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Vegan Crunchwrap Supreme - Good Old Vegan

Dinner

Vegan Crunchwrap Supreme

Vegan Crunchwrap Supreme!❤️🌱

This recipe is SO GOOD! Made with homemade vegan queso, vegan “ground meat,” crunchy tortilla, lettuce, salsa, tomatoes and avocado.

Wrapped neatly, and pan-fried into a crispy hand-held tortilla pocket.

Vegan Crunchwrap Supreme

This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, vegan "ground meat," crunchy tortilla, lettuce, salsa, tomatoes and avocado.

Course Dinner

Cuisine Mexican-Inspired

Keyword Plant-Based, Vegan

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 376kcal

Author Hannah

Ingredients

1 cup homemade vegan queso or use 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
½ cup salsa
½ cup tomatoes chopped
1 cup iceberg lettuce grated
¼ cup cilantro leaves chopped
2 avocados mashed
olive oil for drizzling

Instructions

If using the homemade Cashew Queso, make this now. (Alternatively you can use store-bought).
Melt the coconut oil in a large skillet on medium-heat, then add the vegan "ground meat" and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven't already for building.
Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with vegan "ground meat", nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.
Top with the small tortilla and fold in the edges of the large tortilla over to close. *
Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunch wrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.
Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.

Notes

*(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).