Vegan “KFC Twister” wrap

My favorite wrap, a “KFC twister” lookalike! With DIY pepper mayo

Vegan KFC Twister wrap

  • Servings: 4 small wraps
  • Difficulty: medium
  • Print

Vegan and Gluten-free version of one of my favorite fast food wraps! This comes with crispy vegan fried chick'n strips made from tvp, lettuce, tomato and pepper mayo.

Chick'n pieces

  • 1/2 cup textured vegetable protein (tvp)
  • 200ml vegan chicken stock
  • 2 cloves garlic, grated
  • 1 cm piece ginger, grated
  • 1/4 tsp salt
  • pepper, to taste
  • a sprinkle of herbs (I used oregano)
  • 1/4 cup chickpea flour or besan
  • 1/4 cup gluten free flour
  • 1/4 cup corn flour
  • 1/3 cup gluten free bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp Salt / pepper or to taste
  • Vegetable oil, to fry

Pepper soy mayo

  • 1/4 cup soy milk
  • 1 cup vegetable oil
  • Black pepper and salt
  • Pepper 3/4 tsp or more, to taste.
  • You will need a stick blender


  • 4 gluten free wraps
  • 2 tomatoes, cubed
  • 1 and 1/2 cups lettuce, shredded


  1. 1. In a bowl, add the chicken stock to the tvp and leave to rest for 15-20 minutes. It will absorb stock.
  2. After the rest time, drain and keep excess liquid from the tvp. I place the tvp in a sieve over a bowl and press lightly. Return the tvp to the bowl, add garlic, ginger, salt / pepper and herbs. Mix well. Add the chickpea flour and mix. It should become sticky.
  3. Prepare your 3 bowls to crumb the pieces.
  4. In the first bowl, place the corn flour. In the second bowl, mix the stock you obtained after pressing the tvp with the gluten free flour. Make sure there are no lumps. It should have a pancake batter texture. You may need to add a teaspoon of water. In the third bowl, mix the bread crumbs with the garlic powder, salt and pepper and any other seasoning of your choice.
  5. Time to prepare the crumbed chick’n pieces. With a teaspoon, take some tvp mixture and shape a small piece between your hands by pressing lightly. Be gentle, it will be delicate and a little wet, but it should hold together. Prepare all the pieces and place on a plate
  6. Heat up your frying oil. We will now crumb the pieces and dunk them in.

    Take each piece, and gently cover in corn flour. ( I place the piece in the bowl and lightly shake it to cover it with flour.) Then, gently dip into the batter, then place in the bread crumbs bowl. I place the piece and gently shake the bowl to crumb.

    Repeat with all remaining pieces.

    (For super crispy pieces you can use corn flakes crumbs. You can also double dip in batter. To do this, repeat the steps of covering in corn flour and batter twice, before crumbing.) Place the chick’n pieces in the hot oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess.

  7. Assemble the wraps. Prepare/warm up wraps as per packet instructions. Add the pepper mayo (recipe below), the lettuce, tomato and chick’n pieces. Top with a bit more mayo on the chick’n pieces
  8. Enjoy! 🙂

Pepper Mayo

  1. In a small bowl or a large glass, place the soy milk. Start mixing with the stick blender and slowly add the oil. Keep mixing and adding oil, the mixture will slowly thicken to mayo consistency. Congrats! You just made vegan mayo and now only have to season.
  2. Add salt to taste, and black pepper. The mayo should have lots of little black dots from the pepper before it will taste of pepper.
  3. Voila!


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