Vegan Crunchwrap Supreme
Ingredients
- 1 cup homemade vegan queso (or store-bought)
- 1 tbsp coconut oil
- 12 oz vegan "ground meat"
- 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 homemade Cashew Queso, prepare it now. Alternatively, use store-bought queso.
In a large skillet, melt the coconut oil over medium heat. Add the vegan "ground meat" and taco seasoning. Cook until browned and well combined, around 5 to 7 minutes. Transfer to a bowl and set aside.
Place a large tortilla on a work surface. In the center, layer a bit of vegan queso, followed by vegan "ground meat", tortilla chips (arranged side-by-side in a circle shape), salsa, chopped tomatoes, lettuce, cilantro, and mashed avocado. Top with a small tortilla and fold in the edges of the large tortilla to close.
In the same skillet, heat a drizzle of olive oil over medium heat. Place the crunchwrap seam side down and cook for 2 to 3 minutes until the exterior becomes firm and golden brown. Flip and cook the other side until golden. Cut and serve.
Repeat Steps 3 and 4 to make more crunchwraps until all the ingredients are used.