• 150g banana blossom
• 3 mini soft tortilla wraps
• 2 limes
• ½ tsp smoked paprika
• ¼ tsp chilli powder
• ¼ tsp garlic powder
• pinch sea salt
• ½ tsp ground flaxseeds
• 1 tbsp low fat vegan mayonnaise
• fresh coriander leaves
• 60g shredded red cabbage
• 1 medium carrot, cut into matchstick size pieces

• Pat dry the banana blossom with kitchen towel and cut into 9 chunks.
• Place the sea salt, garlic powder, chilli powder, ground flaxseeds and smoked paprika into a bowl and mix together.
• Preheat the oven to 190ºC, 375ºF, Gas Mark5.
• Line a baking tray with baking parchment.
• Place the banana blossom chunks into the spice mix and stir until evenly coated, then place the banana blossom onto the baking tray and bake in the oven for 10 minutes.
• Mix the mayonnaise with the juice from one of the limes and set aside.
• Remove the banana blossom from the oven and place 3 chunks in the centre of each tortilla.
• Top with the shredded cabbage and carrot, drizzle with the lime mayonnaise and top with a few coriander leaves.
• Serve straight away with the remaining lime cut into wedges.

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