Vegan ‘Naked’ Taco Bell Chicken-Style Seitan Chalupa Wrap Recipe

One of my followers from New York challenged me to come up with a vegan version of Taco Bell’s Naked Chicken Chalupa. The wrap is breaded and filled with chicken, creamy avocado ranch dressing, lettuce, tomato, and grated cheese.

I headed straight for the kitchen and a few hours later I have passed my mission. I’ve never been to Taco Bell or eaten the Chalupa so I hope this version will meet any new vegans needs. It’s packed full of protein and I used wholemeal breadcrumbs to make it as healthy as possible. I really hope you enjoy making and eating this recipe. I most certainly will be making it again and trying it out on my vegan friends and family.

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Category: Dinner & Mains, Recipes

Servings: 2-3

Vegan ‘Naked’ Taco Bell Chicken-Style Seitan Chalupa Wrap Recipe


    For the chicken style wrap:
  • 130g vital wheat gluten flour
  • 25g chickpea/garbanzo/gram flour
  • 15g nutritional yeast
  • 1 tbsp vegan Worcestershire sauce
  • ¼ cup soy sauce
  • 1 cup hot water
  • Vegetable stock (to simmer the wrap in)
  • ½ tsp mixed herbs
  • ¼ tsp turmeric
  • Season with sea salt and black pepper
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • A pinch of ginger powder
  • Breadcrumbs (I blitzed to slices of wholemeal bread in a blender to make crumbs)
    For the ranch dressing:
  • ½ an avocado
  • 4 tablespoons vegan mayo
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Season with sea salt and black pepper
  • fresh/dried parsley
  • 2-3 tablespoon almond milk (blended in a food processor)


  1. In a large mixing bowl add the vital wheat gluten, chickpea flour, yeast, onion, garlic, turmeric, salt, pepper, paprika, and ginger and whisk/mix together.
  2. Add the water, soy sauce, Worcestershire sauce and mix thoroughly.
  3. Use your hands and kneed on a floured surface for 2-3 minutes.
  4. Cut into 3 portions and roll out into a circle 7"/8" diameter.
  5. Triple wrap in cling film and place in simmering stock for half an hour, turning once.
  6. Carefully remove from heat and unwrap the seitan.
  7. Allow to cool for 5 minutes then coat in plant milk and cover in breadcrumbs.
  8. Fry on a medium to high heat for a total of 8 minutes turning every couple of minutes.
  9. Place a napkin on a plate then lay the wrap on top.
  10. Add the ranch dressing, salad and cheese then wrap the napkin around to hold it together.
  11. Enjoy!!

This recipe was republished with permission from Aaron Calder Vegan.

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Vegan ‘Naked’ Taco Bell Chicken-Style Seitan Chalupa Wrap Recipe
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