BBQ Crunch Wrap with Soy Curls

Course: Main Course

Cuisine: American

Keyword: BBQ Crunch Wrap, Soy Curls

Prep Time: 10

Cook Time: 5

soaking time: 20

Total Time: 15

Servings:

Calories: 476kcal

Author: Cindy Rainey

Make this BBQ Crunch Wrap with Soy Curls. This recipe is vegan, healthy, and easy to put together. Use Butler Soy Curls which are made from the whole non-GMO soybean.

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Ingredients

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"

Instructions

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.

Notes

The red wine vinegar coleslaw contains peanuts. Make sure you disclose this to anyone you serve.

Nutrition