Ingredients
Scale
- 4 large flour tortillas
- 4 hard tostada shells
- 10 oz vegan ground “beef” (e.g., Beyond Meat)
- 1 tbsp coconut oil
- 2 tsp taco seasoning
- 1 cup vegan queso (homemade or store-bought)
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1/2 cup vegan sour cream
- 1/2 cup vegan shredded cheese
- 1 avocado, mashed
Instructions
- Prepare the Vegan Taco Meat:
- Heat a large skillet over medium heat. Add 1 tablespoon of coconut oil.
- Add vegan ground “beef” and taco seasoning. Cook for 5-7 minutes, stirring often, until browned and crumbly. Set aside.
- Warm the Tortillas:
- Microwave the large tortillas for 10-15 seconds to make them pliable for folding.
- Assemble the Crunchwrap:
- Lay one large tortilla on a flat surface. Spread 2 tablespoons of vegan queso in the center.
- Layer with 1/4 of the cooked taco meat, a tostada shell, shredded lettuce, diced tomatoes, vegan sour cream, and shredded cheese.
- Place a smaller tortilla or a piece of another tortilla on top of the fillings. Fold the edges of the large tortilla towards the center, pressing down to seal.
- Cook the Crunchwrap:
- Heat the skillet over medium heat. Place the Crunchwrap seam-side down in the skillet.
- Cook for 2-3 minutes until golden and crispy. Flip and cook the other side for another 2-3 minutes. Repeat with the remaining Crunchwraps.
- Serve and Enjoy:
- Slice in half and serve warm with additional toppings or dipping sauces if desired.
Notes
- For a gluten-free version, use gluten-free tortillas and tostada shells.
- The vegan queso can be made by blending cashews, water, diced green chiles, and taco seasoning until smooth.
- Customize the filling with your favorite plant-based proteins or add-ins like black beans, corn, or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet (Stovetop), Air Fryer (optional), Oven (optional)
- Cuisine: Tex-Mex
- Diet: Vegan