Preheat oven 375 degrees F and prep baking pan with avocado oil parchment paper.

Using a mandoline, thinly slice cabbage into large bowl. After slicing, soak in water then rinse and set aside.

In small skillet add oil, garlic, pinch of salt and sauté for a few seconds. Add adobo and sliced heart of palm. Turn off heat and add to large bowl.

Add onions, cilantro, tomato, green onion, salt, black pepper and vegan cheese.

Add ground jalapeno and mix with tongs. Distribute flavors evenly and if needed add more salt.

Add filling to flour tortillas and fold burrito style. Spray or brushing each burrito with oil between to prevent sticking to each other.

Bake 35 minutes or until golden.

Serve with a dollop of sour cream and salsa verde.