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.