action had to be to recreate Ryan’s favorite restaurant meal with his favorite sauce.

Except without the chicken, because I want to eat it too, and this is a vegetarian blog, yo.

Buffalo [NO] Chicken Wraps #vegan // #vegan

When I’m trying to emulate the texture of meat, I usually reach for seitan, aka “wheat meat.” It’s made out of wheat gluten, and has a much heartier texture than tofu. Although it doesn’t look too attractive coming out of the package (fair warning), it cooks up golden brown, and can be used in soups, on pizzas, or, as we’re doing today, in wraps! After browning the seitan, pour on a little buffalo sauce, cook for 1 minute to help the sauce soak in, and voila! Buffalo seitan.

To add some creaminess, I made a vegan ranch sauce using soaked cashews. It tastes just like ranch dressing, but I kept it thick so it wouldn’t drip out of the tortilla. If you want to use the leftovers as a dressing, add a few more tablespoons of almond milk.

For the greens in the wrap, I opted for kale, which I rubbed down with some olive oil and sprinkled lightly with salt. If you want a little extra crunch, feel free to sub the kale with romaine, and leave out the teaspoon of oil. Top it all off with some chopped tomatoes, and bam! Vegan Buffalo [NO] Chicken Wraps!

Buffalo [NO] Chicken Wraps #vegan //

Ryan, the king of buffalo chicken, and a man who loves to make fun of the term “wheat meat,” insists that these wraps taste like the real deal. Considering how Ryan feels about the “real deal,” I see lots of these wraps in our future.

Vegan Buffalo [No] Chicken Wraps

A vegan take on buffalo chicken wraps! Homemade buffalo sauce is mixed with hearty seitan, cashew ranch, juicy tomatoes, and kale. Hearty, protein-packed, and meat-eater approved!

Yield: 4 wraps

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


Vegan Buffalo [No] Chicken Wraps

  • 1 8-ounce package seitan, chopped (about 1/2-inch pieces)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/2 cup red lentil buffalo sauce
  • 2 cups chopped tuscan/lacinado kale (about 4-5 leaves)
  • 1 teaspoon olive oil
  • 1/8 teaspoon sea salt
  • 3 roma tomatoes, diced (about 1 cup)
  • 4 whole wheat wraps

Dairy-Free Ranch Dressing

  • 1 cup cashews, soaked for at least 6 hours
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 8 tablespoons unsweetened almond milk


  1. For the ranch dressing: combine all ingredients in a blender until smooth.
  2. Heat 1 tablespoon olive oil in a large saucepan. Add the seitan, and cook, stirring occasionally, until browned on all sides (about 8 minutes). Pour in the buffalo sauce, and cook for another minute, until the seitan soaks up most of the sauce.
  3. Combine the kale with the remaining olive oil in a bowl, and rub the olive oil in with your hands. Sprinkle in 1/8 teaspoon salt.
  4. To assemble, spread 2 tablespoons ranch on each wrap. Top with 1/4 of the kale, tomatoes, and buffalo seitan. Drizzle on another teaspoon of buffalo sauce, if you wish. Wrap up tight, and serve!

You will have leftover ranch. That's okay! Use it as a veggie dip or a salad dressing.

Not Vegan? Sprinkle some feta or blue cheese on top before wrapping.


18 Responses to “Vegan Buffalo [No] Chicken Wraps”

  1. Thalia @ butter and brioche — October 21, 2014 @ 3:44 pm (#)

    Need to get my hands on some seitan so I can make these delicious wraps! They are perfect for my vegetarian family.. thanks for the great recipe and idea!

    • Katie — October 23, 2014 @ 1:11 pm (#)

      Seitan is a little harder to find than tofu, but it is SO worth it! That chewy texture makes all the difference :)

  2. Tieghan — October 21, 2014 @ 10:16 pm (#)

    You have no idea how much these excite me!! Making as soon as possible. I have to!

    • Katie — October 23, 2014 @ 1:10 pm (#)

      Let me know what you think if you make it, Tieghan!

  3. Jennifer — October 30, 2014 @ 1:30 am (#)

    Yea, so I made the ranch tonight to cut down some of my kitchen time tomorrow. I HAD to make a small salad at 11pm because it felt weird just spooning this stuff into my mouth. Delicious. Best vegan ranch ever. Can’t wait to put the rest together tomorrow.

    • Katie — October 30, 2014 @ 6:52 am (#)

      I TOTALLY spooned it right into my mouth- no shame! I hope you love the wraps too! :)

  4. Jessica — January 4, 2015 @ 5:53 pm (#)

    If I make these and let them sit in the fridge overnight, will they hold up well? In desperate need of vegetarian lunch options to take to school and they look great!

    • Katie — January 4, 2015 @ 8:14 pm (#)

      I would make all of the elements ahead of time, and then wrap them up right before eating – otherwise the wrap may get soggy. Hope that helps!

  5. Pingback: 31 Sandwich Recipes - Live and Inspire by Lauretta Marie Pierce

  6. Cherie — January 30, 2015 @ 5:08 am (#)

    Can you use tofu instead of seitan? Will there be a difference in taste? I need something that is gluten free and to my understanding seitan is not.

    • Katie — January 30, 2015 @ 7:35 am (#)

      There won’t be a huge difference in taste, but there would be a difference in texture. I would cube the tofu, coat in 1 tablespoon olive oil and a sprinkle of salt, sprinkle on 1 tablespoon of cornstarch and stir until incorporated. Bake it at 400 for 25-30 minutes, and then stir fry it with the sauce so it soaks it up. That’ll give it a little more texture, which will be closer to the seitan. Hope that helps!

  7. Pingback: Wrapping things up. | Beanie's Personal Trove

  8. Pingback: Amazing Sandwiches/Wraps | Peace of Cake

  9. Cecilie @A Story of Freedom — January 11, 2016 @ 11:36 am (#)

    Thank you so much for this recipe! I love how this recipe is based on mainly healthy ingredients! Looks so delicious! And it is nice to see how you can make vegan fun foods at home with healthy ingredients ;)

  10. Audrey — April 26, 2016 @ 4:48 pm (#)

    Good lord this was delicious. I nailed the bbq sauce but had trouble with the vegan ranch (probably didn’t soak cashews long enough). Relatively easy and AMAZING, also covers a couple of food groups. Will be making again and again and again <3 

    • Katie — April 26, 2016 @ 9:40 pm (#)

      Woohoo! Thanks for the comment!

  11. Pingback: VEGGIE MAGNIFIQUE | How to Make Any Dish Vegan

  12. Pingback: VEGGIE MAGNIFIQUE | Tout plat peut être vegan !