Joshuas' Cashew Coconut Curry Wrap

Heat the coconut oil in a skillet over medium heat. Add the cumin seeds and sauté until fragrant and golden.

Add the chickpeas, minced garlic, coconut milk, curry powder, black pepper and a pinch of salt. Stir everything together.

Let the curry simmer on low to medium heat, stirring now and then, so the chickpeas soaks up the coconut curry flavor.

While the curry simmers, add the soaked cashews, red onion, bell pepper, nutritional yeast, garlic, lemon juice and coconut aminos to a blender. Add the water a little at a time and blend until smooth and creamy. Set aside.

Thinly slice the red onion, tomato and bell pepper. Slice the avocado and rinse the sprouts.

Lay a tortilla flat and spread a generous layer of cashew sauce down the center. Top with the warm curry, avocado, sliced veggies and sprouts.

Fold in the sides of the tortilla, then roll it up tightly like a burrito.

Place the wrap seam side down in a warm skillet. Toast each side until golden brown and slightly crispy.

Slice in half and serve right away with any extra cashew sauce for dipping.