Prep Time: 20 minutes
Cook Time: 15-20 minutes
Servings: 12
Ingredients
12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)1 tablespoon vegetable oil
1 red or green bell pepper, sliced thin
1 small zucchini, diced
½ small yellow onion, sliced thin
1 teaspoon ground cumin
½ teaspoon fine sea salt
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
3 ounces (¾ cup) shredded dairy-free Colby Jack cheese
1 cup iceberg lettuce, shredded
1 large avocado, sliced thin
For the Creamy Cilantro Lime Sauce
½ cup raw cashews, soaked in water overnight and then drained½ cup unsweetened almond milk
2 tablespoons lime juice
¼ cup fresh cilantro, packed
1 clove garlic
¼ teaspoon ground cumin
¼ teaspoon kosher salt
Directions
- Make the creamy cilantro lime sauce: add all ingredients to a high-speed blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator to chill.
- Cook the vegetables: warm oil in a 10-inch nonstick pan placed on a stove set to medium heat.
- Add pepper, zucchini, onion, cumin, salt, chili powder, and black pepper to the pan. Cook, stirring constantly until onions and peppers are translucent, 7-9 minutes. Transfer to a plate.
- Turn airfryer to 400
° F. Top each Crepini with 2 tablespoons of cheese and place in the airfryer. Bake until crispy and golden brown, 3-4 minutes. - Top each Crepini with ¼ cup cooked veggies, some lettuce, and avocado. Drizzle tops with the creamy cilantro lime sauce and serve!
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