- Asian Inspired Tortilla Wraps -

First time making an Asian inspired tortilla wrap. And it was a success! Its slightly spicy and slightly cheesy, sounds a bit strange I know but so good! It’s inspired from the spicy cheese duboki, which I was really reluctant to try at first because the combination seemed a bit strange. But it wasn’t!

Taking from this, I made a cabbage, onion, and tofu stir fry mixed with kimhci, spinach and carrot. For the sauce, I decided to take inspiration from sour cream so I decided to make a vegan cashew cream cheese sauce! It contains onion, garlic and nutritional yeast to give it that slightly cheesy taste.

I heated the tortilla wrap up first, filled it with the filling, placed some alfalfa sprouts on top, and then the vegan cashew sauce. To seal up the edges of the wrap, I placed the open edges face down on the pan and flattened it with a spatula. This last step is crucial as it makes the wrap nice and crispy. Which gives it a really nice contrast between the crispy wrap and the filling. It’s so good, slightly spicy and slightly cheese. Amazing.

Vegan

Recipe:

Makes 7 Servings

Ingredients for Filling:

• 40g of Alfalfa

• 200g of Hard Tofu

• 1 Carrot spiralized or shredded

• 60g of Spinach

• ½ a Cabbage

• 100g of Kimchi

• 1 Onion

• Salt

• Pepper

• Cayenne

• Cumin

Creamy Cashew Dressing:

• 50g of Cashews Soaked

• 40ml of Coconut Milk

• ½ a Spring Onion

• 2 Cloves of Garlic

• 1 ½ tablespoons of Nutritional yeast

• ½ a lemon

• Salt

Others:

• Coconut oil

• Tortilla Wrap

1. Slice the onion, cabbage and cut the hard tofu into small cubes.

2. Heat a non-stick pan, add 1 teaspoon of coconut oil.

3. When the oil is hot, add the onions. Fry until slightly golden

4. Add the tofu, season with salt, pepper, cayenne and cumin. Add the cabbage and a bit of water needed.

5. When done, place in a bowl.

6. Wash and cut the spinach. Mix with the cooked ingredients. Add the spiralized / shredded carrot to the bowl.

7. Cut the kimchi into smaller bits. Add and mix with the other ingredients.

8. To make the cashew dressing, put all the ingredients in a food processor or blender. If It’s not creamy enough, add a bit more coconut milk.

9. Heat the tortilla wrap on a pan. Take off the pan when its hot, place the fillings, some alfalfa, and some dressing on top.

10. Roll up the tortilla and place on the pan again (with the ends of the wrap side down). Use a spatula and press down on the warp.

11. The wrap should be hot now and the edges sealed up. Take off the pan and cut in half.

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