We’ve upgraded the classic BLT to a plant-powered CLT using Dr. Praeger’s Classic Chick’n Tenders. The perfect handheld, if you ask us!
For the Wrap:
1 box Dr. Praeger’s Chick’n Tenders
2 wraps of choice (such as cassava flour, almond flour, corn, or collard greens)
½ cup baby arugula
½ cup shredded green leaf or iceberg lettuce
2-3 large heirloom tomatoes, thinly sliced
1 avocado, sliced
¼ red onion, thinly sliced into half moons
For the Vegan Garlic Aioli Sauce:
1 cup raw cashews, soaked 4 hours
½ – ¾ cup water
4 tbsp. fresh squeezed lemon juice
4 cloves garlic, peeled
2 tsp. Dijon mustard
¼ tsp. sea salt
- Preheat oven to 450 degrees Fahrenheit.
- Place Chick’n Tenders on an ungreased baking tray and add to preheated oven. Bake for 6 minutes, carefully flip, and bake an additional 6 minutes.
- While Chick’n Tenders cook, prepare vegan garlic aioli sauce. Add all ingredients (starting with half cup of water) to a high-speed blender. Blend on high until mixture is smooth and creamy. If the mixture is too thick, add in another splash of water. Pour into a mason jar and secure with an airtight lid.
- Prepare CLT wraps: to wrap add arugula, lettuce, sliced tomatoes, avocado, and sliced red onion. Top with Chick’n Tenders and drizzle with a spoonful of vegan garlic aioli sauce. Devour!