McDonald’s Snack Wrap Recipe (Vegetarian Dupe)

Okay, do you remember those legendary McDonald’s Snack Wraps that just… disappeared one day? Because same. I genuinely think about them at least once a month. So naturally, I had to recreate a meatless version that actually hits all the same notes: crispy “chicken,” tangy ranch, gooey cheese, and a soft flour tortilla. But instead of chicken, we’re going full mushroom magic. Specifically, fried oyster mushrooms, because they do an uncanny job mimicking crispy chicken when battered right. It’s the same technique I use for my infamous oyster mushroom fried chicken recipe and my vegetarian lemon pepper wings!

If you’ve been craving a McDonald’s Snack Wrap copycat recipe that’s vegetarian (and honestly better), you’re in the right place. Let’s do this.

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Key Ingredients:

Here’s what makes my meatless take on the iconic McDonald’s Snack Wrap recipe work like a charm:

Sriracha ranch: Optional, but so good. It adds that tangy-spicy fast food sauce energy with zero effort (I just mix bottled ranch with a squirt of Sriracha).

Oyster mushrooms: These are the MVP. Their texture is meaty, pull-apart perfect, and they get ultra crispy when battered and fried. They’re the best plant-based dupe for chicken in this scenario.

Flour + Panko breadcrumbs: The base of our dry dredge. Panko adds extra crunch, while flour gives structure.

Old Bay seasoning + smoked paprika: This combo gives the batter that bold, savory, spiced flavor you remember from fast food fried chicken. Old Bay does the heavy lifting here with its salty, herby warmth.

Wet batter (flour + water): Simple, but effective. This gives the mushrooms a sticky coat so the dry dredge clings like a dream.

Tortillas: Go for soft taco-sized flour tortillas—closest to the original snack wrap.

Lettuce + cheese blend: Classic toppings. I use a mix of shredded cheddar and Monterey Jack for that nostalgic gooey factor.

My Battering Technique (The Mushroom Chicken Dupe)

This is where the magic happens. The key is in how you treat those mushrooms.

I break the oyster mushrooms into bite-sized clusters—think small chicken tender size. Then, I coat them in a quick wet batter (just flour + water), shake off the excess, and press them into the seasoned dry batter like I mean it. I’m not just coating—I’m squishing the dry mix into the mushrooms to create jagged edges and chunky bits. That’s what gives them their crispy, craggly, golden finish.

Trust me, pressing and shaping is the difference between just-fried and “wait… is this actually chicken?”

My Expert Tips & Tricks

• Use one hand for wet, one for dry: This keeps your battering station less chaotic and prevents clumpy breading fingers (you know the ones).
• Don’t skip the seasoning in both batters: It might feel repetitive, but seasoning the wet and dry mix separately ensures layers of flavor. Fast food-style flavor hits from the outside in.
• Warm your tortillas before assembly: A quick 10-second microwave zap or toast on a pan makes a world of difference in texture and flexibility when folding the wraps.
• Double-fry for extra crunch: If you want them even crispier, you can fry the mushrooms once, let them rest, and give them a second quick fry just before assembling.
• Try assembling in advance, then crisping the outside: For a more “fast food” vibe, wrap the whole thing in foil and give it a quick pan-sear to crisp up the outside, like a grilled burrito.

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