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Chicken Nugget Buffalo Wrap

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Bell & Evans Organic Chicken Nuggets aren’t just for kids anymore!  The whole breast meat pieces of deliciousness add crunch to this Chicken Nugget Buffalo Wrap.  Yum!


  • 1 box Bell & Evans Organic Chicken Nuggets
  • 2-3 TB Hot sauce (Frank’s, Cholula, Crystal or your favorite)
  • 2 TB Blue cheese dressing (Ranch also works)
  • 4-6 ea Romaine leaves, washed (medium-large)
  • 2 ea Tortilla shells (med-lg, and can use flour, spelt or low carb)
  • 1/2 cup Diced tomatoes


  1. Prepare Bell & Evans Organic Chicken Nuggets according to package directions.
  2. Cook chicken nuggets according to instructions on box.
  3. Warm tortilla shell on a gridle or large sauté pan to make it more pliable.
  4. Lay romaine leaves in the bottom 1/3 of the tortilla shell, keeping a couple inches of space from the side edges.
  5. Toss nuggets with hot sauce and tomatoes, place them on top of the romaine leaves in the tortilla. Drizzle blue cheese/ranch over the chicken and romaine.
  6. Gently roll forward, tucking the edge of the tortilla underneath and edges inside.
  7. Use a toothpick in each side to keep tortilla closed and serve with chips or your favorite side dish.


  1. says:

    Great idea! It’s true these nuggets aren’t just for kids. I actually prefer them to Just Bare’s chicken breast chunks or bites or whatever. They definitely have less sodium. I really enjoy these as snacks, in a sandwich, or with some pasta, sauce, and Parmesan cheese.

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