The Best Vegan Crunchwrap Supreme (Print version)
A homemade vegan crunchwrap supreme loaded with seasoned plant-based meat, vegan queso, and fresh toppings, pan-fried until golden and crisp.
# Ingredients:
For the filling
01 -
1 tbsp olive oil
02 -
12 oz (340 g) plant-based ground beef
03 -
2-3 tbsp taco seasoning
04 -
2 tbsp water
For assembly
05 -
4 large (10-inch) flour tortillas
06 -
4 small (5-inch) flour tortillas
07 -
1 cup (240 ml) vegan queso or nacho cheese sauce
08 -
4 tostada shells, or 1 cup sturdy corn tortilla chips
09 -
1/2 cup (120 ml) vegan sour cream
10 -
1 cup (70 g) shredded iceberg lettuce
11 -
1/2 cup (75 g) diced tomato
12 -
1/2 cup (120 ml) salsa
13 -
2 avocados, mashed
14 -
1/4 cup (4 g) chopped fresh cilantro
15 -
1/2 cup (60 g) shredded vegan cheese (optional)
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Crumble in the plant-based ground and cook for 5 to 7 minutes, stirring occasionally, until browned and crisp in spots. Stir in the taco seasoning and water, then cook for 2 more minutes. Transfer to a bowl.
02 -
Gently heat the vegan queso in a small saucepan over low heat or in the microwave in 20-second bursts, stirring until smooth and pourable.
03 -
Shred the lettuce, dice the tomato, mash the avocado with a fork, and chop the cilantro. Set everything near your workstation.
04 -
Lay a large tortilla flat. Spread 2 to 3 tablespoons of warm queso in the center, leaving a 2-inch border. Add one-quarter of the seasoned plant-based meat, then place a tostada on top. Spread 1 to 2 tablespoons of sour cream over the tostada, then add lettuce, tomato, salsa, avocado, and cilantro.
05 -
Place a small tortilla over the vegetables. Fold the edges of the large tortilla up and over the small one, working around in sections clockwise, until the wrap is fully enclosed.
06 -
Heat a drizzle of oil in a clean non-stick skillet over medium heat. Place the crunchwrap seam-side down and cook for 2 to 3 minutes until golden brown and sealed. Press gently with a spatula to help the folds stick.
07 -
Carefully flip the crunchwrap and cook the other side for 2 to 3 minutes until spotty brown and crisp. Cut in half and serve hot.
# Good to know:
01 -
Best served immediately while the tortilla is crisp.
02 -
Prep the filling and chop the vegetables ahead to save time.