Step 1: Rehydrate the Soy Curls. Place the dry soy curls in a heatproof bowl. Pour the hot vegetable broth over them and let them soak for 10-15 minutes, or until fully softened. Drain well, pressing out as much excess liquid as possible. This step is crucial for crispy Soy Curl Buffalo Sriracha Wraps.
Step 2: Prepare the Buffalo Sriracha Sauce. In a medium bowl, whisk together the buffalo sauce, sriracha, apple cider vinegar, garlic powder, and smoked paprika. Set aside.
Step 3: Cook the Soy Curls. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the drained soy curls and spread them in an even layer. Cook for 8-10 minutes, stirring occasionally, until they are golden brown and slightly crispy. Add the remaining 1 tablespoon of olive oil if needed to help with crisping. Achieving crispy Soy Curl Buffalo Sriracha Wraps is key to their deliciousness.
Step 4: Coat with Sauce. Pour the prepared Buffalo Sriracha sauce over the crispy soy curls in the skillet. Stir well to ensure all the Soy Curl Buffalo Sriracha Wraps pieces are evenly coated. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and adhere to the curls.
Step 5: Assemble the Wraps. Lay out each large flour tortilla. Spread a generous amount of vegan ranch dressing down the center of each tortilla. Top with shredded lettuce, shredded carrots, and diced celery. Pile a generous portion of the saucy Soy Curl Buffalo Sriracha mixture over the vegetables.
Step 6: Roll and Serve. Carefully fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice the Soy Curl Buffalo Sriracha Wraps in half if desired and serve immediately. Garnish with fresh cilantro or green onions and optional blue cheese crumbles if using. Enjoy your delicious and spicy Soy Curl Buffalo Sriracha Wraps!