VFC

Started from the spud, now we here 🥔
 
Potatoes deserved better, so we turned them into a crispy wrap. Check out the recipe below ⬇️

INGREDIENTS:
For the potato wrap:
2-3 large potatoes, peeled and thinly sliced
1 tbsp olive oil (for greasing)
1/2 cup vegan cheese, grated
 
For the filling:
2 VFC Crispy Chick*n Fillets
2 tbsp garlic & herb vegan cream cheese
1 cup iceberg lettuce, shredded
1/2 cucumber, thinly sliced
1 tomato, sliced
Sriracha or hot sauce for drizzling
 
METHOD:
1. Preheat oven to 200°C.
2. Grease a lined baking tray with olive oil and arrange the potato slices in overlapping layers to form a large rectangle or square.
3. Sprinkle over the grated vegan cheese and bake for 25-30 minutes until golden and crispy. 
4. Cook the Chick*n Fillets in the air fryer or oven until crisp. Slice into strips once cooked. 
5. Carefully lift the crispy potato wrap from the tray and flip it onto a board.  
6. Spread over the vegan cream cheese, add lettuce, cucumber, tomato, and the sliced Chick*n Fillets. 
7. Add a drizzle of sriracha or hot sauce if using. Fold and cut in half.  
8. Serve immediately and enjoy!

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