Buffalo Chick’n Wrap
Yield: 2 servings
Ingredients
Measure | |
---|---|
Lightlife® Plant-Based Chick’n Nuggets | 8 each |
Butter, vegan | 2 oz. |
Buffalo-style wing sauce | 2 oz. |
Tortilla, 10” | 2 each |
Green leaf lettuce | 4 leaves |
Bleu cheese or ranch dressing, prepared | 3 oz. |
Method
- In a deep fryer set to 375°F, fry Plant-Based Chick’n Nuggets for 3-4 minutes or until golden brown and the internal temperature has reached 165°F. Remove from fryer; set aside.
- In a pan over medium heat, add butter and Buffalo-style wing sauce. Stir until butter is melted and a homogenous sauce has formed. Add nuggets to the pan; toss to coat.
- Warm tortilla for 15-20 seconds for improved pliability. Place lettuce in the middle of the tortilla, top with sauced nuggets and drizzle with dressing. Roll like a burrito; cut on a bias for serving.