Vegan Crunchwrap Supreme (Print Version)
# Ingredients:
→ Shells & Base
01 -
Tostada shells (homemade or bought at the store)
02 -
Large 10-inch flour tortillas for burritos
→ Sauces & Protein
03 -
Vegan taco meat, one batch
04 -
Vegan cheese sauce, one batch
05 -
Store-bought or homemade vegan sour cream
→ Fresh Add-Ons
06 -
Iceberg lettuce, shredded
07 -
Fresh guacamole
08 -
Cilantro sprigs
09 -
Salsa, any type you love
10 -
Chopped tomatoes
# Instructions:
01 -
Lay one tortilla flat. Cut another tortilla into smaller pieces to act as patches for the base.
02 -
Spoon some nacho cheese sauce in the center, keeping enough space at the edges. Pile taco meat over it.
03 -
Spread sour cream on the tostada. Place it (sour cream side facing up) over the taco meat.
04 -
Top it with guacamole, lettuce, salsa, chopped cilantro, and tomatoes. Cover with a small piece of tortilla.
05 -
Make 6 neat folds around the edges to form a hexagon. Push gently to stick everything together. You can slightly dampen the wrap if necessary.
06 -
Add oil to a skillet and heat it up to medium. Cook the folded side down for 2–3 minutes, then flip and cook the other side until crispy.
# Notes:
01 -
Homemade or store-bought parts can work just as easily
02 -
Don’t overfill or the wrap will be tough to fold
03 -
Heat tortillas a bit to stop them ripping while folding