Vegan Crunch Wrap Supreme
Large flour tortillas
2 cups Vegan burger crumbles
1 package taco seasoning
Hard tostado shells (If using corn tortillas, heat oven to 400° F. Place corn tortillas on a baking sheet and bake for 5-10 minutes until crispy)
Vegan sour cream
Vegan shredded cheese (@daiya cheese is my fav)
Shredded iceberg lettuce
- Cook your burger crumbles in a skillet with a bit of water, oil and taco seasoning until heated through, spice to taste with chili powder or flakes. Microwave your flour tortillas for 10seconds, or warm them in the oven, 1 at a time as you build your wraps, they cool off quickly.
- Build your wrap quickly: Lay out your wrap and spread a dollop of sour cream in the center. Top with a good amount of burger crumbles. If you are using shredded vegan cheese, add that now. Next, layer on the hardened tostado shell and spread on some more cheese. Top with diced tomatoes & shredded lettuce. Heat some oil on a large skillet or frying pan & turn on medium-low heat.
- Fold your wrap Once heated, wrap up your crunch wrap. Start with the bottom of the large tortilla and fold the edge up over the center. Continue to fold this way, working your way around the entire tortilla. There will be a spot left open in the center, this okay, if it is not too large. If it is, just fill it in with a cut piece of another flour tortilla. Gently place your crunch wrap folded side down onto the pan. Let it cook for a few minutes until it is browned, this should take roughly 3-5 mins. Flip your wrap, but make sure you are not flipping too early or your wrap will fall apart. Cook for another 2-3 minutes and then serve!