Lightlife® Plant-Based Chick’n Filet 1 each
Brioche-style bun, toasted 1 each
Plant-based mayonnaise, prepared 1 Tbsp.
Leaf lettuce, washed 1-2 leaves
Roma tomato, sliced 1-2 slices
Dill pickles, sliced 3 slices
Pickled red onions, prepared 2 Tbsp.


  1. Set deep fryer to 350ºF (177ºC). Cook Chick’n Filet from frozen for 6 minutes or until golden brown and internal temperature has reached 165ºF (74ºC).
  2. To assemble sandwich, top the heel of the toasted bun with lettuce, tomato, fried Chick’n Filet, pickles and pickled red onions.
  3. Spread plant-based mayo on the crown of the toasted bun and top the sandwich.
  4. Serve immediately.