
Ingredients
2 | tbsp Extra Virgin Olive Oil |
.25 | cup Onions, sliced |
1 | tbsp Garlic cloves, diced |
12 | ounce Frozen Soy Crumbles |
1 | tsp Kosher Salt |
1 | tsp Black pepper, freshly ground |
2 | tbsp Chili powder |
2 | tsp Cumin |
1 | tsp Cinnamon |
1 | tbsp Cider vinegar or freshly squeezed lemon juice |
8 | Large Green Boston Lettuce Leaves |
Instructions
Add oil to a large skillet over medium heat. Once oil is hot, add onion and garlic. Stir and cook until fragrant and onions are soft – three to five minutes.
Add soy crumbles to skillet. Cook, scraping the bottom of the skillet occasionally, until tofu browns and crisps – 20 to 30 minutes.
Stir in chili powder, cumin, and cinnamon. Cook and continue to scrape any browned bits from the bottom of the pan until the mixture is fragrant – five to ten minutes. Stir in vinegar and adjust seasoning taste.
Lay a lettuce leaf flat on a dish, add 1/4 cup crumbles to center. Top with salsa, shredded cheddar cheese, sour cream, avocado, tomato, and cilantro. Fold the widest end over towards the center then fold over each side towards the center to create the wrap. Repeat with remaining crumble mixture and leaves. Makes eight wraps total. Serve with rice and black beans.