Ingredients
5-8 large pieces iceberg lettuce
4 slices dairy-free cheese
1 tablespoon honey mustard
8 Ian’s Chicken Nuggets, sliced into 3 layers
4 pieces cooked nitrate-free bacon
½ avocado, sliced
3 slices of tomato
Optional Extras: Red onion, dairy/egg-free mayonnaise, oil, vinegar, salt, pepper
Instructions
1. Place a large piece of parchment or wax or deli paper on your workspace.
2. Layer lettuce leaves in the center of your paper to create a large rectangle shape, leaving no gaps.
3. In the middle of your lettuce wrap going long-ways, layer a row of cheese and spread honey mustard on top.
4. On top of that, lay out Chicken Nugget slices then top with bacon, avocado, tomato and optional extras if you’re using them.
5. Use the paper to help you roll your wrap as tightly as you can, like a burrito, starting with a long end and tucking sides in as you go. Be sure you are removing the paper from the inside of your wrap as you go and only using it to guide the lettuce around the fillings and to help you tuck everything in tightly.
6. Once rolled, wrap the paper around the whole thing and use a serrated knife to cut it in half to eat!
