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Enjoy this BBQ Crunch Wrap with Soy Curls! This recipe is packed with protein and all the spicy, goodness of a BBQ sandwich but without the meat, or unwanted animal fat. It is crunchy, flavorful, and so easy to make!
What You Will Need to Make a Tasty BQQ Crunch Wrap with Soy Curls:
- soy curls (affiliate link)
- your favorite BBQ sauce – for a truly whole food plant-based BBQ Sauce, try my Healthy Homemade BBQ Sauce.
- 14 ounces coleslaw. This ends up being 6 cups if you shred your own cabbage. I use a 3 color mix.
- red wine vinegar salad dressing
- vegan mayonnaise
- salted roasted peanuts
- large wrap-sized tortilla
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What are soy curls and how do you cook with them?
Have you ever heard of soy curls? If you haven’t, you aren’t alone. I had never heard of soy curls before about a month ago when I saw an Instagram post from Shane & Simple. He makes good food and so I thought, why not?
If you’ve followed Veggie Fun Kitchen for any amount of time, you know I’m not about the fake meats. Just give me some vegetables, beans, and grains, and I can make a meal! (Check out my totally awesome plant-based Easy Hearty Vegan Spaghetti to see what I mean!) I do know that some vegans who miss the familiar flavors and textures do enjoy (fake) vegan meat sometimes.
The problem with many vegan fake meats is that they often loaded with oil and various other unheard of ingredients. Soy curls are simply soy. Really.
Soy Curls are made from the whole soybean. You need to rehydrate before using. Soy curls take on the taste of whatever sauce or seasoning you are using and have a chewy texture similar to meat. If this similar texture bothers you, soy curls may not be for you. I have family members who love and crave my dishes made with soy curls, and others who are not as fond of them. For another family favorite recipe that uses soy curls, try my Hawaiian BBQ Soy Curls Over Rice. Read on to learn about some tips and trick to make a tasty BBQ crunch wrap.
Tips and Tricks for Making a Perfect BBQ Crunch Wrap with Soy Curls:
*First things first* The coleslaw portion of this recipe contains peanuts. You must disclose this to anyone you serve this crunch wrap. Obviously, if you know someone has an allergy – leave the peanuts out. Sub in diced celery instead to get that good crunch.
The Soy Curls
- As far as I know, Butler Soy Curls are the only soy curl product on the market. If there are others, be aware that I have tried and can vouch for only this brand. You can buy them directly from their website or from Amazon (affiliate link)
- The directions on the package say to soak the soy curls for 8-10 minutes. I actually like to soak a little longer for a less chewy texture – up to 20 minutes.
- After soaking the soy curls, add to a saute or saucepan, pour on the BBQ sauce, and heat through. I try to find a BBQ sauce without high fructose corn syrup. For a truly plant-based BBQ sauce, try my Healthy Homemade BBQ Sauce. I use Medjool dates for the sweetener.
- This recipe makes four crunch wraps. To make it easy when I am putting the wraps together, I portion the saucy soy curls into four while still in the pan.
The Coleslaw Dressing:
- While the soy curls are soaking, you can make the coleslaw mixture. If you have a preferred slaw, you can use it. I really like my Red Wine Vinegar Coleslaw with Peanuts. It goes perfectly with the BBQ flavor. For this recipe, I use a half portion of my original, and have given directions in this recipe post.
- Isn’t the 3-color coleslaw fun? Use what you want, but I really love the variety of color and texture with this one.
- The coleslaw recipe uses a small amount of vegan mayo. I like either Veganaise or Best Foods Vegan Mayo.
- Use your favorite red wine vinegar salad dressing. I use the Wishbone Red Wine Vinegar salad dressing because it has just the right seasonings and flavor.
- For the best flavor, I use salted roasted peanuts in my recipe. If you are watching your sodium intake, go for unsalted. Unsalted peanuts will still add that nutty flavor and crunch. Your BBQ crunch wrap just won’t be as salty- but then, you will probably be okay with that:)
Putting it Together:
- If you’ve never rolled a burrito or wrap before, watch this Youtube video from Thrillist.
- Start with a very large wrap-sized tortilla. Read the ingredients to make sure it meets with your eating ethics. I found an awesome sun-dried tomato wrap.
Put the ingredients down the middle, but slightly off center.
- Leave a little space on the top and bottom too.
- Now fold in the sides, followed by the bottom portion.
Finally, roll it up.
- If you are only making one or two crunch wraps today, you can save the rest for later. Wait until just before you eat to put the remaining crunch wraps together. Store the soy curls and coleslaw separately. Then reheat the soy curls just before making your next wrap.
Looking for another family favorite recipe? Try my Sweet Potato Black Bean Burgers – no “fake” meat in this recipe. Just black bean goodness. Yum!
What I Used to Make this BBQ Crunch Wrap with Soy Curls:
And Now for the BBQ Crunch Wrap with Soy Curls Recipe:
Thank you for reading through this post. I really hope you and your family enjoy these tasty BBQ crunch wraps as much as mine did. If you did, please leave me a comment and 5 stars would be super awesome! Thanks, Cindy
BBQ Crunch Wrap with Soy Curls
- 2 cups soy curls
- 1 cup BBQ sauce
- 14 ounces coleslaw mix 6 cups
- 1/2 cup red wine vinegar salad dressing
- 1 1/2 Tablespoons vegan mayonnaise
- 1/3 cup dry roasted salted peanuts
- pepper to taste
- 4 large tortillas wrap-sized, 10"
- Soad the soy curls in water for about 20 minutes. Drain.
- Put the soaked and drained soy curls in a saucepan along with the BBQ sauce. Cook until heated through, about 5 minutes.
- While the soy curls are soaking and cooking, make the red wine vinegar coleslaw.
- Add the coleslaw/shredded cabbage, red wine vinegar dressing, vegan mayo, and peanuts to a medium sized mixing bowl and combine all ingredients.
- Add in a little pepper to taste.
- After the soy curls with BBQ sauce have heated through, portion the soy curls into four sections and make the wraps, one wrap at a time.
- Put 1/4 of the soy curls down the middle (but slightly off-center) of the open wrap. Leave a little space on top and on the bottom.
- Fold in the sides and then the bottom. Continue rolling and tucking.
- If you are only making one wrap today, save the other ingredients for later and make your next wrap just before eating. Save the soy curls and red wine vinegar coleslaw in separate contains in the refrigerator. Heat the soy curls just before putting your wrap together.