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  • 6 TiNDLE Nuggets
  • 2 large tortilla wraps
  • 1 little gem lettuce, roughly chopped
  • ½ avocado, finely sliced
  • 1 salad tomato, finely sliced

Caesar Dressing

  • 60g cashew nuts
  • Juice of 1/2 lemon
  • 1 tsp Dijon mustard
  • 2 tbsp vegan or regular parmesan
  • 1 small clove of garlic, minced
  • Sea salt & freshly ground black pepper


  1. Cover the cashew nuts with just boiled water and allow to soak for 20-25 minutes to soften.
  2. To make the dressing, combine the soaked cashew nuts, lemon juice, Dijon mustard, vegan or regular parmesan, garlic, 60ml of water and a good pinch of salt and black pepper in a blender. Blend until completely smooth (this might take a while if your blender isn’t very high-powered). Taste and adjust the seasoning, if needed.
  3. Cook the TiNDLE Nuggets using your preferred cooking method according to the packet’s instructions. Once cooked, slice each nugget into several pieces.
  4. Warm the wraps for a few seconds on each side in a hot pan. Spread 2-3 tbsp of the caesar dressing over the middle of each wrap, then top with the chopped little gem lettuce, avocado and tomato. Finish with the sliced TiNDLE Nuggets and a good crack of black pepper. Fold up the wraps and serve immediately.


  • Any leftover caesar dressing can be stored refrigerated for up to 5 days.