FOR THE JALAPEÑO RANCH
½ cup vegan mayo
¼ cup olive oil
1 jalapeño chopped, remove ribs & seeds if you're sensitive to heat
1 tbsp apple cider vinegar
½ tsp onion powder
1 clove garlic peeled
¼ cup parsley roughly chopped
1 tbsp dried chives
salt if needed
FOR THE ROLLED TACOS
Chipotle Lentil Taco Meat
3 tbsp vegan cream cheese
12 corn tortillas
lime wedges, shredded lettuce, cilantro, pickled onions* for serving
Add all of the jalapeño ranch ingredients to a food processor. Pulse until combined. Taste and add salt as needed. Set aside.
Prepare the Chipotle Lentil Taco Meat. Remove from the heat and add the vegan cream cheese. Stir until combined.
Preheat the oven to 450 degrees (see notes for air fryer instructions). Heat the tortillas in the microwave for 30-60 seconds.
Add olive oil to both sides of a tortilla. Spread some of the lentil mixture down the center and roll up. Place seam side down on a baking sheet and repeat with remaining ingredients.
Place in the oven and bake for 8 minutes. Flip and cook for an additional 5 minutes.
Serve with optional toppings and jalapeño ranch.