Fish Taco Crunchwrap with Mango Salsa
Author: 
Recipe type: Entree
Serves: 4 Crisp Wraps
 
dairy and egg free, vegan
Ingredients
  • 4 large burrito size tortillas
  • 1 small yellow onion, peeled and diced
  • 1 small red bell pepper, cored, seeded, and diced
  • 2 cobs fresh grilled corn, cut from cob
  • 4 pieces Fishless Filet
  • ⅓ to ½ cup Mango Salsa
  • tortilla chips (Ranch Bean and Rice Chips)
  • mixed greens (romaine, spinach, radicchio)
  • 4 tablespoons shredded vegan cheese
Instructions
  1. Preheat oven to 400 °F or prepare your air fryer.
  2. In skillet over medium heat, sauté onion and bell pepper until soft, about five minutes. Add grilled corn, sauté another couple minutes.
  3. In the oven: cook the Fishless Filets for 12 minutes at 400°F.
  4. In the air fryer: cook the Fishless Filets for 6 minutes at 400°F.
  5. Cut each cooked filet into small pieces.
  6. Assemble Crisp Wrap: spoon one fourth of the onion pepper corn mixture into middle of tortilla. Add pieces of one Fishless Filet, followed by two tablespoons salsa. Next, layer several tortilla chips, then a large handful mixed greens. Fold sides of tortilla, going around the circle to form a round wrap. Use one tablespoon of shredded cheese as 'glue' to hold tortilla together, where all points connect. Place the cheese side down on baking sheet for oven, or in basket of air fryer. Repeat with remaining wraps.
  7. In the oven: Cook the Crisp Wrap for 9-10 minutes at 350 °F.
  8. In the air fryer: Cook the Crisp Wrap for 6 minutes at 350 °F.
Recipe by spabettie at https://www.spabettie.com/fish-taco-crisp-wraps-with-mango-salsa/