For the Avocado Ranch:
1. Mix all ingredients (1 cup vegan milk, 1 tbsp apple cider vinegar, 1/2 avocado, 1/2 lemon, 1/2 cup hemp seeds, 1 tsp onion powder, large pinch of salt) excluding dill and cilantro until smooth.
2. Add in dill and cilantro to taste and mix.
For the Chipotle Sauce:
1. Add 3/4 cup cashews, 1 cup vegan milk, 2-3 marinated chipotle peppers, and a sprinkle of salt to a blender.
2. Blend until smooth.
3. Store in an airtight container.
For the Vegan “Chicken”:
1. Prep your tofu by removing it from the package and patting dry.
2. Combine 2 (16oz) super firm tofu packages, 1 Siete Mexican seasoning package, 1/4 cup soy sauce, and 2 tablespoons of avocado oil (divided).
3. Begin to marinate your "chicken" for at least 30 minutes.
4. Next, place your chicken cutlets on 1-2 tbsp of avocado oil in a pan.
5. Sauté each side on medium heat until golden brown, around 8-10 minutes.
6. Set aside, dice, and be ready to use.
To Assemble the Burritos:
1. Lay down your burrito shells.
2. Place 1-2 tablespoons of your avocado ranch on each shell.
3. Top with 1/2 cup vegan chicken and vegan cheese to taste.
4. Tuck and roll to form a burrito shape.
5. Proceed to do this a second time (for a double layer).
6. Add a thin layer of oil to a cast iron pan.
7. Lay down around 1-2 tablespoons of vegan cheese in the pan.
8. Top with your burrito.
9. Once a crust develops, around 2-4 minutes, flip the burrito.
10. Serve with your chipotle sauce!
