Vegan Caribbean Crunch Wrap

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This rainbowtastic recipe is the definition of delicious! It’s loaded with luscious layers of Jerk Mushrooms, Rice and Peas, Vegan Mozzarella from Follow Your Heart, Plantains, and Purple Cabbage all tucked into a warm tortilla. Already drooling? Well, dig on in!

PREP TIME: 30 Minutes
COOK TIME: 75 Minutes
SERVINGS: 5-6 Servings 
NUTRITIONAL FACTS: (Per 1 Crunchwrap)

• Calories 428

• Protein 12g

• Dietary Fiber 19g

COURSE: Main Course, Entree, Dinner, Lunch
CUISINE: Caribbean, Jamaican, American
KEYWORDS: Crunchwrap, vegan Crunchwrap, Jamaican food, Caribbean food, jerk sauce

WHY YOU WILL LOVE THIS VEGAN CARIBBEAN CRUNCHWRAP: This rainbowtastic recipe is the definition of delicious! It’s loaded with luscious layers of Jerk Mushrooms, Rice and Peas, Vegan Mozzarella from Follow Your Heart, Plantains, and Purple Cabbage all tucked into a warm tortilla. Already drooling? Well, dig on in!

Recipe

PREP TIME: 30 Minutes
COOK TIME: 75 Minutes
SERVINGS: 5-6 Servings 
NUTRITIONAL FACTS: (Per 1 Crunchwrap)

• Calories 428

• Protein 12g

• Dietary Fiber 19g

COURSE: Main Course, Entree, Dinner, Lunch
CUISINE: Caribbean, Jamaican, American
KEYWORDS: Crunchwrap, vegan Crunchwrap, Jamaican food, Caribbean food, jerk sauce

INGREDIENTS:

CARIBBEAN CRUNCH WRAP:

Large Soft Gluten-Free Tortillas

Jamaican Rice and Peas

Sautéed Purple Cabbage

Marinated Jerk Mushrooms

Follow Your Heart Mozzarella Shreds

Pineapple Salsa

Chopped Green Onion

Crushed Plantain Chips

Creamy Jerk Sauce

JAMAICAN RICE AND PEAS:

Veggie Broth (1 Cup)

Full Fat Coconut Milk (1 ¼ Cup)

Diced Sweet White Onion (Whole Onion)

Kidney Beans (1 Can Drained)

Whole Scotch Bonnet Pepper or 1/2 Tbs or Habanero Hot Sauce

Chopped Green Onion (1/2 Cup)

Allspice (2 Tsp)

Maple Syrup (2 Tsp)

Dried or Fresh Tyme (1.5 Tbs)

Black Pepper (1/2 Tbs)

Pink Himalayan Salt (1-2 Tbs)

Organic White Rice (1 Cup)

MAKE JAMAICAN RICE AND PEAS:

1. In a large pot combine ALL of your ingredients. Add the rice last. 

2. Mix together all of your ingredients so they are incorporated and cook rice on medium high covered for 18 minutes.

3. Turn off heat and let rice sit covered off heat for 5 minutes.

4. Garnish with Chopped Green Onion.

SAUTÉED PURPLE CABBAGE:

Chopped Cabbage (2 Cups)

Salt And Pepper to Taste

Apple Cider Vinegar (1.5 Tbs)

MAKE SAUTÉED PURPLE CABBAGE:

1. In a pan add the chopped cabbage and sauté it all until soft with salt and pepper on high heat. 

2. Add in a splash of apple cider vinegar and mix everything together well.

3. Turn the heat to low and let the cabbage steam covered for about 3-5 minutes.

MARINATED JERK MUSHROOMS:

Coconut Oil (1/4 Cup)

Thinly Sliced White Onion (1/2 Cup)

Thinly Sliced Portobello Mushrooms (4-6 Mushrooms )

JERK MARINADE:

BBQ Sauce (1.5 Cups)

Fresh Grated Ginger (1.5 Tbs)

Chopped Green Onion (1/3 Cup)

Fresh Thyme (2 Tbs)

Minced Garlic (1 Tbs)

Allspice (1 Tsp)

Nutmeg (⅓ Tsp)

Cinnamon (⅓ Tsp)

Habanero Hot Sauce or Chopped Habanero Pepper (1-3 Tsp)

Liquid Aminos (1/4 Cup)

Maple Syrup  (2 Tbs)

Lime Juice (4 Tsp)

Salt and Pepper to Taste

MAKE MARINATED JERK MUSHROOMS:

1. Mix together all of the ingredients for the Jerk Marinade in a medium bowl and set aside. 

2. In a large pan sauté the sliced white onions in coconut oil until they are translucent and soft. 

3. Add in the sliced portobello mushrooms to the sautéed onions and season them with salt and pepper to taste until they are soft and meaty. 

4. Add the jerk marinade to the sautéed mushrooms and combine them well together. Cover the pan and let the mushrooms marinate and cook on medium low heat for 20-30 minutes.

5. Garnish with chopped fresh green onion. 

PERFECT PINEAPPLE SALSA:

Diced Pineapple (½ Cup) 

Diced Red Bell Pepper (½ Cup) 

Diced Green Bell Pepper (½ Cup) 

Smoked Paprika (1 Tsp)

Lime Juice (1 Tbs)

MAKE PERFECT PINEAPPLE SALSA:

1. Dice up the pineapple and bell peppers.

2. In a medium bowl, combine the diced fruit, peppers, smoked paprika, lime juice, and mix it all together until well combined. 

CREAMY JERK SAUCE:

Green Onions (5-6 Stems)

Scotch Bonnet Pepper (1 Whole)

Lime Juice (2 Tbs)

Grapeseed Oil (2 Tbs)

Fresh Ginger (1 Tbs)

Allspice (⅓ Tsp)

Nutmeg (⅓ Tsp)

Cinnamon⅓ ( Tsp)

Liquid Aminos (2 Tbs)

Salt and Pepper to taste

Fresh Thyme (6-10 Stems)

Maple Syrup (2 Tbs)

Follow Your Heart Vegenaise (¼-½ Cup)

MAKE CREAMY JERK SAUCE:

1. Add all of the ingredients to a blender and blend them together until smooth and creamy. Add more lime juice, or vegetable broth if necessary. 

ASSEMBLE THE CRUNCHWRAP:

Large Tortilla

Creamy Jerk Sauce

Jerk Mushrooms

Crushed Plantain Chips

Follow Your Heart Mozzarella Shreds

Rice and Peas

Cabbage

Pineapple Salsa

Creamy Jerk Sauce

INSTRUCTIONS:

1. Once you have prepared all of your ingredients load up a tortilla with first creamy jerk sauce, then the jerk mushrooms, topped with crushed plantain chips, sprinkle on some follow your heart mozzarella shreds, add on a scoop of rice and peas, then a colorful helping of pineapple salsa, sautéed cabbage, and finish it up with creamy jerk sauce. 

2. Put a smaller tortilla on top of your piled ingredients and fold in the hanging over tortilla sides so that they enclose all of the ingredients with the smaller tortilla. This is a bit challenging so you may want to balance the filled crunch wrap in your hands or use a bit of flour and water to seal the tortilla together. 

3. Add a bit of vegan butter or oil to a large pan and with the open seam side facing down in a pan, Cook and grill the crunch wrap on both sides until it is golden brown and crispy as much as possible. Periodically flip the crunch wrap and press it down to make sure that it is enclosed. 

4. Garnish the Cooked crunch wrap with chopped green onions and serve with a side of Creamy Jerk Sauce.

5. Sing your song. Do your dance. Speak your truth and enjoy the colorful Crunchwrap!