Buffalo Plant Chicken Lettuce Cups

Crispy, fresh, and hot af. No–we’re not talking about our summer tan. We’re talking about these Buffalo Plant Chicken Lettuce Cups. Sink your teeth into our new Buffalo Plant Chicken Wings on a bed of crunchy broccoli slaw, topped with crisp pickles and a homemade vegan buttermilk dressing.

2-3Serves

8 minCook

10 minPrep

Ingredients

1 8oz pouch Daring Buffalo Pieces, roughly chopped
1 head Butterhead lettuce (cup shaped)
2 Large dill pickles, chopped (not sliced)
2 TBSP chopped fresh dill
Vegan buttermilk dressing
1 cup Country Crock Plant Cream
2 TBSP lemon juice

BROCCOLI SLAW

Buy broccoli slaw (store-bought)
Add chopped celery
Add shredded carrot (if store-bought broccoli slaw mix contains carrots already, skip this step)

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If using an air fryer:

Cook Daring Buffalo Wings from frozen in the air fryer for 8 minutes, turning halfway through, until crispy.

If shallow frying:

Place a 10” skillet with 1/2” of cooking oil (about 1 cup) over high heat. Heat until the oil registers 325ºF with an instant-read thermometer.

Step 1

Working in batches, shallow fry Daring Wings for 2-3 minutes on each side, or until crispy.

Step 2

Remove fried Daring Wings to a wire rack set over paper towels to drain.

Step 3

Once cooked Daring Wings are cool enough to handle, roughly chop into bite-sized pieces.

Step 4

In a small bowl, combine 1 cup Country Crock Plant Cream with 2 TBSP of lemon juice. Set aside.

Step 5

Chop pickles, dill and celery.

Step 6

Combine celery with broccoli slaw mix.

Step 7

Make your lettuce cups: remove one piece of butterhead lettuce from the head, add in broccoli slaw first, then add chopped Daring Buffalo Wing pieces, chopped pickles, and dill. Drizzle with vegan buttermilk dressing.

Step 8

Serve and enjoy!