font loading for Top nav

Print Recipe

Nutritional info per serving

  • Calories: 366
  • Fat: 22.3g
  • Saturated fat: 4.1g
  • Salt: 0.79g

Veggie Mexican Wraps

A fantastic twist on a Mexican favourite and absolutely packed full of flavour. A great vegan and vegetarian-friendly option to serve up for friends and family


  • 2 corn on the cob
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 butternut squash, diced into 2cm squares
  • 2 sweet potato, diced into 2cm squares
  • ½ tomato, diced
  • 1 tbsp tamari (this is a gluten-free option, but you can use a dark soy sauce as an alternative)
  • 2 jalapeno chilli, seeds removed
  • 1 ripe avocado, roughly diced
  • ½ finely-chopped red onion
  • juice of ½ lime
  • ½ tsp freshly chopped coriander
  • 1 iceberg lettuce
  • 4 tbsp cashew cream (or use sour cream if you prefer)

  • Cashew cream
  • 100g cashew nuts
  • few drops lime juice
  • water (enough to cover the nuts)
  • salt and pepper to taste
  • 2 tsp Gran Luchito chilli paste

Ready in: 15 mins

Serves: 2-3


  1. Place a chargrill pan onto a high heat and allow to get very hot. Drizzle the corn cobs with a little olive oil then place on the hot chargrill pan, turning often to develop a smoky, charred finish.
  2. In a saucepan heat a little olive oil then add in the spices, lightly toasting before adding the squash and sweet potato.
  3. Cook over a medium heat, stirring occasionally so that the vegetables start to caramelise and cook. After five minutes add in the tomatoes and tamari and increase the heat. Cook until the vegetables are soft and the tomato is reduced to a rich sauce.
  4. Remove the corn from the grill and slice away the kernels. Add these to the pan along with the sliced jalapenos. Set aside to cool slightly while you make the guacamole.
  5. Mix the avocado, onion, lime juice, coriander and oil together and lightly mash with a fork, being careful to keep a chunky texture.
  6. To make the cashew cream, pre-soak the cashews for at least four hours. Once soaked, drain and place in a food processor with a few drops of lime juice, water, salt and pepper, then blend until smooth and creamy. Add the Gran Luchito to give it that extra kick.
  7. Spoon the vegetable filling into a lettuce leaf and finish off by arranging the filled leaves on a plate. Serve with the guacamole and cashew cream.

Wine recommendation



A bright, ruby red wine full of expressive raspberry, cherry and plum flavours that meld together in a deliciously refreshing mouthful.