BEST Vegan Crunchwrap (Print Version)

# Ingredients:

→ Base & Shells

01 - Tostada shells (homemade or store-bought)
02 - Large flour tortillas (about 10 inches wide)

→ Protein & Sauces

03 - One portion Vegan Nacho Cheese Sauce
04 - A batch of Vegan Taco Meat
05 - Vegan Sour Cream (homemade or store-bought)

→ Fresh Toppings

06 - Chopped tomatoes
07 - Fresh guacamole
08 - Cilantro sprigs
09 - Shredded lettuce (use iceberg)
10 - Your favorite salsa

# Instructions:

01 - Lay one tortilla flat on your work surface. Cut another tortilla into four pieces to use as patches for the bottom.
02 - Spread nacho cheese in the center, leaving space around the edge. Pile some taco meat right on top of the cheese.
03 - Coat a tostada shell with sour cream and set it on the taco meat, sour cream side facing up.
04 - Top with guacamole, a scoop of salsa, chopped tomato, cilantro, and lettuce. Put the tortilla wedge on top as a cover.
05 - Fold the edges into six sides, pressing down to keep it together. If tortillas are stiff, warm them with a damp towel in the microwave.
06 - Warm up a skillet with some oil over medium heat. Place the folded wrap seam-side down and cook 2-3 minutes per side until it turns golden.

# Notes:

01 - Feel free to use all homemade or pre-made options.
02 - Don't overfill; it'll be tricky to fold tightly.
03 - Warm tortillas a bit to keep them from tearing.

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