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Boneless Buffalo "Chicken" Wraps

What you need: 

6 soy chicken nuggets, quartered
1 bag lettuce mix
2 roma tomatoes, diced
1 small red onion, diced
6 oz can of corn or Mexican (corn w/ red and green bell peppers)
1 raw jalapeno, diced
salt and pepper to taste
spicy wing sauce (I like Frank's Red Hot)
4 large tortillas (I prefer the sun dried tomato and basil, but any king will do)
1/2 cup soy milk
1/2 cup vegan mayonnaise
1-3 pressed garlic cloves depending on taste
1 tablespoon dried rosemary
1 tablespoon dried parsley

What you do: 

Bake the nuggets according to box directions. Blend the soy milk, "mayonnaise", garlic, rosemary, and parsley in a food processor. Set aside. In a large bowl, mix the lettuce mix, tomato, red onion, jalapeno, and corn. Pour the ranch over the salad mixture and coat well. Meanwhile, remove the nuggets from the oven, quarter them, and coat thoroughly with wing sauce. Add to the salad mixture. Finally, spoon the mixture into the center of the tortillas and fold into "wraps". Cut them diagonally for less mess. Enjoy!

Preparation Time: 
30 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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