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Vegetarian and Vegan Recipes

Vegan Buffalo Wing Tortilla Taco Bowl

Looking for a fun way to serve our Vegan Buffalo Wings? Well, then try this genius hack that turns a tortilla wrap into an edible bowl. Fill it with crunchy salad, tasty avocado and top with delicious takeaway-inspired Quorn Vegan Buffalo Wings and a cool and creamy ranch dressing. This vegan taco bowl will have your guests reaching for more!

Recipe by The Flexitarian

Serves 2

30 mins

Easy

575 cals
(Per serving)

44 g fat

Vegan

Made with Quorn Buffalo Wings

No soy
High in protein
High in fibre
Low in fat

Ingredients

  • 250 g pack of Quorn Buffalo Wings
  • For the bowls
  • 2 large tortilla wraps
  • Vegetable oil spray
  • For the ranch dressing
  • 225g vegan mayonnaise
  • 1 garlic clove, grated
  • 1 tsp onion granules
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 3 tbsp dairy-free milk
  • 1/2 lemon juice (to taste)
  • For the salad
  • 1/2 romaine lettuce
  • 100g cherry tomatoes
  • 1/2 large red pepper
  • 1/2 small red onion
  • 125g cucumber
  • 3 tbsp corn
  • 4 tbsp black beans
  • 1/2 avocado
  • Fresh coriander (to garnish)

Method

  1. Preheat the oven to 220°C/ Fan 200°C / Gas 7.
  2. Spray an oven-safe bowl and the both sides of the tortilla wraps with vegetable oil. Place the wrap in the bowl and tuck it in nicely to mimic the bowl's shape. If you have two bowls, then repeat with the second wrap.
  3. Scatter the Quorn Buffalo Wings on an oven tray, following the box instructions. Bake the tortilla bowls and Quorn Buffalo Wings at the same time. The tortilla bowls will take around 15mins (do check from time to time so they do not burn) and the Quorn Buffalo Wings will take 16-18 mins. (If you only have one pudding bowl, bake one tortilla bowl first for around 15 mins, then bake the second one with the Quorn Buffalo Wings).
  4. In the meantime make the ranch dressing by mixing together vegan mayo, grated garlic, onion granules, chopped dill, chopped parsley and chopped chives. Add some dairy-free milk until you have your desired consistency. Season to taste with lemon juice and pepper.
  5. To make the salad, chop your fresh vegetables and mix together with the corn and black beans.
  6. To serve, fill each cooled tortilla bowl with the mixed salad. Add 4 Quorn Buffalo Wings on top of each bowl. Garnish with some fresh coriander, sliced avocado and a generous drizzle of ranch dressing.

Recipe by The Flexitarian

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