BEST Vegan Crunchwrap (Print Version)
# Ingredients:
→ Shells & Wraps
01 -
Large burrito-size tortillas (10 inches)
02 -
Crunchy tostada shells, either homemade or from the store
→ Sauces & Proteins
03 -
Vegan ground taco filling (one batch)
04 -
Creamy vegan nacho cheese (one batch)
05 -
Homemade or premade vegan sour cream
→ Toppings to Freshen Up
06 -
Mashed guacamole
07 -
Diced fresh tomatoes
08 -
Your favorite kind of salsa
09 -
Crisp shredded lettuce
10 -
Handpicked cilantro leaves
# Instructions:
01 -
Lay a large tortilla out on a clean surface. Cut an extra one into quarters to use for sealing the base later.
02 -
Spread a generous dollop of nacho cheese in the center. Put the vegan taco filling right on top.
03 -
Spread sour cream across one side of a tostada shell. Lay it carefully over the taco filling, sour cream facing up.
04 -
Add cilantro, guacamole, lettuce, diced tomatoes, and salsa in layers. Place one of those tortilla quarters on top of everything.
05 -
Fold the sides inward six times to form a hexagon shape. If the tortilla isn’t soft enough, zap it briefly covered with a damp paper towel.
06 -
Warm some oil in a frying pan over medium. Place the crunchwrap seam-side down and cook a couple of minutes per side until crispy and golden.
# Notes:
01 -
You can make ingredients at home or grab them premade from the store.
02 -
Don't pack it too full or it won't stay shut when folded.
03 -
Warm tortillas beforehand so they'll bend without breaking.