Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegan mayo
  • 1/4 cup olive oil
  • 1 jalapeño (chopped, remove ribs & seeds if you're sensitive to heat)
  • 1 tbsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1 clove garlic (peeled)
  • 1/4 cup parsley (roughly chopped)
  • 1 tbsp dried chives
  • salt (if needed)
  • Chipotle Lentil Taco Meat
  • 3 tbsp vegan cream cheese
  • 12 corn tortillas
  • olive oil
  • lime wedges, shredded lettuce, cilantro, pickled onions* (for serving)

Instruction

  • Add all of the jalapeño ranch ingredients to a food processor. Pulse until combined. Taste and add salt as needed. Set aside.
  • Prepare the Chipotle Lentil Taco Meat. Remove from the heat and add the vegan cream cheese. Stir until combined.
  • Preheat the oven to 450 degrees (see notes for air fryer instructions). Heat the tortillas in the microwave for 30-60 seconds.
  • Add olive oil to both sides of a tortilla. Spread some of the lentil mixture down the center and roll up. Place seam side down on a baking sheet and repeat with remaining ingredients. Place in the oven and bake for 8 minutes. Flip and cook for an additional 5 minutes.
  • Serve with optional toppings and jalapeño ranch.