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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Recipe Key

Vegan
Vegetarian
Dairy-Free
Gluten-Free

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