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Vegan Buffalo Chicken Wraps with Ranch Mayo

With school in session and overall busy-ness this time of year, I’ve been loving this wrap for a quick and filling lunch or dinner. They’re easy to assemble and take on the go!
{Vegan, Gluten Free} {Serves about 2}

Buffalo Sauce:
1 cup reg. hot sauce
2 tbsp. agave nectar or maple syrup
1 tbsp. garlic powder
1 tsp. chili powder
1 tbsp. Worcestershire sauce

2 cups frozen beyond meat chicken strips
large tortillas- gluten free or regular
Add in’s (optional):
lettuceshredded carrots

Ranch Mayo:
1/4 cup vegan mayo
1/4 tsp. salt
pinch of pepper
1/2 tsp. dill
1/2 tsp. garlic powder
1 tsp. onion powder

In a microwave-safe bowl, microwave the frozen chicken strips for about 1 1/2 minutes, until thawed. Let them sit to cool.

Once chicken is cooled, make your sauce. In a bowl mix all of the buffalo sauce ingredients together, then put the chicken into the sauce and allow to marinate for a minimum of 10 minutes to max overnight. The longer you let the chicken marinate the more it soaks up the flavor.

Next, in a smaller serving bowl make your ranch mayo. This recipe of mayo serves about 2 people, one wrap each. So you can always double the recipe if you need more!

Lastly, assemble your wrap. You can put whatever veggies you like and you can also put the mayo ranch on the inside of the wrap, but I prefer to dip the wrap in the ranch. So I start with lettuce, shredded carrots, layer about 3-4 pieces of marinated chicken and drizzle some of the buffalo sauce onto the wrap. Then I just roll the wrap burrito style- roll once, then fold in the sides, then roll again. Make sure not to over stuff the wraps or it will be hard to roll them.



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