| | |

Vegan Snack Wrap

As an Amazon Associate I earn from qualifying purchases.

The Classic (and Discontinued) item from McDonald’s, but this one is a Vegan Snack Wrap! It’s pretty dang good and way better made at HOME!

I stopped going to McDonald’s way before these came out, so I never got to try one. However, I have to say that this Vegan Snack Wrap is way better made at home, I can all but guarantee it seeing as every McDonald’s copycat that I’ve made has been better, even though it’s VEGAN!

All we need is some tortillas, shredded lettuce, vegan cheese, some Vegan Chicken Tenders (made with Tofu!) and some Honey Mustard, Ranch or BBQ Sauce! It’s a simple but delicious combination!

ingredients for a Vegan Snack Wrap

Chicken Tenders – If you want to use some store-bought vegan chicken tenders, that will totally work! I have provided a recipe to make some from scratch using my Tofu Fried Chicken recipe as well.

To make those, you have a few options!

  1. You can marinade it and fry it like I do.
  2. You can skip the marinade (it’ll be less tasty but still good) and just fry them.
  3. Or you can marinade and grill them like I do in my Grilled Tofu Chicken recipe and skip the frying. After all, there is a grilled chicken version of the snack wrap too!
  4. You can also Air Fry them!

So a few good options to choose from!

The Sauce – Snack Wraps were made with either Honey Mustard, Ranch or BBQ Sauce. I have recipes for all three, or you can use some store-bought too!

Lettuce – Shredded Iceberg is the way to go! No fancy stuff buster!

Vegan Cheese – Use whatever shredded vegan cheese you like.

Tortillas – McDonald’s uses crappy tortillas, so something like the Mission brand tortillas will do great here.

how to make a Vegan Snack wrap

To make the Tofu Tenders, the process is quite simple! First, I highly recommend using Super Firm Tofu, the kind that’s vacuum sealed and doesn’t need pressing. Otherwise, press extra firm for at least 30 minutes.

We’ll slice our block of tofu into fillets. Then cut each fillet in half.

Carve them into chicken tender shapes. Use the scraps for a Tofu Scramble. Then score them lightly so the marinade can penetrate a bit more. Make sure you don’t score too deeply as this will make the tender a bit more delicate and might fall apart.

Marinade them for at least 30 minutes, then grill them up!

At this point the Tenders are pretty dang good, so you could bypass deep frying them if you want and eat them like this. But if you wanna deep fry, let’s proceed!

Prepare the dredging stations, then dredge your tenders, and deep fry them until golden brown.

Then assemble your Vegan Snack Wrap like so and dig in!

storage

Most fried foods are best eaten fresh as the breading can go soggy the longer it rests, so I don’t really advise storing this if you can avoid it. That said, air frying to reheat is your best bet! I would reheat at 390 F for about 4-5 minutes or until heated and crispy again.

You can also marinade and grill the tofu and prepare the dry and wet dredging mixtures and store them for later. Then just dredge the tenders whenever you want a Snack Wrap and you should be golden!

can i air-fry or bake these?

For less oil, check out my Air Fry Vegan Chick’n Recipe!

TIPS FOR VEGAN FRIED CHICK’N

  • Use a heavy bottomed pot (Stainless SteelCast IronCarbon Steel etc)
  • I highly recommend a Deep Fry Thermometer to monitor the oil temp.
  • Use a neutral tasting, high smoke point oil (Canola, Vegetable, Peanut etc.)
  • Make sure to use UNSWEETENED plant milk. I like RIPPLE the best.
  • Add flour as needed to thicken the vegan buttermilk mixture.
  • Shake off the excess flour and batter when you dredge.
  • Fry a test nugget to test the seasoning and adjust as needed.
  • Let the chick’n rest on a Wire Rack after frying to prevent soggy chick’n.

SAFETY TIPS FOR DEEP FRYING

  • Don’t leave the pot unattended.
  • Keep children away from the pot.
  • Don’t fill the pot more than halfway with oil. Don’t overcrowd it as well.
  • Turn the handles of the pot away from you to avoid accidental spills.
  • Keep a lid nearby so you can cover the pot if it catches fire.
  • Never use water to put out an oil fire.
  • Get a Fire Extinguisher just to be extra safe. This isn’t just good for deep frying, but for having in the house in general!

DEEP FRY ALTERNATIVES

If you want to see about alternatives to deep frying, check out my BEST WAYS TO FRY VEGAN CHICKEN post!

other recipes you’ll dig!

Recommendations for Kitchen Gear, Spices & Pantry Items, Photos and Videos, can be found on my AMAZON Storefront!

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Vegan Snack Wrap

Thee Burger Dude
4.86 from 7 votes
Servings 4 Snack Wraps

Ingredients
  

  • 4 Flour Tortillas
  • Shredded Lettuce about 2 – 3 cups
  • Shredded Vegan Cheese about 1 cup
  • Vegan Ranch Honey Mustard or BBQ Sauce

Tofu Tenders

  • 16 oz. Super Firm Tofu*

Marinade

  • 2 Tbsp soy sauce
  • 2 Tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 Tbsp sriracha
  • 2 Tbsp neutral oil
  • 1 Tbsp water
  • 1/8 tsp citric acid or 1 tsp lime juice

Dry Dredge

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 Tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1/8 tsp white pepper
  • 1 tsp black pepper
  • 1/2 – 1 tsp salt

Wet Dredge (Vegan Buttermilk)

  • 1 cup unsweetened plant milk
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp hot sauce
  • 3 – 4 Tbsp flour

Instructions
 

Tofu Tenders

  • Cut the block of tofu into 4 filets. Cut each filet in half lengthwise. Carve each filet into a chicken tender type shape. Use the scraps in a Tofu Scramble.
  • Make the marinade by combining all the ingredients in a bowl, then marinate the tenders in it for about 30 minutes or up to overnight.
  • In a pan over medium heat, grill the tenders for about 4 minutes per side. Remove from the heat and let them cool.
  • Prepare the dry and wet dredges by mixing all the ingredients respectively in separate bowls / containers.
  • Fill up a dutch oven or large skillet with a neutral high smoke point oil (such as peanut, canola or vegetable). You just need enough oil to cover the tenders, so about 3 inches worth. Heat to 375 F (I highly recommend using a thermometer).
  • Dredge each tender first in the dry mixture, then wet, and then back into the dry. Shake off the excess each time you dredge it and make sure you thoroughly coat it. If you want to double dredge for a thicker breading, start in the wet, then they dry, and then repeat. You may need to adjust and increase the wet mixture if you go this route!
  • Protip: Fry up a nugget sized piece before you fry the bigger fillets to test out the seasoning of the breading and adjust if needed!
  • Once the tenders are coated and the oil is up to temperature, carefully add them to the pot. Don't overcrowd, I would say do 4 – 5 at a time maximum. The oil temperature will drop but as long as it stays above 350 F you should be fine.
  • Fry them for about 4-5 minutes or until golden brown and beautiful. Let them rest on a wire rack to cool for a couple minutes.

Snack Wrap Assembly

  • Warm up the tortilla either on a stovetop or in a microwave. Add some shredded lettuce, 2 of the tenders, some shredded vegan cheese and then some Vegan Honey Mustard, Ranch or BBQ Sauce. Fold it up and enjoy!

Notes

*I recommend using Super Firm Tofu, the kind that's vacuum packed. If you can only find Extra Firm, you'll need to press it for at least 30 minutes to get rid of the excess water.
Tried this recipe?Let us know how it was!

Similar Posts

4 Comments

  1. Made these fillets tonight. So good. My non vegan 17 year old son said they’re like chicken to him, with a shrug! Hubby and son had them in a wrap and I had mine on a salad. Excellent recipe!

  2. WOW! I used to work at Mcdonalds and would eat these like crazy. I always miss fried chicken /tenders since going vegetarian but this is such a good swap. Thank you 🙏🏼

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating