Yes, these are simple. No, I didn’t stretch my culinary mind too much and that’s all right. Sometimes you just need a veganized classic. Plus, I think it’s important to have recipes for those who are transitioning to a vegan diet where kale and quinoa might still be a little daunting. For the really adventurous, add a couple of thin slices of avocado . . . delicious!
INGREDIENTS:
3 bags Boca Chik’n Veggie Nuggets
3-4 C romaine, chopped
12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
1 avocado, peeled, pitted, and sliced thin (optional)
6 flour tortilla wraps
DIRECTIONS:
Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.
In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don’t be afraid; pour it on! To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!
- 3 bags Boca Chik'n Veggie Nuggets
- 3-4 C romaine, chopped
- 12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
- Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
- 1 avocado, peeled, pitted, and sliced thin (optional)
- 6 flour tortilla wraps
- Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.
- In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don't be afraid; pour it on!
- To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!
