Another EASY and quick meal that is DEEE-LICIOUS! We LOVE these in our house for lunch or dinner!
Servings: Makes 4 wraps
1 cup frozen fire roasted corn, thawed
1 cup rice, cooked
1/4 teaspoon salt
2 tablespoons lime juice (I used Whole Foods brand bottled juice)
2 tablespoons fresh cilantro, chopped
4 teaspoons vegan mayo (I used Sir Kensington’s Fabanaise)
1 avocado, sliced
1 teaspoon lemon juice (I used Santa Cruz brand bottled juice)
4 tortillas (I used Rudi’s Bakery Spelt Tortillas)
Pre-heat the oven to 425 degrees.
Place the crispy fingers on a parchment lined baking sheet. Bake for 20-25 minutes, flipping about half way through baking.
Cook rice according to package instructions.
Cook corn according to package instructions.
Slice the avocado and place in a bowl with 1 teaspoon lemon juice. Set aside.
Wrap tortillas in a damp paper towel and warm in the microwave for 20-25 minutes.
When the rice is done cooking, remove from heat. Add salt, lime juice and cilantro to rice and stir.
When crispy fingers are finished, slice into halves.
To assemble a wrap: Spread 1 teaspoon mayo onto a tortilla. Layer 1/4 cup rice, 1/4 cup corn, a couple of slices of avocado and 1 1/2 pieces of crispy strips.
Roll each wrap up (I usually tuck in the end and then fold over the sides, as tucking in the end helps the ingredients stay inside the wrap while eating), eat and enjoy!
Tips and Tricks:
Try adding salsa or my Vegan Jala-hollaaa-peno “Cheese” Sauce” to each wrap.