Put a small pot of water on to boil and cook the rice. It will take about 45 minutes. Once ready, drain and spread on a plate to cool.

Meanwhile, prepare the ranch. If you are making your own mayo, place the aquafaba in the tall cup that comes with your immersion blender or in a small food processor. With the blender or processor running, slowly (very slowly) drizzle in the oil. This makes a bit more mayo than you need for the ranch recipe, store the leftover in an airtight container.

Combine the mayo with the vegan yogurt, parsley, dill, garlic powder, onion powder and ¼ teaspoon of the salt. Place in the fridge for the flavour to develop while you prep the veggies. When you’re ready to make the wraps, taste the ranch and adjust the seasonings if you think it needs more of something.

Take 2 tablespoons of the ranch and stir it into the cooked rice along with ½ teaspoon salt and pepper to taste.

Make your wraps by placing a small handful of spinach down the centre of a tortilla and piling the julienned veggies and sprouts on top. Dollop over more ranch dressing. Fold in the sides and roll it up. Optional: toast the wraps in a dry pan on both sides until golden.