Say hello to your newest craving! Mini buffalo chick’n crunchwraps, oh my goodness! Pieces of vegan chick’n are coated in buffalo sauce, filled with vegan sour cream, vegan cheese, lettuce, tomatoes, crunchy chips, green onion and drizzled with vegan ranch and buffalo sauce. Medium sized tortillas are used to make these smaller than the traditional crunchwrap.
One of the most popular recipes on the blog and on social media has been my vegan Crunchwraps! So, I figured it would be a fun time to give you all a variation with these mini vegan buffalo chick’n crunchwraps. I wanted to make these mini because I have made a mini Crunchwrap in the past and they were just so cute. It is the same process as a regular Crunchwrap but you just a medium sized tortilla and of course less fillings.
What is a Crunchwrap?
Just in case you have no clue about what a Crunchwrap it is a fast food creation from Taco Bell. The original one has ground beef, lettuce, tomatoes, cheese, sour cream, a tostada and is then folded up into a hexagon shape and pressed. So, while I have already done the vegan version of that this is a play on the Crunchwrap. I have to say too one of my favorite parts is the shape of it, there is just something so appealing about it.
Vegan Chick’n Choice
There are so MANY different vegan chick’n options on the market now. When I was creating this recipe I toyed around with the idea of using a breaded chick’n patty like the one from Gardein or Boca, which you definitely can do. Then I was like do I want it to be more of a shredded chick’n or pieces? I thought about using soy curls, thought about using tofu, homemade seitan. BUT ultimately I went with the Gardein Chick’n Scallopini. I like their texture, flavor, and I feel like they are pretty accessible to find. I found it easiest to prepare them according to package directions and then cut them into little bite sized pieces. However, you can really do this anyway you like and all of the options I listed above would work really well too.
Dairy Substitutes
For this recipe I used the Tofutti sour cream, it is soy based. You could also use a vegan Greek-style yogurt too. For the vegan cheese I used the So Delicious Mexican Shreds, they are so good! I also like Violife colby jack shreds, Daiya cutting board shreds or you could use my homemade vegan cheddar recipe. For the vegan ranch I prefer to use Daiya or Follow Your Heart or you can make a homemade one as well. Feel free to use any brand you like and have accessible to you. There are so many amazing options out there now and hopefully you can find one where you live.
Tortilla Time
For this recipe you will need 2 kinds of tortillas: street taco tortillas and medium sized tortillas. For the street taco tortillas I like the ones from the Mission brand. You can also use a corn tortilla if you prefer. For the medium sized tortilla I tried this Plant Powered one also from Mission and it was really good! Just don’t buy the burrito sized ones. You can use any tortillas you like to fit any dietary or allergy needs, just the sizes matter more than anything. Then you will need some tortilla chips. I have been enjoying these ones from, From the Ground Up, they work great.
Buffalo Chick’n Crunchwraps FAQ
- Can I use something other than buffalo sauce? Of course, I think barbecue sauce could be fun here.
- How long will leftovers last? I would suggest to eat them within 2 to 3 days they will get soggy as they sit around. You can warm them up in the oven, air fryer or microwave.
- Can I freeze these? I have never tried but I feel like it would work.
- Do they have to be mini? Of course not, I think this would make 2 to 3 normal sized Crunchwraps if you used a burrito tortilla.
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Mini Vegan Buffalo Chick’n Crunchwraps
Ingredients
- 2 pieces vegan chick’n (about 5 ounces/145g)
- 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
- 5 street tacos (about 4.5 ounces/130g)
- 5 medium tortillas (about 8 ounces/223g)
- 10 tortilla chips (about 28g)
- 1 tablespoon buffalo sauce plus more for drizzling
- 2 tablespoons vegan ranch optional for dipping
Instructions
- Prepare the vegan chick’n according to package directions.
- Prepare all the remaining vegetables and ingredients. I like to measure everything out ahead of time and organize it so assembling these wraps is easier.
- If using tortillas that were cold microwave them for 45 seconds before wrapping. If you are using room temperature tortillas and you find they are breaking microwave for 15 to 30 seconds.
- Take the tortilla and scoop about ½ tablespoon vegan sour cream and spread it on the tortilla. I like to take a street taco and hold it above where I am going to put the fillings, do not let the fillings go past the size of the street taco. Then add a small scoop of the vegan chick’n, followed by a small handful of vegan cheese. Then add 2 tortilla chips and add a small scoop of vegan sour scream on top of them and spread it out with a spoon. Followed up by a small handful of iceberg lettuce, green onion, a few pieces of tomatoes, and add about a teaspoon of buffalo sauce. Then add the street taco tortilla on top. Finally, start to wrap the Crunchwrap up in a hexagonal fashion (I suggest to watch the video for this). Once it is done and folded flip it over so the folded side is facing down in your hand, it will stay more secure.
- Spray a small frying pan with spray oil and carefully add the Crunchwrap to the pan. Cook for about 3 minutes per side or until golden brown, flip and cook for another 2 to 3 minutes. You can use your spatula to press it down. If you are finding the Crunchwrap comes undone just hold it in place till it cools.
- I personally like to make a Crunchwrap and then cook it right away so repeat that process until you’ve made all your Crunchwraps.
- Add some extra buffalo sauce and vegan ranch if you like and enjoy.
Video
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