Jackfruit and Cauliflower Rice Burrito

Ingredients: ½ cup chopped onion 1 tablespoon olive oil 20 ounces green jackfruit in brine shredded 2 cups cauliflower rice fresh or frozen 1 cup salsa ½ teaspoon chili powder

Ingredients: ¼ teaspoon cayenne pepper ½ teaspoon Mexican oregano crushed in your hands ¼ teaspoon cumin Salt and pepper 8 gluten free tortillas - I used spinach amaranth

Ingredients: Lime Crema 2 tablespoons lime juice - I used key limes ½ cup unsweetened plain coconut yogurt 2 teaspoons maple syrup (optional but recommended) Pinch salt

Lime Crema: Mix all the ingredients. Burritos: Add olive oil to a hot pan. Add chopped onions and cook on medium heat until translucent.

Add shredded jackfruit, cauliflower rice, salsa, and seasonings. Cook about 10 minutes until the salsa is cooked down and the jackfruit and cauliflower rice is heated through. Serve with Lime Crema.

Click to get the recipe @ createmindfully.com