Best Healthier Vegan Crunchwrap
Ingredients
- 4 extra large flour tortillas
- 4 corn tostadas
- 1 package Impossible ground beef
- 1 package shredded vegan cheddar
- 1 cup vegan nacho cheese
- 1/2 head of lettuce
- 2-3 tomatoes
- 1/2 yellow onion
- 1/2 cup vegan sour cream (optional)
- 1 tablespoon avocado oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- Salt and pepper to taste
Preparation
Heat avocado oil in a skillet over medium heat.
Add Impossible ground beef, chili powder, garlic powder, cumin powder, salt, and pepper. Cook until browned and fully cooked.
Prepare the vegetables: shred the lettuce, dice the tomatoes and onion.
Warm the flour tortillas slightly to make them pliable, either in a microwave or on a dry skillet.
Assemble each crunchwrap: place a corn tostada in the center of a flour tortilla. Layer with cooked ground beef, shredded vegan cheddar, vegan nacho cheese, shredded lettuce, diced tomatoes, diced onion, and vegan sour cream if using.
Fold the edges of the tortilla towards the center, overlapping to seal the filling and form a hexagonal shape.
Heat a skillet over medium heat and cook the crunchwrap, folded-side down, until golden brown. Flip and cook the other side until crisp.
Repeat with remaining tortillas and serve immediately.
