Description

These Mini Vegan Buffalo Chick’n Crunchwraps are a delicious and fun handheld snack or meal inspired by the classic Crunchwrap. Featuring vegan chick’n pieces coated in spicy buffalo sauce, layered with vegan cheese shreds, vegan sour cream, fresh veggies, and crunchy tortilla chips, all wrapped in a warm tortilla and pan-fried to golden perfection. Perfect for a quick appetizer, snack, or lunch with flavorful, plant-based ingredients.

Ingredients

Vegan Chick’n

2 pieces vegan chick’n (about 5 ounces/145g)
1 tablespoon buffalo sauce plus more for drizzling

Vegetables and Toppings

8 grape tomatoes, sliced (about 3 ounces/85g)
2-3 green onions, chopped
⅛ head iceberg lettuce, finely chopped (about 1.5 ounces/45g)
½ cup (56g) vegan cheese shreds
1 ½ tablespoons (45g) vegan sour cream, plus extra for spreading

Wrap Components

5 street tacos (about 4.5 ounces/130g)
5 medium tortillas (about 8 ounces/223g)
10 tortilla chips (about 28g)
2 tablespoons vegan ranch (optional for dipping)

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Instructions

Prepare Vegan Chick’n: Cook the vegan chick’n pieces following the package directions, then toss them with 1 tablespoon of buffalo sauce to coat evenly.
Prep Ingredients: Slice the grape tomatoes, chop the green onions, finely chop the iceberg lettuce, and measure out vegan cheese shreds and vegan sour cream. Organize all ingredients for easy assembly.
Warm Tortillas: If your tortillas are cold, microwave each for 45 seconds. For room temperature tortillas that are breaking, microwave for 15-30 seconds to make them pliable.
Assemble the Crunchwrap: Start by spreading about ½ tablespoon of vegan sour cream on the center of each tortilla. Place a street taco in the middle to guide the filling size. Add a scoop of buffalo chick’n, followed by a handful of vegan cheese. Next, add 2 tortilla chips and spread another small scoop of sour cream over them. Layer with some iceberg lettuce, green onion, a few grape tomato slices, and drizzle about 1 teaspoon of buffalo sauce. Top with the street taco tortilla and begin folding the outer tortilla over the fillings in a hexagonal pattern, folding carefully to secure the wrap. Flip the folded wrap over with the seam side down to keep it closed.
Cook the Crunchwrap: Spray a small frying pan with oil and heat over medium heat. Cook each Crunchwrap for about 3 minutes on one side until golden brown, then flip and cook another 2-3 minutes. Use a spatula to press down gently if needed. Hold the wrap closed if it starts to come apart until it cools and seals.
Repeat and Serve: Assemble and cook the remaining Crunchwraps one at a time. Serve with additional buffalo sauce and vegan ranch for dipping if desired. Enjoy warm.

Notes

Microwaving tortillas helps prevent cracking when folding the Crunchwrap.
Use a spatula to press the Crunchwrap while cooking to help seal the edges.
Hold the folded side down while cooking and cooling to keep the wrap intact.
Adjust the amount of buffalo sauce to your preferred spice level.
This recipe works well for a quick snack or a light meal.