VEGAN "CHICKN"CESAR WRAPS

INGREDIENTS:

1 GLUTEN FREE TORTILLA WRAP

1 CUP JACKFRUIT

5 CHERRY TOMATOES

1 CUP OF RAW KALE

1 BLOCK OF VEGAN PARMESAN CHEESE (WE USE VIOLIFE BRAND)

¼ CUP SLICED RED ONIONS

1 SLICE OF GLUTEN FREE BREAD

1 HALF AVOCADO DICED

1 SLICE GLUTEN FREE WHOLE GRAIN BREAD

DRESSING:

1 CUP COCONUT MILK OR VEGAN MAYO

½ CUP WHITE WINE VINEGAR

1 TSP FRESH ORGANIC CAPERS

½ SQUEEZED FRESH LEMON

PINCH OF RED PEPPER FLAKES

BLACK BEPPER, GARLIC POWDER, RED PEPPER FLAKES, WHITE PEPPER, NUTRITIONAL YEAST TO TASTE

INSTRUCTIONS

1. TAKE YOUR ONE CUP OF JACKFRUIT AND PLACE ON A BAKING SHEET. ADD POULTRY SEASONING OR ANY OF YOUR CHOICE AND A TINY BIT OF OIL.

2. PLACE SEASONED JACKFRUIT IN THE OVEN AND ROAST ON HIGH HEAT UNTIL IT BECOME GOLDEN BROWN PLEASE WATCH AND STIR AS NEEDED.WHILE JACKFRUIT IS COOKING……...PREPARE YOUR KALE

3. TAKE RAW KALE AND PLACE INTO A BOWL. ADD A TSP OF WHITE WINE VINEGAR AND SPICES. MASSAGE THROUGH THE KALES.

4. CHOP UP CHERRY TOMATOES, DICE AVOCADO, AND RED ONIONS AND ADD TO THE BOWL OF KALE AND MIX AROUND.

5. TAKE A CLEAN BOWL AND ADD THE ABOVE SAUCE INGREDIENTS AND MIX INTO A BOWL UNTIL SMOOTH.

6. TAKE SPINACH WRAP AND PLACE IT IN THE OVEN FOR 5 MINUTES.ONCE WRAP IS WARM….

7. TAKE WRAP OUT OF THE OVEN WITH THE JACKFRUIT.

8. ASSEMBLE CONTENTS AS YOU DESIRE.

9. TAKE GLUTEN FREE WHOLE GRAIN BREAD AND TOAST IN THE OVEN UNTIL CRISPY

10. DICE UP GLUTEN FREE TOAST INTO SMALL SQUARES. USE THIS AS A TOPPING FOR THE WRAP.

11. SHAVE BLOCK OF PARMESAN ON TOP OF THE WRAP AS WELL.

ENJOY