Dive into the delectable world of vegan cuisine with this Vegan Crunchwrap Supreme, a creative twist on a fast-food favorite that packs both flavor and nutrition. This recipe features layers of vegan meat, creamy nacho cheese, crisp vegetables, and tangy sour cream wrapped in a golden-browned tortilla, offering a satisfying crunch with every bite.Perfect for vegans and meat-lovers alike, this dish is designed to impress with its array of textures and flavors, proving that plant-based meals can be both indulgent and health-conscious. Whether you’re seeking a quick dinner solution or a fun meal to share, this vegan crunchwrap promises a delightful culinary experience that leaves you craving more.
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Ingredients:
6 large flour tortillas
6 tostada shells
2 cups vegan ground meat (textured vegetable protein or similar)
1 cup vegan nacho cheese sauce
1 cup diced tomatoes
1 cup shredded lettuce
1/2 cup chopped red onion
1/2 cup sliced black olives
1/2 cup vegan sour cream
1 tablespoon taco seasoning
2 tablespoons vegetable oil
Salt and pepper to taste
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Directions:
In a skillet, cook the vegan ground meat with taco seasoning and vegetable oil until browned. Season with salt and pepper.
Warm the flour tortillas for easy folding. Place each tortilla flat and spread a layer of vegan nacho cheese in the center.
Add a cooked vegan meat layer over the cheese. Top with a tostada shell, then spread vegan sour cream on the tostada.
Add lettuce, tomatoes, onions, and black olives over the sour cream. Fold the edges of the tortilla towards the center, creating a flat-bottomed hexagonal shape.
Heat a small amount of oil in a skillet over medium heat. Place the crunchwrap fold-side down and press lightly with a spatula to seal the folds. Cook until golden brown, about 2-3 minutes per side.
Serve hot.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Kcal: 450 kcal per serving
Servings: 6