Zesty Buffalo Tenders Wrap

Ryan Yarnell

A spicy, tangy, and satisfying vegan buffalo chicken wrap featuring Rebellyous Foods’ plant-based tenders. This recipe balances fiery buffalo sauce with creamy vegan ranch and crisp veggies for a quick, flavorful lunch.

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Ingredients

6 Rebellyous Foods Plant-Based Tenders

1/4 cup vegan buffalo sauce (e.g., Frank’s RedHot Buffalo Sauce, Primal Kitchen)

2 large flour tortillas (or gluten-free wraps)

1/2 cup baby spinach

1/4 cup thinly sliced cucumber

1/4 cup shredded carrots

2 tbsp vegan ranch dressing (store-bought or homemade)

1 tbsp chopped fresh cilantro (optional, for a fresh twist)

1 tsp lime juice (for a zesty kick)

Method

Cook the Tenders: Preheat oven to 400°F. Place Rebellyous Foods Kickin’ Tenders on a parchment-lined baking sheet. Bake for 8-10 minutes, until golden and crispy. Alternatively, air fry at 400°F for 6-8 minutes.
Coat with Buffalo Sauce: In a bowl, toss the tenders with vegan buffalo sauce until evenly coated.
Prep the Veggies: In a small bowl, mix baby spinach, cucumber slices, and shredded carrots with lime juice for a zesty crunch.
Assemble the Wraps: Warm tortillas in a skillet or microwave for 10-15 seconds to make them pliable. Spread 1 tbsp vegan ranch dressing down the center of each tortilla. Layer with half the veggie mix, half the buffalo-coated tenders, and a sprinkle of cilantro (if using).
Wrap It Up: Fold the bottom of the tortilla up, then fold in the sides and roll tightly to close. For a toasted wrap, place seam-side down in a hot skillet for 1-2 minutes per side until golden.
Serve: Slice wraps in half and serve immediately with extra buffalo sauce or ranch on the side.