Vegan Crunch Wrap Supreme
Instructions
Step 1:
Begin by cooking your meatless ground in a pan with 1 tablespoon of olive oil over medium heat.
Step 2:
After about 5 minutes or the ground is cooked through, add the taco seasoning and about 3-4 tablespoons of water to deglaze the pan.
Step 3:
Set aside and warm up the nacho sauce and tortillas, just until they are easy to work with. I tend to place in the microwave for a few seconds so the sauce is smooth and the tortillas are soft.
Step 4:
Start by placing about 1/4 to 1/3 cup ground in the center of the large tortilla. Spread about 2 tbsp nacho sauce on top. Then place the tostada on top.
Step 5:
Sprinkle on the lettuce, tomato, cheese shreds, and cilantro if using.
Step 6:
Heat a pan over medium heat with about 1 tablespoon of oil.
Step 7:
Using one hand to hold everything in place, fold the edges of the tortilla inward until it is a 6 sided shape and the center is completely covered.
Step 8:
Carefully place the folded side down onto the hot skillet and cook for 2-3 minutes or until golden brown. Flip and cook another 2 minutes.
Step 9:
Serve immediately with additional warmed up cheese sauce, guacamole, or salsa! Enjoy!
PREP TIME
10 minutes
COOK TIME
12 minutes
SERVINGS
4
Ingredients
1 lbs Vegan "Beef"
1 package Taco Seasoning
Non-Dairy Nacho Cheese Sauce (I use Trader Joe's)
2 Cups Greens/Lettuce
1 Tomato, Diced
1 Package Non-Dairy Cheddar, Shredded
4 Flour Tortillas (12 in or larger)
4 Tostada Shells (4 in. or 5 in. in diameter)
Cilantro (optional)
2 Tbsp Oil, for cookin
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Leave A Comment
Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything.
Your Rating
Leave a Reply
RECIPE KEY
Vegan
Vegetarian
Dairy-Free
Gluten-Free
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