"Vegan Buffalo Chicken Wraps, Reinvented" – Rachael Ray

Ingredients

• 1 package (8 oz.) soy curls (I like Butler >)
• 1 to 2 cups vegetable stock or no-chicken chicken broth substitute
• 1 small Hass avocado
• ⅔ to 3/4 cup vegan mayo (such as Fabanaise)
• ½ cup (total) finely chopped fresh dill, flat-leaf parsley, and chives
• 1 lemon, juiced (1/4 cup), or 1 lime, juiced (2 tbsp.)
• 2 tbsp. nondairy milk
• Celery salt
• 2 tbsp. neutral-flavored oil (such as safflower)
• ¼ cup vegan butter or coconut oil
• 1 stalk celery with leafy top, finely chopped
• 5 cloves garlic—4 chopped, 1 pasted or finely grated
• Salt and pepper
• ½ cup Frank’s RedHot or other cayenne sauce
• 2 tbsp. apple cider vinegar
• 2 tsp. vegan Worcestershire sauce
• 2 hearts romaine or 4 heads Little Gem lettuce, leaves separated, for wrapping
• Pickled mild or hot jalapeño peppers, radishes cut into matchsticks, and sliced scallions (optional), for topping