SUNFLOWER MEXICAN STYLE WITH GLUTEN-FREE WRAPS

INGREDIENTS

TACO MEAT

1 tbsp of Extra Virgin Olive Oil

1 Red Onion

1 Sweet Pepper

1 clove of garlic 

1 pack of Sunflower Family Meatless Mince

300ml of Passata

300ml of Water

Seasoning

1 tsp cumin

1 tsp oregano

1 tsp coriander

1 tsp smoked paprika

SOUR CREAM

1 cup of non-dairy (Used Plain Coconut Collaborative)

4 tbsp of lemon juice

1 pinch of salt

FILLINGS

Avocado 

Romaine Lettuce or Lettuce of your choice

Sweet Pepper

Cucumber

Tomatoes

Spring Onion

GLUTEN-FREE WRAP

(Used BFree Seeded Wrap)

METHOD

1. Slice onions and peppers. Mince garlic.
2. Add 1 tbsp of extra virgin olive oil to saucepan.  Add onions and sweet peppers and saute until tender and cooked.  Then add minced garlic and cook for 1 more minute.
3. Add remaining ingredients and seasoning.  And cook until Sunflower mince is tender (3-5 minutes).

1. Add 4 tbsp and a pinch of salt to a cup of non-dairy unsweetened yoghurt.

1. Slice avocados.
2. Wash and slice lettuce.
3. Slice sweet peppers.
4. Slice cucumbers.
5. Slice or dice tomatoes.
6. Slice spring onions.

Gluten-free wraps fall apart much more easily than gluten-containing wraps.  So you have to be gentle when handling them.  Warming them in a dry skillet or oven can help to make them more flexible.