Ingredients
For the Filling:
- 1 cup vegan ground beef crumbles or lentil taco filling 🌾
- 1/2 cup diced tomatoes 🍅
- 1/4 cup diced onions 🧅
- 1/4 cup diced bell peppers 🫑
- Taco seasoning to taste 🌶️
For the Cheese Sauce:
- 1/2 cup cashews (soaked) or 1/2 cup store-bought vegan cheese 🧀
- 1/4 cup plant milk 🥛
- 1 tbsp nutritional yeast 🌿
- 1 tsp garlic powder 🧄
- Salt to taste 🧂
Other Essentials:
- Large flour tortillas 🌮
- Small corn tortillas or tostadas for crunch 🌽
- Lettuce, shredded 🥬
- Vegan sour cream or yogurt 🥣
- Olive oil or vegan butter for grilling 🛢️
Instructions
How to Make It 🔥🥄
1. Prepare the Filling
In a skillet, cook vegan crumbles with taco seasoning, onions, and bell peppers until browned and fragrant. Add tomatoes and cook for another 2 minutes.
2. Make the Vegan Cheese Sauce
Blend soaked cashews, plant milk, nutritional yeast, garlic powder, and salt until smooth and creamy. Heat in a small pan until warm and gooey.
3. Assemble the Crunchwrap
Lay a large flour tortilla on a flat surface. In the center, layer:
- Vegan beef mixture
- Cheese sauce
- Crunchy tostada or corn tortilla
- Lettuce and vegan sour cream
Fold the edges of the flour tortilla over the center, creating a sealed wrap.
4. Grill It
Heat a skillet with a bit of oil. Place the Crunchwrap seam-side down and cook for 3-4 minutes per side until golden brown and crispy.
Notes
Flavor Variations 🧑🍳💡
- Spicy Kick: Add jalapeños or chipotle sauce 🌶️
- Loaded Style: Include guacamole, salsa, or vegan bacon 🥑
- Low-Carb: Use a low-carb wrap or lettuce wrap variation 🌿