Jamaican rice and peas:

1. In a large pot combine all your ingredients. Add the rice last. 
2. Mix all your ingredients so they are incorporated and cook rice on medium high covered for 18 minutes.
3. Turn off heat and let rice sit covered off heat for 5 minutes.
4. Garnish with chopped green onion.

Sautéed purple cabbage:

1. In a pan add the chopped cabbage and sauté it all until soft with salt and pepper on high heat. 
2. Add in a splash of apple cider vinegar and mix everything together well.
3. Turn the heat to low and let the cabbage steam covered for about 3-5 minutes.

Marinated jerk mushrooms:

1. Mix all the ingredients for the Jerk Marinade in a medium bowl and set aside. 
2. In a large pan sauté the sliced white onions in coconut oil until they are translucent and soft. 
3. Add in the sliced portobello mushrooms to the sautéed onions and season them with salt and pepper to taste until they are soft and meaty. 
4. Add the jerk marinade to the sautéed mushrooms and combine them well together. Cover the pan and let the mushrooms marinate and cook on medium low heat for 20-30 minutes.
5. Garnish with chopped fresh green onion. 

Pineapple Salsa:

1. Dice up the pineapple and bell peppers.
2. In a medium bowl, combine the diced fruit, peppers, smoked paprika, lime juice, and mix it all together until well combined. 

Creamy Jerk Sauce:

1. Add all the ingredients to a blender and blend them together until smooth and creamy. Add more lime juice, or vegetable broth if necessary. 

Crunch Wrap:

1. Once you have prepared all your ingredients load up a tortilla with first creamy jerk sauce, then the jerk mushrooms, topped with crushed plantain chips, sprinkle on some Dairy-Free Finely Shredded Mozzarella, add on a scoop of rice and peas, then a colorful helping of pineapple salsa, sautéed cabbage, and finish it up with creamy jerk sauce. 
2. Put a smaller tortilla on top of your piled ingredients and fold in the hanging over tortilla sides so that they enclose all the ingredients with the smaller tortilla. This is a bit challenging so you may want to balance the filled crunch wrap in your hands or use a bit of flour and water to seal the tortilla together. 
3. Add a bit of vegan butter or oil to a large pan and with the open seam side facing down in a pan, Cook and grill the crunch wrap on both sides until it is golden brown and crispy as much as possible. Periodically flip the crunch wrap and press it down to make sure that it is enclosed. 
4. Garnish the Cooked crunch wrap with chopped green onions and serve with a side of Creamy Jerk Sauce.
5. Sing your song. Do your dance. Speak your truth and enjoy the colorful Crunch Wrap!