Spicy Impossible Taco Wraps with Pico de Gallo

Instructions

1. 1

   Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, 3–4 minutes.

2. 2

   Add garlic; cook 30 seconds until fragrant.

3. 3

   Crumble Impossible Burger into the skillet. Cook, breaking up with a spatula, until browned, 5–7 minutes.

4. 4

   Stir in cumin, paprika, chili powder, salt and pepper. Cook 1–2 minutes to toast the spices. Taste and adjust seasoning.

5. 5

   Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes.

6. 6

   Assemble: place a scoop of the seasoned Impossible on each tortilla, add pico de gallo, shredded lettuce/cabbage, cheese (if using), a drizzle of sour cream or crema, and cilantro. Squeeze lime over the top and add hot sauce if desired.

7. 7

   Fold or roll and serve immediately.

8. 8

   Smoky, savory base from the Impossible and spices, bright, acidic pop from pico de gallo, creamy cooling elements if you add sour cream, and optional heat from jalapeños/hot sauce.

9. 9

   Make quesadillas: sprinkle cheese on tortilla, add the cooked Impossible, fold and grill until golden.

10. 10

    Make a burrito bowl: skip tortillas, serve Impossible over rice with pico, beans, and toppings.

11. 11

    Add beans or corn for extra texture and fiber.