Ingredients
- 1 x 250g pouch of Merchant Gourmet Smoky Spanish-Style Grains & Rice
- 3 whole wheat tortilla wraps
- 2 tbsp flour and 2 tbsp plant-based milk
- 30g cashews, soaked in boiling water for 20 minutes
- 2 tbsp nutritional yeast
- 1 tsp chilli flakes
- 4 tbsp plant milk (ideally almond, soy or cashew)
- Salt and pepper to taste
FOR THE VEGAN CHILLI CHEESE DIP
Instructions
- Prepare the Smoky Spanish-Style Grains & Rice according to the pack instructions.
- In the meantime mix the flour & plant milk in a small bowl and quarter all your whole wheat tortilla wraps.
- Place each quarter with the tip facing away from you, fold the left and right corners to the middle and use the flour/plant milk mixture to glue the sides together, creating an open pocket.
- Fill 1 tbsp of the Merchant Gourmet Smoky Spanish-Style Grains & Rice into each pocket, use the flour mix to ‘glue’ the lid of the pocket close. Repeat until you’ve filled all pockets.
- Place the pockets on a baking tray and bake in the oven for 12-15 minutes until brown.
- Blend your sauce ingredients in a high-speed blender and serve alongside the pockets (hot or cold!)
- Get dipping & enjoy!
Good to know!
These wraps are a super quick and convenient – whether it’s as a snack or for your lunchbox.
