Homemade Vegan Crunchwrap Supreme (Print Version)
# Ingredients:
→ Base & Shells
01 -
10-inch burrito-size flour tortillas
02 -
Tostada shells (store-bought or homemade)
→ Protein & Sauces
03 -
1 batch Vegan Taco Meat
04 -
1 batch Vegan Nacho Cheese Sauce
05 -
Vegan Sour Cream (store-bought or homemade)
→ Fresh Toppings
06 -
Guacamole
07 -
Chopped tomatoes
08 -
Salsa of choice
09 -
Shredded iceberg lettuce
10 -
Cilantro leaves
# Instructions:
01 -
Place flour tortilla on flat surface. Cut an extra tortilla into four wedges to patch the bottom of each crunchwrap.
02 -
Spread nacho cheese sauce in middle, leaving generous border. Add vegan taco meat on top.
03 -
Spread vegan sour cream on tostada shell and place on top of taco meat, sour cream side up.
04 -
Layer tomatoes, salsa, lettuce, guacamole, and cilantro. Place tortilla wedge on top.
05 -
Make 6 folds to create a hexagon shape, pressing down to secure. Microwave dry tortillas with damp paper towel if needed.
06 -
Heat skillet with oil over medium heat. Cook crunchwrap seam-side down 2-3 minutes per side until golden brown.
# Notes:
01 -
Can use store-bought or homemade components
02 -
Do not overstuff or it won't fold properly
03 -
Warm dry tortillas to prevent unfolding