Ingredients
Scale
- 3 tortillas (use GF if needed)
Jalapeño stuffing:
- 1 cup of vegan cream cheese (see notes below)
- 1 tbsp vegan mayo or thick plant yogurt
- 1/4 cup of ground almonds
- 3–4 jalapeños, deseeded and chopped
- salt, pepper
Breadcrumbs:
- 3 tbsp breadcrumbs (use GF if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- salt, pepper
Instructions
Jalapeño stuffing:
- In a bowl mix together vegan cream cheese, vegan mayo or yogurt, ground almonds, and jalapeños. Season with salt and pepper to taste.
Breadcrumbs:
- Add breadcrumbs to small skillet, and toast over medium-low heat for 5-8 minutes, or until evenly browned. Toss crumbs frequently to prevent burning.
- Remove from heat, and stir in garlic and onion powder. Season with salt and pepper.
Assembly:
- Spread cream cheese mix over tortillas. Sprinkle with toasted bread crumbs. Roll up each tortilla tightly.
- Wrap each tortilla in plastic or even better, use a reusable wax wrap*. Refrigerate for at least 2 hours.
- To serve, unwrap tortillas, and cut into 1/2-1 inch (1.5-2.5 cm) slices. Enjoy!
Notes
- You can use store-bought or homemade vegan cream cheese here. Try my Cashew Cream Cheese, my Tofu Cream Cheese, or a thick version of my Sunflower Seed Sour Cream.
- * I use these vegan wax wraps, they work great. (Not sponsored)
- Prep Time: 20 mins