Vegan Taco Salad Wraps

These vegan soft tacos are a great week night meal at our house that can easily be individualized for even the most picky eater.

TACO INGREDIENTS:
Whole wheat torillas
Daiya vegan cheddar cheese (or shredded cheddar cheese if you're not vegan)
Boca meatless crumbles
Baby spinach or shredded cabbage
1/2 c. frozen corn kernels (optional)
2 green onions (chopped)
chopped tomatoes (I slice organic grape tomatoes in half)
sliced black olives
1 tsp. cumin
1 tsp. chili powder
1 tsp. (or more) garlic powder
1 T. extra virgin olive oil
salt and pepper to taste

SAUCE INGREDIENTS:
1/2 c. Veganaise
1/4 c. Taco Bell mild sauce
a small handful of chopped fresh cilatro

DIRECTIONS:
1) Heat Boca crumbles in skillet with olive oil.
2) Add corn and spices to crumbles and cook until heated (sliced mushrooms and/or drained black beans would also be good).
3) Chop onions, tomatoes, and cabbage.
4) Mix sauce ingredients in a separate bowl.
3) Because my three teens are "picky" eaters, I set up our taco wraps as a bar.

4) Layer any, or all,  of the following in the middle of an organic wheat wrap: meatless crumbles, spinach or cabbage, tomatoes, Daiya vegan cheese, green onion, and sliced olives
5) Spoon a dab of the sauce on top of other ingredients (or you could top it with homemade guacamole)

6) Roll up and enjoy