Inspired by Chef Nwenna Kai, I remember my Mexican roots and I made the raw enchiladas. The wrap is made with tomatoes and coconut pulp.
The filling is with more local ingredients, made with organic Chinese kale, zucchini, raw corn, avocados and a macadamia and walnut cheese. 
Then we carefully wrap it and pour a pine nut and cashew chipotle sauce
Add some more avocados and kale for decoration, viva Mexico!