Vegan Crunchwrap Supreme (Print Version)
# Ingredients:
→ Shells & Base
01 -
Large flour tortillas, burrito-sized (10 inches)
02 -
Crunchy tostada shells (homemade or bought at the store)
→ Sauces & Protein
03 -
1 portion of Vegan Taco Filling
04 -
1 portion of Vegan Nacho Cheese
05 -
Vegan Sour Cream (homemade or store-bought)
→ Toppings
06 -
Mashed avocado (guacamole)
07 -
Diced fresh tomatoes
08 -
Favorite salsa
09 -
Thinly sliced iceberg lettuce
10 -
Fresh cilantro sprigs
# Instructions:
01 -
On a clean surface, lay one large tortilla flat. Cut an extra tortilla into wedges to use as patches for the bottom layer.
02 -
Spoon nacho cheese into the center, leaving space around the edge. Add some vegan taco filling right over the cheese.
03 -
Spread sour cream over a tostada and set it, sour cream side facing up, on top of the taco filling.
04 -
Add chopped tomatoes, salsa, shredded lettuce, guacamole, and cilantro. Use the tortilla wedges to secure the top.
05 -
Fold the tortilla over your fillings, making six overlapping folds to create a hexagon. If your tortilla feels stiff, warm it slightly with a damp towel.
06 -
On medium heat, warm up some oil in a frying pan. Place the folded side of the wrap down and cook for 2-3 minutes per side till crispy and golden.
# Notes:
01 -
Store-bought or homemade options work fine for any part.
02 -
Don't overfill, or it'll be hard to fold properly.
03 -
Warm tortillas ahead of time to help them stay pliable.