Fully Loaded Vegan Crunchwraps
Ingredients
- 1 cup Cashew Queso
- 1 tbsp coconut oil
- 1 package (12 oz/340 g) Plant-Based Ground
- 4 tsp taco seasoning
- 6 large (10-inch) tortillas
- 6 small (5-inch) tortillas (or two more 10-inch tortillas cut into quarters)
- Some crunchy tortilla chips
- 1/2 cup salsa
- 1/2 cup chopped tomatoes
- 1 cup shaved iceberg lettuce
- 1/4 cup freshly chopped cilantro leaves
- 2 avocados, smashed
- Olive oil, to drizzle
Preparation
If using homemade Cashew Queso, make it now or use store-bought.
Melt the coconut oil in a large skillet over medium heat, add the plant-based ground and taco seasoning, cook until browned and combined for about 5 to 7 minutes, then transfer to a bowl and set aside.
Place a large tortilla on a work surface, layer the center with cashew queso, plant-based ground, tortilla chips arranged in a circle, salsa, chopped tomatoes, lettuce, cilantro, and smashed avocado, top with a small tortilla and fold the edges of the large tortilla to close.
Heat a drizzle of olive oil in the cleaned skillet over medium heat, place the crunchwrap seam side down, cook for 2 to 3 minutes until firm and golden brown, then flip and cook the other side until golden, cut and serve.
Continue assembling and cooking the wraps as described in the previous steps until all ingredients are used.
