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–+ servings
Vegan Buffalo chicken wrap cut in half on a white plate
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5 from 1 vote

Vegan Buffalo Chicken Wraps with Herbed Tahini Ranch

These Vegan Buffalo Chicken Wraps are dressed with an herbed tahini ranch sauce that makes them out of this world. The best easy lunch recipe.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Lunch
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 2 Servings
Calories: 450kcal
Author: Megan Calipari
Cost: $6

Equipment

  • 1 Baking Sheet
  • 1 Chefs Knife
  • 1 Cutting Board
  • 1 Large Mixing Bowl
  • 1 Tongs
  • Measuring Cups and Spoons

Ingredients

For the Herbed Tahini Ranch

  • 2 tablespoon Tahini
  • 1 tablespoon Lemon Juice
  • ¼ teaspoon Dried Dill
  • ⅛ teaspoon Garlic Powder
  • ⅛ teaspoon Onion Powder
  • ⅛ teaspoon Salt
  • 2 tablespoon Water
  • 1 tablespoon Finely Chopped Fresh Parsley Optional

For the Wraps

  • 7 oz Vegan Chicken Nuggets I used Gardein
  • 3 tablespoon Buffalo Sauce
  • 3 Cups Chopped Lettuce
  • 1 Medium Carrot, Grated
  • 1 Large Celery Stalk, thinly sliced
  • 2 Medium Scallions, thinly sliced
  • 2 Large Flour Tortillas 10-12 inch

Instructions

Make the Herbed Tahini Ranch

  • In a small bowl, combine the tahini, lemon juice, dill, garlic powder, onion powder, and salt. Stir well. The mixture will be thick.
    2 Tbsp Tahini, 1 Tbsp Lemon Juice, ¼ tsp Dried Dill, ⅛ tsp Garlic Powder, ⅛ tsp Onion Powder, ⅛ tsp Salt
  • Slowly add the water, stirring until the mixture is completely smooth. Add the parsley and stir to combine. Set aside.
    2 Tbsp Water, 1 Tbsp Finely Chopped Fresh Parsley

Make the Wraps

  • Cook the vegan chicken nuggets according to package directions.
    7 oz Vegan Chicken Nuggets
  • Add the buffalo sauce to a large bowl. When the chicken nuggets are done, add them to the bowl with the sauce and toss them to coat. Then remove them from the bowl and back onto the baking sheet.
    3 Tbsp Buffalo Sauce
  • Into the bowl add the lettuce, carrot, celery and scallion. Add desired amount of the herbed tahini to the salad and toss together with tongs to coat.
    3 Cups Chopped Lettuce, 1 Medium Carrot, Grated, 1 Large Celery Stalk, thinly sliced, 2 Medium Scallions, thinly sliced
  • Divide the salad between two tortillas, then top each with the buffalo chicken nuggets.
    2 Large Flour Tortillas
  • Wrap up and serve!

Nutrition

Serving: 1Wrap | Calories: 450kcal | Carbohydrates: 41g | Protein: 21g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1604mg | Potassium: 382mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9439IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 3mg