Easy Vegan Crunchwrap
The easy Vegan Crunchwrap recipe is super simple to make and highly customizable, which you'll love! I made mine with a simple vegan meat blend, but you can use black beans, tofu taco meat or really anything you'd like!
Servings: 4 crunchwraps
Ingredients
- 1 pound package of Impossible "meat" see post for other protein options!
- 1 packet of taco seasoning
- 4 burrito sized flour tortillas
- 4 fajita medium sized flour tortillas (or you can cut the large ones down to size)
- 4 tostada shells
- ¾ of shredded cheese OR 1/2 cup of queso
- Optional fillings: shredded lettuce sour cream, avocado/guacamole, pico de gallo/tomatoes
Instructions
- Cook the meat according to package directions. When it's nearly done, mix in the taco seasoning and 1/4 cup of water. Cook for 2 more minutes and remove from the heat.
- Assemble the crunchwraps by laying the large tortillas on a clean work surface. Divide the meat evenly among the 4 tortillas and top with the cheese/ queso. Place the tostada on top of the cheese. Top with the lettuce, pico, sour cream and guacamole (or whatever toppings you'd like).
- Place the medium tortilla on top of the fillings and seal the wrap shut by folding one piece over. Rotate the whole thing and continue to fold all the way around until sealed. To help the whole thing seal shut once in the pan, I brush the inner tortilla with a little water around the areas where the large and medium tortilla will touch.*
- Once ready to cook, heat a large skillet over medium heat. Once hot, add in the crunchwrap, crimped side down. It's a little difficult to get it into the pan but use your whole hand to hold the edges shut and carefully lower it into the pan. Cook for 4 minutes on each side or until a dark golden brown color.
- Serve and enjoy!
Notes
* My suggestion is to try cooking one of your Crunchwraps without the water and add the water to the second one if the first one didn't properly seal shut.
