"Vegan Buffalo Chicken Wraps, Reinvented"

rachaelray.com

alenalen

1 package (8 oz.) soy curls (I like

subheading: Butler:

1 to 2 cups vegetable stock or no-chicken chicken broth substitute

1 small Hass avocado

⅔ to ¾ cup vegan mayo (such as Fabanaise)

½ cup (total) finely chopped fresh dill, flat-leaf parsley, and chives

1 lemon, juiced (¼ cup), or 1 lime, juiced (2 tbsp.)

2 tbsp. nondairy milk

Celery salt

2 tbsp. neutral-flavored oil (such as safflower)

¼ cup vegan butter or coconut oil

1 stalk celery with leafy top, finely chopped

5 cloves garlic-4 chopped, 1 pasted or finely grated

Salt and pepper

½ cup Frank’s RedHot or other cayenne sauce

2 tbsp. apple cider vinegar

2 tsp. vegan Worcestershire sauce

2 hearts romaine or 4 heads Little Gem lettuce, leaves separated, for wrapping

Pickled mild or hot jalapeño peppers, radishes cut into matchsticks, and sliced scallions (optional), for topping

Directions at rachaelray.com

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