Homemade Vegan Crunchwrap Supreme
Ingredients
- 1 cup homemade vegan queso (recipe on the feed a few posts back, and on the blog, or use store-bought)
- 1 tbsp coconut oil
- 12 oz vegan "ground meat" (I used Lightlife)
- 4 tsp taco seasoning
- 6 large, 10-inch, tortillas
- 6 small, 5-inch, tortillas (or two more 10-inch tortillas cut into quarters)
- 1-2 cups tortilla chips
- 1/2 cup salsa
- 1/2 cup chopped tomatoes
- 1 cup grated iceberg lettuce
- 1/4 cup chopped cilantro
- 2 avocados, mashed
- olive oil, for drizzling
Preparation
If using the homemade Cashew Queso, make this now (recipe on the feed, a few posts back, and on the blog or use store-bought)
Melt the coconut oil in a large skillet on medium-heat, then add the vegan "ground meat" and taco seasoning and cook until browned and combined, about 5 to 7 minutes, then transfer to a bowl and set aside
Place a large tortilla on a work surface and layer the center with a bit of vegan queso, followed by vegan "ground meat", nachos side-by-side to make a circle shape, salsa, chopped tomatoes, lettuce, cilantro and smashed avocado, then top with the small tortilla and fold in the edges of the large tortilla over to close
Heat a drizzle of olive oil in the large cleaned skillet on medium heat and place the crunch wrap seam side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden, then cut and serve
Continue making the crunchwraps following the previous steps until you’ve used all the ingredients
