Vegan Fried Chicken Wrap
Indulge in the ultimate plant-based comfort food with this Vegan Fried Chicken Wrap! Featuring extra-crispy tofu coated in a flavorful batter of chickpea flour, nutritional yeast, and vibrant spices like paprika and garlic powder, this recipe delivers all the crunch and savoriness of classic fried chicken—completely vegan. Nestled in warm tortillas with crisp romaine lettuce, juicy cherry tomatoes, and refreshing cucumber slices, each wrap is finished with a zesty, creamy vegan mayo spread infused with a hint of lemon and chili flakes for a tangy kick. Perfect for a quick lunch or dinner, these wraps come together in just 40 minutes and are packed with protein, texture, and bold flavors. Whether you're vegan, vegetarian, or just looking for a tasty meat-free option, this satisfying wrap is sure to become a favorite in your rotation.
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Recipe Information
Ingredients
- 1 block Extra firm tofu
- 1 cup Chickpea flour
- 1 cup Unsweetened almond milk
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 4 pieces Large tortillas
- 1 cup Romaine lettuce
- 1 cup Cherry tomatoes
- 1 small Cucumber
- 0.25 cup Vegan mayonnaise
- 1 tablespoon Lemon juice
- 0.5 teaspoon Chili flakes
Instructions
Press the tofu block for at least 15 minutes to remove excess water. Once pressed, cut the tofu into sticks or nugget-sized pieces.
In a bowl, combine chickpea flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
Slowly whisk almond milk into the dry mixture until you achieve a smooth batter. Ensure there are no lumps.
Heat the vegetable oil in a skillet over medium-high heat.
Dip each tofu piece into the batter, ensuring all sides are coated, then place them in the hot oil. Fry until golden and crispy on all sides, about 4-5 minutes per side. Drain tofu on paper towels to remove excess oil.
Mix vegan mayonnaise, lemon juice, and chili flakes in a small bowl to make the spread.
Chop romaine lettuce, halve the cherry tomatoes, and slice the cucumber thinly.
Warm the tortillas in a pan or microwave for pliability.
Spread a layer of the mayo mixture on each tortilla.
Evenly distribute lettuce, tomatoes, cucumber, and the crispy tofu pieces onto each tortilla.
Wrap the tortillas tightly around the fillings and serve immediately.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 40.3 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 29.5 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3115 mg | 240% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3072 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
