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 tablespoon coconut oil
- 12 ounces vegan 'ground meat' (I used Lightlife)
- 4 teaspoons 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 or use store-bought as an alternative.
Melt the coconut oil in a large skillet on medium heat, then add the vegan 'ground meat' and taco seasoning, cook until browned and combined for about 5 to 7 minutes, and transfer to a bowl and set aside.
Place a large tortilla on a work surface, layer the center with a bit of vegan queso, followed by vegan 'ground meat', tortilla chips arranged side-by-side in a circle shape, salsa, chopped tomatoes, grated iceberg lettuce, chopped cilantro, and smashed avocado, then top with the small tortilla and fold in the edges of the large tortilla to close.
Heat a drizzle of olive oil in the large cleaned skillet on medium heat, place the crunchwrap 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 by repeating the assembly and cooking process until all ingredients are used.
