Shrimp Rangoon Pockets

Sauté fresh shrimp in avocado oil with a little garlic powder until cooked. Once shrimp is cooked, set aside to cool and then cut into bite-size pieces.

For the sauce, mix together 2 heaping tablespoons of dairy-free cream cheese, 1 tablespoon of vegan mayonnaise, 2 teaspoons of organic garlic powder, and 1 tablespoon of gluten-free & soy-free Coco aminos soy sauce. Whisk thoroughly with a fork and set aside.

Prepare shredded veggies including organic purple cabbage, shredded carrots, scallions, and diced organic grape tomatoes.

Take a gluten-free tortilla and add a dollop of sauce in the middle. Add a pinch of the cooked shrimp and then a pinch of the prepared veggies. Fold the tortilla into a pocket.

Spray a George Foreman grill with avocado oil and use it to press the pocket until lightly golden and heated through. Garnish with parsley and enjoy.