Ingredients
- 30 Ardo Corn ribs
- 500g Ardo Avocado diced
- 250g Ardo herb mix alla Mexicana
- 2dl olive oil
- 500g pulled jackfruit
- 10 wraps
- 2dl sour cream
- 50g nachos
- 5 little gem
- 20 cherry tomatoes
- 100g Jalapenos
- Tex mex seasoning
Allergens
Lactose
Gluten
Preparation
- Stirfry the jackfruit with half of the herb mix alla Mexicana, and season with some Tex mex seasoning.
- Defrost the avocado cubes.
- Season the corn ribs with oil, Texmex seasoning and the rest of the herb mix alla Mexicana.
- Bake in the oven 180°C for 12-14min.
- Heat the wraps and fill with the little gem, cherry tomatoes, avocado, pulled jackfruit and jalapenos.
- Finish with some sour cream.
- Serve the burrito with 3 corn ribs, decorate with some sour cream and nacho crumbs.
