Spanish Grain Stuffed tortilla pockets

Simple & delicious stuffed tortilla pockets with Smoky Spanish Style Grains & Rice and served with a creamy vegan chilli cheese dip 😋

A super quick & convenient dish – whether it’s as a snack or for your lunchbox

By Romy London

@RomyLondon

Serves 2
40 minutes
2 pans
Proficient

Suitable for dairy-free, vegans and vegetarians

Ingredients

1 x 250g pouch of Merchant Gourmet Smoky Spanish Style Grains & Rice
3 whole-wheat tortilla wraps
2 Tbsp flour & 2 Tbsp plant milk

For the vegan chilli cheese dip

30g cashews, soaked in boiling water for 20 minutes
2 Tbsp nutritional yeast
1 tsp chilli flakes
4 Tbsp plant milk (ideally almond, soy or cashew)
Salt & pepper to taste

Instructions

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Prepare the Merchant Gourmet Smoky Spanish-Style Grains & Rice according to the packaging instructions.
In the meantime mix the flour & plant milk in a small bowl and quarter all your whole wheat tortilla wraps.
Place each quarter with the tip facing away from you, fold the left and right corners to the middle and use the flour/plant milk mixture to glue the sides together, creating an open pocket.
Fill 1 Tbsp of the Merchant Gourmet Smoke Spanish-Style Grains & Rice into each pocket, use the flour mix to ‘glue’ the lid of the pocket close. Repeat until you’ve filled all pockets.
Place the pockets on a baking tray and bake in the oven for 12-15 minutes until brown.
Blend your sauce ingredients in a high-speed blender and serve alongside the pockets (hot or cold!)
Get dipping & enjoy!