Vegan Crunchwrap Supreme

Method

1. If you’re making the sour cream from scratch, transfer the cashews to a small bowl and cover with hot water straight from the kettle. Leave to one side to soften while you carry out the next steps.
2. Place a frying pan on a medium heat and drizzle a little olive oil in the pan. While the pan heats up, peel and dice the garlic cloves, then add to the frying pan and fry for 2 minutes, stirring occasionally.
3. Drain and rinse the black beans, quarter the cherry tomatoes, roughly chop the sun-dried tomatoes and walnuts, and add everything to the frying pan along with the tinned sweetcorn, cumin, paprika, chilli powder and a 1/4 cup of water. Stir to combine, then leave to simmer for 5 minutes. Taste and season with salt to perfection.
4. To prepare the salad, roughly chop the lettuce leaves, red cabbage, coriander and spring onion, and add to a mixing bowl along with the juice from the lime and pinches of salt and pepper. Stir to combine.
5. To make the sour cream, drain the cashews and add them to a blender along with juice of 1/2 a lime, pinches of salt and pepper and a 1/4 cup of water. Blend until smooth.
6. Next grate the cheese and slice the avocado. Then check that the small tortilla is small enough so the large tortilla can be wrapped around it. We tend to trim the small tortillas around a side plate so that they are approx. 17cm (6.5 inches) in diameter. Then toast 2 of the small tortillas on both sides in a pan until crispy (this is the "crunch").
7. Place a large tortilla on the worktop and sprinkle grated cheese in the middle, then spoon half of the black bean mixture on top and finish with a small tortilla. Pour some chilli sauce and sour cream on top of the small tortilla, then add half of the salad mixture followed by half of the avocado. Finally finish with a small tortilla. Use your hands to push down on the crunchwrap a little to compress the ingredients, then fold in the edges of the large tortilla. Repeat for the second crunchwrap.
8. Heat a frying pan on a medium - high heat. Once hot, gently pick up the crunchwrap supreme, making sure the folded edges are kept tightly closed, then place it in the frying pan folded edges side down. Fry on each side for 3-5 minutes or until golden brown. Remove the crunchwrap from the pan and slice in half. Repeat for the second crunchwrap then serve with your favourite sauce.