Grounded Chow

Vegan Snack Wraps

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Two crispy chicken snack wraps and an apple pie was my GO TO high school order at Mickey D’s. Anyone else? It’s been a while since I’ve eaten at a McDonald’s (not a ton of vegan options I’d op for), but I frequently miss that funky combo of a ranchy flour tortilla with cheese shreds and cripsy cool lettuce.

This vegan version will have your mouth watering. Crispy tofu fingers, vegan Colby shreds, herby ranch, and grain free tortillas. You are going to be shocked this treat is vegan and gluten free, not to mention super easy to make and healthy.

I have an inkling you’re going to love these as much as we did. I ambitiously made the whole brick of tofu for just my wife and I thinking we would use some of the crispy tofu leftovers in different recipes, but we ended up using each and every one in a snack wrap. They were that good. To reheat the leftover tofu, I like to sauté it in a little spray of oil for a few minutes on each side until it’s crisp again.

Let’s see how it’s done. You’ll start by setting up the three bowls for your tofu batter. First cornstarch, then a milk & vinegar mixture, then the breadcrumb mixture.

To make these grain-free, I used cassava flour tortillas. There are a little pricier, so a regular flour tortilla would also be also be delicious instead (I wouldn’t recommend a corn tortilla for this recipe).

If you try this recipe, let me know what you think by commenting below or tagging me in your photos on Instagram, @groundedchow!

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Vegan Snack Wrap

Crispy tofu fingers, vegan Colby shreds, herby ranch, and grain free tortillas. You are going to be shocked this treat is vegan and gluten free, not to mention super easy to make and healthy.

Ingredients

  • 1 brick firm tofu
  • 12 small tortillas
  • 1 head of romaine, chopped
  • 1 tomato, diced
  • 3/4 c vegan cheese, shredded colby jack or cheddar
  • 2 c panko breadcrumbs
  • 1 tsp pepper
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1 tsp dried parsley
  • 3 T olive oil
  • 1/4 c cornstarch
  • 1/2 c soy milk
  • 1 tsp apple cider vinegar

Vegan Herby Ranch

  • 1/2 cup vegan mayo
  • 1 T lemon juice
  • 1 T unsweetened soy milk
  • 1 T dill, chopped
  • 1 T parsley, chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions

  • Press the tofu to remove excess water.
  • Cut the tofu into 1/4 inch slabs. You should end up with 10-12 slabs.
  • Prepare three mixing bowls. In a separate bowl add cornstarch. In one bowl, mix milk and apple cider vinegar. In a third bowl, mix panko bread crumbs, salt, pepper, dried parsley, smoked paprika, and olive oil.
  • Line a baking sheet with parchment paper. Dip each slice of tofu in cornstarch, then wet mixture, then panko mixture.
  • Bake tofu at 425 for 30 mins, flipping halfway through.
  • Meanwhile, make your ranch dressing. Whisk all ingredients together and set aside in the fridge until you’re ready to assemble.
  • To assemble the wraps, heat the tortillas for 20 seconds on each side in a skillet. Remove from heat and add lettuce, cheese, tomato, and ranch. Top each tortilla with one tofu finger.
  • Fold up the bottom of the tortilla (side closest to you) and tuck in the sides so one end is open. (For McDon authenticity.)