Vegan Buffalo Tempeh Wrap

Buffalo Tempeh Wrap

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Total Time: 20 minutes
  • Yield: 1 wrap 1x
  • Category: Main Dish, Lunch, Sandwich
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This buffalo tempeh wrap with homemade ranch is a super simple lunch option that packs a lot of flavor and plant-based protein.


For the Tempeh:

  • 1/3 package tempeh (~3 oz)
  • 1/2 tablespoon olive oil (or other cooking oil)
  • 34 tablespoons buffalo sauce (I used Frank’s brand)

For the Wrap:

  • 1 spinach wrap (sub any wrap you prefer)
  • 23 tablespoons vegan ranch dressing
  • Pickled red onion, shredded carrot, lettuce


  1. Cut tempeh into 1/2 inch cubes and then halve into triangle shaped pieces. 
  2. Add oil to a nonstick skillet over medium-high heat. Cook tempeh until golden brown, about 2-3 minutes on each side. 
  3. Turn off the heat and toss the tempeh in buffalo sauce. 
  4. To assemble the wraps, add tempeh, veggies, and drizzle with ranch dressing and serve!


Buffalo sauce can be high in sodium so you may want to make your own with a low sodium hot sauce and unsalted vegan butter if watching your sodium intake. (Add 1/2 cup butter to 2/3 cup hot sauce and melt over low heat in a saucepan.)


  • Serving Size: 1 wrap
  • Calories: 395 kcal
  • Sugar: 3.5 g
  • Sodium: 945 mg
  • Fat: 30 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 25.5 g
  • Trans Fat: 0 mg
  • Carbohydrates: 18 g
  • Fiber: 9.5 g
  • Protein: 18 g
  • Cholesterol: 0 mg