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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein11% · 31g
Carbs38% · 103g
Fat51% · 62g
10g
Fiber
1330mg
Sodium
2.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
18th pctl
More protein than 18% of 1,474 meals
Protein density
2.8g /100cal
Leaner than 6% of meals
vs Veggie average
39% heavier
This1110
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Flour Tortillas
Sour Cream
Baby Lettuce
Potatoes
Frank's Hot Sauce
Tofu
Buttermilk Ranch Dressing
Flour
Sugar
Cooking Oil
Cooking Oil
Butter
Black Pepper
Salt
Olive Oil
How to make it
1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and discard root end from lettuce; thinly slice leaves crosswise into strips.Cut 3 TBSP butter (6 TBSP for 4 servings) into small cubes.
2
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until browned and cooked through, 20-25 minutes.Meanwhile, in a medium microwave-safe bowl, combine hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt.Microwave for 1 minute, then immediately stir in cubed butter until melted. Set aside.
3
Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl (you'll use it in the next step).On a large plate, combine remaining flour, ½ tsp salt (1 tsp for 4), and pepper.Place sour cream in a second medium bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with a pinch of salt and pepper.
4
Pat chicken* dry with paper towels. Cut each cutlet lengthwise into three pieces. Season all over with salt, pepper, and reserved flour.Add chicken to bowl with sour cream mixture; turn to coat. Working one piece at a time, remove chicken (shaking off any excess liquid) and press into seasoned flour until fully coated.
5
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add chicken (shaking off any excess flour) in a single layer, making sure not to overcrowd the pan. (For 4 servings, you may need to work in batches.) Cook until browned and cooked through, 2-4 minutes per side. Transfer to a paper-towel-lined plate.While chicken cooks, in a large bowl, combine lettuce with as much dressing as you like; toss to coat. Taste and season with salt and pepper.
6
Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.Lay tortillas flat on a clean work surface. Place as much salad as you like on the bottom third of each tortilla (save remaining salad for serving). Top with chicken; drizzle with as much spicy sauce as you like.Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
7
Halve wraps crosswise on a diagonal.Divide wraps, roasted potatoes, and remaining salad between plates. Serve with any remaining dressing and any remaining spicy sauce on the side for dipping.Divide wraps, roasted potatoes, and remaining salad between plates. Serve with any remaining dressing and any remaining spicy sauce on the side for dipping.
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and discard root end from lettuce; thinly slice leaves crosswise into strips.Cut 3 TBSP butter (6 TBSP for 4 servings) into small cubes.
2
Step 2
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until browned and cooked through, 20-25 minutes.Meanwhile, in a medium microwave-safe bowl, combine hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt.Microwave for 1 minute, then immediately stir in cubed butter until melted. Set aside.
3
Step 3
Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl (you'll use it in the next step).On a large plate, combine remaining flour, ½ tsp salt (1 tsp for 4), and pepper.Place sour cream in a second medium bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with a pinch of salt and pepper.
4
Step 4
Pat chicken* dry with paper towels. Cut each cutlet lengthwise into three pieces. Season all over with salt, pepper, and reserved flour.Add chicken to bowl with sour cream mixture; turn to coat. Working one piece at a time, remove chicken (shaking off any excess liquid) and press into seasoned flour until fully coated.
5
Step 5
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add chicken (shaking off any excess flour) in a single layer, making sure not to overcrowd the pan. (For 4 servings, you may need to work in batches.) Cook until browned and cooked through, 2-4 minutes per side. Transfer to a paper-towel-lined plate.While chicken cooks, in a large bowl, combine lettuce with as much dressing as you like; toss to coat. Taste and season with salt and pepper.
6
Step 6
Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.Lay tortillas flat on a clean work surface. Place as much salad as you like on the bottom third of each tortilla (save remaining salad for serving). Top with chicken; drizzle with as much spicy sauce as you like.Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
7
Step 7
Halve wraps crosswise on a diagonal.Divide wraps, roasted potatoes, and remaining salad between plates. Serve with any remaining dressing and any remaining spicy sauce on the side for dipping.Divide wraps, roasted potatoes, and remaining salad between plates. Serve with any remaining dressing and any remaining spicy sauce on the side for dipping.
With 90+ recipes each week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans, HelloFresh is the most widely used meal kit in the US.
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Among the prepared dishes in 's lineup, Spicy Buffalo Fried Tofu Wraps is one of the more straightforward options to prepare. It comes in at 1110 calories per serving, with 31g protein, enough to cover roughly 56 percent of a 2,000 calorie day.
A wrap is a meal made by rolling a soft flatbread around a filling. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1110Calories
31gProtein
103gCarbs
62gFat
10gFiber
1330mgSodium
Daily calorie contribution56% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Spicy Buffalo Fried Tofu Wraps?
Spicy Buffalo Fried Tofu Wraps contains 1110 calories and 31 g of protein per serving.
Which meal service offers Spicy Buffalo Fried Tofu Wraps?
Spicy Buffalo Fried Tofu Wraps is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Flour Tortillas
Sour Cream
Baby Lettuce
Potatoes
Frank's Hot Sauce
Tofu
Buttermilk Ranch Dressing
Flour
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