Vegetarian Fried Chicken Wrap
Satisfy your craving for crispy, savory, and delicious handheld meals with this Vegetarian Fried Chicken Wrap! Perfectly seasoned and golden-fried tofu cubes take center stage, delivering a mouthwatering crunch that's paired with fresh layers of shredded lettuce, juicy tomatoes, creamy avocado, and a drizzle of tangy ranch dressing—all snugly wrapped in a soft flour tortilla. This recipe is a meat-free twist on the classic fried chicken wrap, boasting bold flavors thanks to a smoky paprika spice blend and a buttermilk marinade that infuses the tofu with rich flavor. Quick to prepare in just 35 minutes, this crowd-pleasing vegetarian meal is perfect for a satisfying lunch or dinner, offering the ideal balance of crispiness, freshness, and creaminess in every bite.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable oil
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 cup sliced tomatoes
- 1 cup sliced avocado
- 0.5 cup ranch dressing
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for at least 15 minutes.
Cut the tofu into 1-inch cubes and place them in a bowl. Pour the buttermilk over the tofu cubes and let them marinate for at least 10 minutes.
In a shallow dish, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat.
Remove each piece of tofu from the buttermilk, allowing the excess to drip off, then dredge in the flour mixture, ensuring each piece is fully coated.
Carefully place the coated tofu in the hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
To assemble the wrap, lay a flour tortilla on a flat surface. Spread about 1-2 tablespoons of ranch dressing in the center of each tortilla.
Layer with 1/2 cup of shredded lettuce, 1/4 cup sliced tomatoes, 1/4 cup sliced avocado, and several pieces of the fried tofu.
Fold in the sides of the tortilla and roll it up tightly from the bottom. Slice in half and serve immediately.
Nutrition Facts
Calories |
4790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.6 g | 442% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 333.6 g | 121% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 30.5 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2112 mg | 162% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3183 mg | 68% | |
*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.
