| BUFFALO CHICK'N WRAPS |
Full of nutrition this craveable buffalo wrap has spicy roasted soy curls, hemp hearts for additional protein and omega's, and a creamy dairy free yogurt sauce dressed kale. I threw some pickles in mine for the ultimate crunchy, tangy, saucy wrap, and I highly suggest you do too.
Recipe Notes:
There are two tortilla brands that I like and are available to me where I am, these Bakestone Brothers ones, and the Indian Life ones. The Bakestone ones are small, with decent macros: 110 cals - 3g fat - 19g carb - 4g protein (used for this recipe), and the Indian Life tortillas are large and pretty high in calories at 290 cals per tortilla. But given that we're always doing macros on here and I know you guys have goals I generally don't use the Indian Life ones because they increase the calories way to much. But if you're up for the calories, they're delicious! SO back to my point - this recipe makes 6 "smaller" wraps because the Bakestone one's I've linked are more of a snack size. For a bigger wrap, you can definitely switch these out and pack 'em fuller!
Recipe makes 6 smaller wraps (see notes above)
Macros per wrap:
387 cals - 19g fat - 32g carbs - 22g protein
Ingredients:
1 bag Soy Curls (227g) or sub fava & pea protein chunks for soy free
2 tbsp paprika powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 tbsp extra virgin olive oil
1/4 cup sriracha or buffalo hot sauce
6 cups kale, I like lacinato kale best!
1/2 cup vegan greek yogurt
1 tbsp dried parsley
1 tbsp dried green onion, or dried chives
2 tbsp lemon juice
1 tbsp apple cider vinegar
1/2 tsp salt
6 tbsp hemp hearts
3-4 large pickles, optional but SO tasty in here!
Recipe:
Pre-heat the oven to 375 F and line a baking tray with parchment or lightly oil the bottom. Set aside.
Bring 6 cups water to a boil.
Add the entire bag of soy curls to a large bowl and cover in boiling water. Let sit for 10 minutes to hydrate.
After 10 minutes, drain the soy curls and press any excess water out that you can from the curls.
Add the soy curls to a mixing bowl with paprika, garlic powder, onion powder, and salt. Mix well to season the curls.
Spread the seasoned soy curls across the prepared baking tray and bake for 20 minutes. At 20 minutes toss the soy curls around flipping them as best you can. Return the soy curls back to the oven to get browned and crispy, roughly 5-10 minutes longer.
Once soy curls are done add them back to a mixing bowl and add olive oil and hot sauce. Toss really well to coat the soy curls. They should be bright red and shiny.
Set finished soy curls aside.
Wash, dry, and chop the kale into small pieces and add to a mixing bowl.
Make the dressing by adding to a bowl: yogurt, dried parsley and green onion, lemon juice, apple cider vinegar, and salt. Whip together until smooth.
Pour the dressing over the kale and add hemp hearts. Toss the salad well to mix.
Lay 6 tortillas on a clean surface and divide the kale salad down the center of each tortilla.
Divide the buffalo soy curls across all 6 wraps.
If using: slice the pickles and add to each wrap, or alternatively keep the pickles on the side if you won't be eating all the wraps for a few days to keep the from getting soggy.
Roll the wraps up as tight as you can and add to sealable meal prep containers.
Enjoy!
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Please Note: All recipe macronutrients have been calculated to the best of my ability but may vary slightly.