Planning a dinner with friends or family? Elevate your meal with these delicious vegetable tortilla wraps, featuring crispy roasted avocado, fresh red cabbage slaw, and a smoky corn chipotle spread. Santa Maria's Carrot Tortilla Wraps deliver extra vegetables and fiber for a healthy, satisfying dish.
Recipe courtesy of Santa Maria
For 4 servings:
1 jar Santa Maria Taco Sauce Mild
1 lime
120 g baby spinach
100 g radish
3 avocados
1 bag Santa Maria Crispy Chicken Seasoning Mix
1 package Santa Maria Carrot Tortilla Wrap Medium
1 tbsp oil
1 lime
½ red cabbage
½ green jalapeños
1 tsp salt
fresh coriander
120 g corn
1 tbsp plant-based butter
1 tbsp chipotle paste
1 tbsp vegan mayonnaise
1. Preheat the oven to 220°C.
2. Cut the avocados into wedges and gently toss in a bowl with the oil and seasoning mix.
3. Spread the avocado wedges in an oven dish lined with oil or baking paper. Roast for about 10 minutes until golden brown.
4. For the red cabbage slaw, finely shred the cabbage using a mandoline or sharp knife. Toss in a bowl with salt, lime juice, chopped fresh coriander, and sliced green jalapeños.
5. Prepare the corn & chipotle spread: Sauté the corn in plant-based butter over medium heat until golden. Reduce heat, then stir in chipotle paste and vegan mayonnaise.
6. Cut the lime into wedges and slice the radish into thin strips. Place the baby spinach in a bowl.
7. Warm the carrot tortilla wraps according to package instructions.
8. Assemble the wraps with the spread, red cabbage slaw, and crispy avocado. Top with radish, baby spinach, lime juice, and taco sauce.
