Yields: 4 wraps
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

For the Buffalo Better Patty

• 4 Better Patty Chicken fillets (frozen)
• 1/4 cup plant-based Buffalo sauce (such as Frank’s or Texas Pete’s style)
• 1 Tbsp plant-based butter or oil (optional, to thin sauce)

For the Slaw/Filling

• 4 large flour tortillas (burrito size recommended)
• 1 cup shredded green cabbage (or pre-made slaw mix)
• 1/2 cup chopped celery (for crunch)
• 1/4 cup plant-based ranch dressing or blue cheese dressing

Optional Toppings

• Shredded plant-based cheddar cheese
• Sliced green onions

Instructions

Heat the Better Patty

Heat: Cook the four frozen Better Patties in your air fryer or oven until hot and crispy (about 8–10 minutes at 400°F/200°C).

Coat in Buffalo Sauce

1. Prepare Sauce: While the patties are heating, warm the Buffalo sauce and optional butter/oil in a small saucepan over low heat, or in a microwave-safe bowl, until warm and liquid.
2. Dice and Toss: Once the patties are hot and crispy, let them cool slightly, then dice them into bite-sized cubes.
3. Transfer the diced patties to a bowl and pour the warm Buffalo sauce over them. Toss gently until the Better Patty cubes are completely coated in the spicy sauce.

Prepare the Slaw

1. In a medium bowl, combine the shredded cabbage and chopped celery.
2. Add the plant-based ranch or blue cheese dressing and toss gently to coat the vegetables.

Assemble and Roll the Wraps

1. Lay out: Lay one large tortilla flat on a clean surface.
2. Layer: Place a line of the creamy slaw mixture down the center of the tortilla.
3. Top: Spoon a generous amount of the warm, saucy Buffalo Better Patty cubes over the slaw. Add any optional shredded cheese or green onions.
4. Roll: Fold in the sides of the tortilla first, then fold the bottom edge up and over the filling. Roll tightly toward the top edge.

Serve

Slice the wraps in half diagonally and serve immediately alongside carrots and celery sticks for dipping!