1 Tbsp. nutritional yeast (available at health food stores)
1/4 tsp. black pepper
1/4 tsp. paprika
1 pkg. Gardein sweet and tangy barbecue wings (or another vegan barbecue wing brand)
1 Tbsp. vegetable oil
1 medium onion, sliced
4 tortillas (whole wheat or spinach)
Cook the pasta according to package instructions, and preheat oven to 350 degrees.
In a small pot, melt the butter, add the pepper and nutritional yeast. Stir in the soy milk, and then add the vegan cheese, stirring it over medium heat for a few minutes.
Stir in the cooked pasta, turn off the stove, and mix together. Transfer the mix to a casserole dish and bake for 15 minutes uncovered, or until the top starts to brown.
While the pasta is cooking, place your wings and onions into an oiled pan, and heat them up for 4-6 minutes, or until both start to get crispy. Then, for the last 30 seconds, add in the barbecue sauce, and stir.
Zap the wraps in the microwave for 30 seconds to soften them and then load in all of your fillings.