Pour the cashews into a medium-sized bowl and pour the boiling water over them. Let them steep for 2 hours and then drain. Add the nuts and the rest of the ingredients to a food processor and blitz until smooth. Add the avocado and blitz until smooth, then season to taste. Cover and place in the fridge until needed.

Heat a frying pan or griddle pan over high heat. Brush the corn with oil and pan fry/griddle until it is charred on all sides. Allow to cool and then slice it off the cob.

Set a large frying pan over medium heat and add a glug of olive oil. Add the mashed tofu, turmeric and garlic and cook for 4-5 minutes until most of the water has cooked out. Season to taste with salt and pepper.

To assemble, lay the wraps out and spoon a layer of avo cashew crema in the centre of each wrap. Divide the scrambled tofu between the wraps then start adding the filling, add 3-4 Fry’s Family Mini Chipolatas on each, followed by corn, black beans, onion, yellow pepper and jalapenos if using. Finish with some fresh coriander and season with salt and pepper. Roll up the wraps and secure with a toothpick if needed. Serve with extra avo cashew crema for dipping.