Minutes Prep time: 40
Minutes Total time: 40
Servings: 5
Difficulty: Intermediate
1 pkg (14.8 oz) Gardein® Ultimate Plant-Based Buffalo Chick’n Wings
1/2 cup sour cream or plant-based alternative
1/2 cup crumbled blue cheese or vegan alternative
2 tablespoons mayonnaise or plant-based alternative
2 tablespoons almond milk
1 tablespoon distilled white vinegar
1 tablespoon finely chopped garlic
1 teaspoon onion powder
1/2 teaspoon dried dill
1/3 cup sliced green onions
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-1/2 cups shredded lettuce
1 cup chopped tomato
1/2 cup thinly sliced celery
1/2 cup grated carrots
5 flour tortillas (12 inch)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 331 mg | 33% |
| Carbohydrate | 78 g | 26% |
| Cholesterol | 10 mg | 3% |
| Total Fat | 26 g | 41% |
| Iron | 7 mg | 37% |
| Calories | 638 kcal | 32% |
| Sodium | 2130 mg | 89% |
| Protein | 24 g | 49% |
| Saturated Fat | 7 g | 37% |
| Sugars | 8 g | 1% |
| Vitamin C | 9 mg | 15% |
Cook chick’n wings according to package directions. Toss with buffalo sauce.
Stir together sour cream, blue cheese crumbles, green onion, mayo, almond milk, garlic, vinegar, onion powder, oregano, dill, salt, and pepper in a medium bowl.
Fold the lettuce, tomato, celery, and carrots into the dressing mixture.
Lay tortillas on a flat surface. Divide chick'n and vegetables evenly onto center of each tortilla. Fold sides in; roll up burrito style. Cut buffalo chick'n wraps in half and serve!
Buffalo Chick’n Wrap
