Reader request: "Vegan buffalo chicken wraps, reinvented!" —Ashton Madsen, Carbondale, Illinois
In a medium saucepan, simmer the soy curls and stock over low heat until the soy curls are tender and all the stock is absorbed, 7 to 9 minutes.
Halve the avocado and remove the pit. Scoop the flesh into a food processor. Puree with the vegan mayo, herbs, lemon juice, and nondairy milk. Season the dressing with celery salt.
In a large skillet, heat the oil, two turns of the pan. Add the soy curls and cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Transfer to a platter. Add the vegan butter to the skillet. When it melts, add the celery and garlic; season with salt and pepper. Stir until the celery is very soft and begins to brown, about 2 minutes. Stir in the hot sauce, vinegar, and Worcestershire. Add the soy curls and stir until coated and heated through, about 3 minutes; season.
Transfer the soy curls to a platter. Serve with the lettuce leaves for wrapping and the dressing, jalapeños, radishes, and scallions (if using) for topping.
Rach's Tip: The avo-ranch dressing is made from vegan mayo and avocado. Yum!