Vegan Spicy Chickpea and Mango Wraps

Vegan / Dairy-Free

YIELD

4 servings

TOTAL TIME

20 minutes

INGREDIENTS

1. Ingredients
   • 1 cup organic mango (peeled, cubed)
   • 1 cup Whole Foods Market baby spinach (chopped)
   • 1/4 cup organic purple onions (diced)
   • 1 bag 365 Everyday Value Naan bread
2. Ingredients (for the jalapeño dressing)
   • 1 1/2 cups Whole Foods Market organic raw cashews
   • 1 1/4 cup water (purified/filtered)
   • 1/2 cup fresh organic cilantro (chopped)
   • 1/2 cup organic white onion (diced)
   • 1 organic jalapeño
3. Ingredients (for the avocado spread)
   • 1 organic avocado
   • 1 teaspoon organic lime juice (freshly squeezed)
   • 1 clove organic garlic (freshly crushed)
   • 1/2 organic jalapeño (diced)
   • 1 tablespoon organic cilantro (chopped)
   • 1/8 - 1/4 teaspoon Himalayan pink salt
4. Ingredients (for the chickpea mixture)
   • 1 can 365 Everyday Value garbanzo beans (aka chickpeas), 15.5 oz can, drained
   • 1 teaspoon 100% pure avocado oil
   • 2 cloves organic garlic (freshly crushed)
   • 1 tablespoon organic lime juice (freshly squeezed)
   • 1 tablespoon organic cilantro (chopped)
   • 1/2 teaspoon 365 Everyday Value organic ground chipotle powder
   • 1/4 teaspoon Himalayan pink salt

PREPARATION

1. Directions
   1. Prepare the veggies and fruit:  dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango
   2. Prepare the jalapeno dressing:  add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth.  Adjust seasonings to your preference.  Set aside.
   3. Prepare the avocado spread:  add all ingredients for the avocado spread to a small bowl;  mash the avocado until it becomes creamy and smooth, then stir everything together well.  Adjust seasonings to your preference.  Set aside.
   4. Prepare the chickpea mixture:  add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 – 5 minutes, or until the garbanzo/chickpeas or slightly crispy.  Remove from heat and add the cubed mango and chopped cilantro;  gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning.  Adjust the seasonings to your preference.  Set aside.
   5. Assembly:  add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap:  (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (¼ of the chickpea/mango mixture), (1 – 2 teaspoons diced onions, (1 – 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish.  Fold the Naan wrap as you would a taco shell and enjoy!

JAMAICAN JERK TOFU WRAP

Ingredients

• Jamaican Jerk Tofu
• 1 block of tofu – Sliced into 1/2 inch pieces
• Marinade
• 1/4 cup of Soy Sauce
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of tomato paste
• 2 teaspoons of maple syrup
• 1 teaspoon of ground black pepper (add more if you like it spicier)
• 1 and 1/2 teaspoons of ground sea salt
• 2 teaspoons of nutmeg
• 2 teaspoons of cinnamon
• 2 teaspoons of allspice
• 2 cloves of garlic – minced
• 1 small jalapeno pepper – seeded and minced
• 1 teaspoon of avocado oil to coat the pan for cooking (optional if you have a non-stick pan)
• 2 whole grain tortillas
• 2 cups of baby spinach leaves
• 1 yellow bell pepper – seeded and cut into strips
• 1 small tomato – seeded and finely diced
• 4 to 5 strips of Jamaican jerk tofu
• Sriracha or your favorite condiment (optional)

Instructions

1. Jamaican Jerk Tofu
2. For the tofu:
3. Cut it into thin slices (approximately 1/2 inch thick) and press them between paper towels. Put something heavy on top of the top layer of towels and keep changing the towels as they become soaked with water. Do this for about two hours, then put them in an airtight container and refrigerate overnight. This will ensure that the tofu is super dry.
4. For the marinade:
5. In a large shallow bowl, add the marinade ingredients and whisk together until fully combined. Put the tofu in the marinade. Turn the tofu a few times to cover both sides in the marinade. Soak for four hours (turning every hour) so the flavor is absorbed in the tofu.
6. To cook:
7. Heat a large skillet on medium-high heat and cover with a thin layer of avocado oil. You need the oil or the tofu will stick because of the maple syrup that’s in the marinade. When the pan is hot, place the tofu in the pan and cook for approximately three minutes. It will turn a beautiful caramelized color. Now gently flip to the other side and cook for another three minutes or so.
8. For the Wrap:
9. Put one cup of spinach on a tortilla, then half of the bell pepper strips, half of the diced tomato, and 4 to 5 strips of jerk tofu. Drizzle with sriracha or your favorite condiment if you like. Wrap tightly and cut in half.
10. Enjoy!

chipotle lime wrap

ingredients

• 1 pkggardein chipotle lime crispy fingers
• 1/2 cupmayonnaise (veganaise option available for vegan meal)
• 1 tblsplime juice
• 1/4 tspsalt
• 1/4 tsppepper
• 6 tblspcilantro

• 3tortillas
• 2 cupsromaine, thinly sliced
• 1 cupcabbage, thinly sliced
• 1avocado, sliced
• 1tomato, sliced
• 1lime wedge

preparation

Cook chipotle lime crispy fingers according to cooking instructions on package.

For the lime aioli:
Place mayonnaise, lime juice, salt, pepper and 2 tblsp of cilantro in food processor and pulse until combined.for the wrap.

In a non stick fry pan over medium heat cook tortilla for 30-45 seconds on each side until just hot.

Lay hot tortilla on cutting board, top with romaine, cabbage, 4 tblsp of cilantro, avocado, tomato and hot crispy chipotle lime fingers and roll.

Serve with lime wedges and lime aioli.

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JERK JACKFRUIT BLACK BEAN MANGO WRAPS

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps. These Burritos are packed with hot shredded jerk jackfruit, black beans, mango and cucumbers. Serve as wraps or make a sandwich or bowl. Vegan Soy-free Recipe. Can be gluten-free with gf wraps.

Cuisine: Jamaican

Serves: 2

INGREDIENTS

Jamaican Jerk Jackfruit:

• 1 20 oz can young green jackfruit
• 2 tsp oil, divided
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp parsley
• ½ tsp salt
• 1 tsp paprika
• ½ to ¾ tsp cayenne
• ¼ to ½ tsp black pepper
• a good dash of cinnamon, nutmeg and all spice.
• 1 tsp or more lime juice
• 2 cups water
• ¼ to ½ tsp sugar or other sweetener

Caribbean Black Beans:

• 1 tsp oil
• ½ cup chopped onion
• 2 cloves of garlic, finely chopped
• 1 15 oz can black beans or 1.5 cups cooked
• ¼ tsp all spice
• ½ tsp thyme
• ¼ tsp cayenne
• ½ tsp salt ( or to taste, depends on the beans)
• 1.5 tbsp orange juice or 2 tsp lemon juice + ¼ tsp sugar
• ¼ cup water

Other additions:

• Chopped mango
• sliced cucumbers or pickles
• cilantro or baby greens
• salt, pepper, lemon or lime juice

INSTRUCTIONS

Jamaican jerk Jackfruit:

1. Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.
2. Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.
3. Add lime juice and water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.
4. Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edges. Serve this in wraps, sandwiches, tacos, nachos.

Make the Caribbean black beans:

1. Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent. 4-5 mins.
2. Add black beans, spices, water and orange or lime juice and simmer for 10 mins. Stir occasionally.

Make the wraps:

1. Layer the black beans, then cilantro or chopped baby green, then a good helping of the jerk jackfruit, then cucumber and mango, lemon, salt and pepper. Fold into a burrito and serve.

Spicy Tofu Lettuce Wrap Tacos

(Makes 4-6 Tofu Taco Lettuce Wraps.)

Ground Tofu Filling Ingredients: 
14-16 oz. extra firm tofu, frozen and thawed
1 T creamy peanut butter
1/4 cup soy sauce (gluten-free if needed)
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground Ancho chile (or use any medium-spicy ground chile or chili powder you have)
2 tsp. Cholula Hot Sauce or other hot sauce of your choice (optional but good)
olive oil, for brushing baking sheet

Taco and Avocado-Tomato Salsa Ingredients:
2 heads iceberg lettuce
2 avocados
1 T + 1 T lime juice
1 cup diced tomatoes or cherry tomatoes
1/4 cup thinly sliced green onion
1 T olive oil
1/2 tsp. ground cumin (or less if you're not a big cumin fan)

Instructions: 

Tofu must be frozen and thawed for this recipe, so plan ahead for that. Cut the thawed tofu crosswise into 2 thin pieces, arrange tofu pieces on several layers of paper towel, top with more towels, and put something heavy on the towel to press out the water. You might need to do this more than once if the tofu is pretty wet. (Here's more about How to Press Tofu if you haven't ever done it.)

While tofu is pressing preheat oven to 350F/175C. Brush a large baking sheet with olive oil. Put the peanut butter into a medium-sized bowl and microwave for a few seconds to soften, then stir in the soy sauce, ground cumin, garlic powder, ground Ancho chile or chili powder, and Cholula or other hot sauce. When the tofu is mostly dry from being pressed, crumble into pieces with your fingers and mix with the sauce.

Spread out the seasoned tofu crumbles on the baking sheet and bake 20 minutes, then turn tofu over and spread out again. Bake 20 minutes more, then turn tofu again. Bake 10-20 minutes more, or until all the liquid has evaporated and the tofu is slightly browned.

While tofu bakes, remove core from lettuce and cut heads in half, then peel off several layers at a time to make large cups to fill with the tofu mixture. Chop the avocado into small chunks, put in a small bowl, and toss with 1 T lime juice. Add the diced tomato, sliced green onion, other 1 T lime juice, olive oil, and ground cumin and gently stir together to make the salsa.

When tofu is dried out and slightly browned, fill each lettuce cup with a scoop of the tofu mixture, top with a scoop of salsa, and serve. 

Crisp Collard Tofu Wraps for One

Serves 1
Vegan, Gluten Free
 

Ingredients

4 fresh collard green leaves

Fillings
2 Tbsp favorite dressing (such as Annie’s Goddess dressing)
1/4 block of tofu, pressed of water
1/3 cup fresh salad (mixture of choice: tomato, lettuce, red onion, carrot)
Coarse sea salt, fresh ground pepper, garlic powder – to taste)

Directions

1. Lay the collard green flat and cut out the woody stem at the base of the leaf. Reserve that for vegetable stock or your compost pile.

2. Divide the fillings in half and fill each collard leaf towards the base of the leaf.

3. Fold the sides over and roll, then cut the collard roll into halves.

JAMAICAN JERK JACKFRUIT CARIBBEAN BLACK BEAN MANGO WRAPS

 These Burritos are packed with hot shredded jerk jackfruit, black beans, mango and cucumbers. Serve as wraps or make a sandwich or bowl. Vegan Soy-free Recipe.

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps. These Burritos are packed with hot shredded jerk jackfruit, black beans, mango and cucumbers. Serve as wraps or make a sandwich or bowl. Vegan Soy-free Recipe. Can be gluten-free with gf wraps.

Author: Vegan Richa

Recipe type: Main

Cuisine: Jamaican

Serves: 2

INGREDIENTS

Jamaican Jerk Jackfruit:

• 1 20 oz can young green jackfruit
• 2 tsp oil, divided
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp parsley
• ½ tsp salt
• 1 tsp paprika
• ½ to ¾ tsp cayenne
• ¼ to ½ tsp black pepper
• a good dash of cinnamon, nutmeg and all spice.
• 1 tsp or more lime juice
• 2 cups water
• ¼ to ½ tsp sugar or other sweetener

Caribbean Black Beans:

• 1 tsp oil
• ½ cup chopped onion
• 2 cloves of garlic, finely chopped
• 1 15 oz can black beans or 1.5 cups cooked
• ¼ tsp all spice
• ½ tsp thyme
• ¼ tsp cayenne
• ½ tsp salt ( or to taste, depends on the beans)
• 1.5 tbsp orange juice or 2 tsp lemon juice + ¼ tsp sugar
• ¼ cup water

Other additions:

• Chopped mango
• sliced cucumbers or pickles
• cilantro or baby greens
• salt, pepper, lemon or lime juice

INSTRUCTIONS

Jamaican jerk Jackfruit:

1. Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.
2. Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.
3. Add lime juice and water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.
4. Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edges. Serve this in wraps, sandwiches, tacos, nachos.

Make the Caribbean black beans:

1. Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent. 4-5 mins.
2. Add black beans, spices, water and orange or lime juice and simmer for 10 mins. Stir occasionally.

Make the wraps:

1. Layer the black beans, then cilantro or chopped baby green, then a good helping of the jerk jackfruit, then cucumber and mango, lemon, salt and pepper. Fold into a burrito and serve.