Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible.*

Combine the non-dairy milk, flour and buffalo sauce in a bowl. Whisk to combine. Add the drained soy curls and toss to combine. Place in the freezer for 30 minutes.**

Meanwhile, combine the pretzels and dry seasonings in a shallow bowl.

To make the buffalo sriracha sauce, melt the vegan butter in a sauce pan over medium heat. Add the rest of the ingredients and whisk until combined and bubbly. Remove from the heat and set aside.

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Remove the soy curls from the freezer. Spoon out 2-3 tablespoons of soy curls and press together in your hands and place in the pretzel breading.*** Use your hands to really press the breading into the wings. Transfer the completed wings to the baking sheet and repeat with the rest of the ingredients. Spray with oil. Bake for 15 minutes, flip and cook for another 5-10 minutes. Remove from the oven and spoon over the buffalo sriracha sauce.

Add all of the caesar dressing ingredients to a food processor and blend until smooth. Taste and adjust seasonings as needed. Add the romaine and celery to a large bowl. Pour over about ½ of the caesar dressing and toss to coat.

To assemble, add romaine, tomato slices, avocado and chicken wings to the center of each wrap. Fold up, cut in half and serve with the leftover sauces on the side.