It’s picnic season, and these wraps are perfect for it… Or a packed lunch, whichever.
Crispy crunch from the tenders, spicy burst of flavor from the Pico, creamy slices of avocado that help balance the spiciness, and last but not least some fresh leafy greens go into this wrap to make it a delectable and satisfying lunch item.
This recipe is also non-vegan taste approved, courtesy of my husband being a good sport and acting as my taste tester. 😉
These Spicy Chick’n Wraps are:
9 oz (8-10 pc) Package Meat-free Crispy Tenders (I use Gardein)
4 Tbsp Buffalo wing sauce *ensure vegan friendly*
8 Tbsp Colorfully Delicious Pico (Or store bought Pico De Gallo)
1 Avocado, sliced
2 Wrap sized Tortillas
Heat crispy tenders according to package directions *oven cooked method preferred*. Toss heated tenders in buffalo wing sauce.
On top of warmed tortillas, line the sauced tenders, 4 Tbsp Pico on each wrap, divide your avocado slices between each, and a hand full of arugula. Roll it up.
Makes: 2 Wraps