Barbecue Popcorn Chicken Wraps
For a delicious, healthy, barbecue-inspired meal, look no further. These plant-based barbecue wraps are filled with tender, crispy pieces of popcorn "chicken" made from tofu. This combination of pineapple barbecue sauce, fresh vegetables, and dairy-free ranch dressing is mouthwatering.
Prep: 25 mins
Cook: 40 mins
Yield: 4 wraps
Ingredients
Ingredients
- 1 pound extra firm tofu, drained, pressed for 30 minutes, and broken into 1-inch pieces
- 3 Tbsp almond meal
- 3 Tbsp nutritional yeast, flaked or powdered
- 1 ½ Tbsp granulated garlic
- 1 tsp sea salt, more or less to taste
- Black pepper to taste
- ¾ cup Pineapple Barbecue Sauce
- 4 (10-inch) whole grain wraps
- 1 medium carrot, grated
- 1 cup sliced romaine lettuce
- ⅔ cup plant-based ranch dressing
Instructions
Instructions
- 1. Preheat the oven to 350 degrees F.
- 2. Combine the almond meal, nutritional yeast, garlic, sea salt, and black pepper in a bowl and mix well.
- 3. Add the tofu to the bowl. Gently toss to completely coat the tofu.
- 4. Place the seasoned tofu on a nonstick or parchment-lined baking sheet, and bake for 20 minutes.
- 5. Turn the tofu cubes over and bake for another 20 minutes, or until the tofu is browned.
- 6. Toss the tofu with the barbecue sauce and cook for another 10 minutes.
- 7. Place the wraps on a work surface. Divide the barbecue tofu among each of the wraps and top with grated carrots, romaine lettuce, and Ranch Dressing.
- 8. Fold the ends of the wrap over, toward the center, and roll it up.
Cooking Tips
Cooking Tips
- 1. For a quicker recipe, feel free to use your favorite pre-made BBQ sauce.
You Might Also Like
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits