Vegan Potato Crunch Wraps
Ingredients
- 12 oz vegan ground beef
- 1 tbsp taco seasoning
- 1/2 tbsp olive oil
- 1/4 cup chopped white onion
- 1 1/2 cups chopped potato
- 1/2 cup cashews
- 1 chopped carrot
- 1 tbsp nutritional yeast
- 1/4 tsp salt (or more to taste)
- 1/2 cup vegan cheddar shreds (optional)
- 1/2 cup unflavored and unsweetened non-dairy milk
- 1/2 cup chopped or shredded lettuce
- 1 small chopped tomato
- Tortilla chips or 4 tostada shells
- 4 12 inch tortillas
- 4 small street taco style tortillas
- 1/2 cup vegan sour cream
- Olive oil for pan frying
Preparation
Cook the vegan ground beef mixture with taco seasoning, olive oil, onion, potato, carrot, nutritional yeast, and salt until vegetables are tender, adding non-dairy milk if needed
Stir in cashews and remove from heat
For each crunchwrap, place a large tortilla on a flat surface and top with a tostada shell or tortilla chips in the center
Place a small street taco style tortilla on top of the chips or tostada shell
Spoon the cooked filling over the small tortilla, then add lettuce, tomato, vegan cheddar if using, and vegan sour cream
Fold the sides of the large tortilla inward, then fold the top and bottom to form a rectangular wrap
Pan-fry the crunchwrap in olive oil until golden brown on both sides
Cut in half and serve immediately
Tips
This recipe supports weight loss and a healthier lifestyle when incorporated into balanced eating
Adjust salt and seasonings to personal preference
