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


  1. Preheat oven to 450 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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!