10Wraps10 mini or 5 regular size (I used mini The Real Coconut wraps)
1 250Block of Vegan Cream CheeseI used Violife
2CupsVegan Mozza ShredsI used Violife
2CupsVegan Cheddar ShredsI used Violife
2TbspJalapeñoChopped (less if sensitive to spice)
2TbspTex Mexsee below or use store bought
Homemade Tex Mex Seasoning
1/4tspRed pepper flakes
75%Your Favourite Salsa +
25%Vegan Sour Cream or Plain Coconut YogurtI use yogurt - no one can tell the difference
Add diced onions to a pan, sauté over medium/high heat for approximately 5 minutes.
Prepare and mix cream cheese, cheeses, jalapeño, & green onions.
Prepare homemade Tex Mex in a separate bowl and then add 1 tbsp to start. If you like it add the rest! I use the whole mixture.
When the mushrooms are ready mix them in to the mixture until everything is well combined.
Get your wraps ready and scoop 1-2 Tbsp (for small wraps) on top. Roll tightly and wrap in foil/plastic wrap, or use a toothpick to hold them tightly together.
Store in the refrigerator or freezer until you're ready to serve.
To cook: bake in the oven on a parchment lined baking sheet at 350F until lightly browned and cheese has melted. *If you use gluten free wraps I recommend baking them whole and then cutting them, but if you use regular wraps you can pre-cut into 1/2 inch slices before putting them in the oven.
If you aren’t gluten free I highly recommend using regular wraps because they are easier to cut, larger, and stay together better/don’t crack (although the Real Coconut wraps don’t crack, lots of other brands do).