Buffalo Wrap Recipe

Rehydrate soy curls

Bring 2 cups vegetable broth or water to a simmer in a medium bowl or saucepan. Remove from heat, add 2 cups dried soy curls, stir to submerge, and let sit 8–10 minutes until softened. Drain excess liquid and gently squeeze soy curls to remove moisture.

Season and crisp

In a large skillet over medium-high heat, add 2 tablespoons oil. When shimmering, add the drained soy curls and spread into an even layer. Cook, stirring occasionally, 6–8 minutes until edges begin to brown and some pieces crisp.

Make buffalo sauce and combine

While soy curls crisp, melt 2 tablespoons butter in a small saucepan or microwave-safe bowl, then whisk in 4 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Pour sauce over the soy curls in the skillet, toss to coat, and cook 1–2 more minutes until saucy and heated through. Remove from heat and set aside.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk (or plant milk with 1 tsp lemon juice), and 1/4 cup sour cream until smooth.

Stir in 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1 minced garlic clove, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon juice. Taste and adjust seasoning or thickness (add a splash more milk for looser dressing). Chill at least 10 minutes to let flavors meld.

Prepare vegetables: core and dice 1 medium tomato into small wedges or cubes. Thinly slice 1/2 cucumber. Thinly slice 1/4 medium red onion into rings or half-rings. Thinly slice 2 celery stalks on the bias. If not pre-shredded, shred 1 cup green cabbage finely.

Warm the tortillas: heat a dry skillet over medium for 30–45 seconds per side or wrap tortillas in a damp paper towel and microwave 20–30 seconds until pliable.

Assemble each wrap: lay one warmed tortilla flat. Spread about 2 tablespoons of the ranch dressing in a line down the center. Place about 1 cup baby greens on top of the dressing. Add half of the buffalo soy curls (about 1 cup sauced soy curls) over the greens.

Top with vegetables: evenly distribute diced tomato (about 1/2 medium), sliced cucumber (about 1/4 medium), sliced red onion (about 1/8 medium), sliced celery (1 stalk), and 1/2 cup shredded cabbage across the soy curls. Drizzle an additional 1 tablespoon ranch over the fillings if desired.

Fold and serve: fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to close. Cut each wrap in half on a diagonal if you like. Serve each wrap with a dill pickle spear and a side of potato chips.