Yield: 2 servings
|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.|
- 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.