Description
A quick and satisfying vegan crunchwrap that layers tortillas, nacho cheese, and taco meat, perfect for busy weeknights.
Ingredients
Scale
- 10-inch burrito-size flour tortillas
- Vegan taco meat (crumbled tempeh, soy crumbles, or spiced lentils)
- Vegan nacho cheese sauce
- Tostada shells
- Vegan sour cream
- Guacamole
- Chopped tomatoes
- Salsa of choice
- Shredded iceberg lettuce
- Fresh cilantro leaves (optional)
- Neutral oil for pan-frying
- Pickled jalapeños or sliced fresh jalapeños (optional)
- Diced red onion or green onion (optional)
- Canned black beans or refried beans (optional)
- Vegan shredded cheddar-style cheese (optional)
- Lime wedges (optional)
Instructions
- Warm the tortillas in a damp towel in the microwave for 20–30 seconds or heat in a skillet for 10–15 seconds per side.
- Heat or prepare the vegan taco meat in a skillet.
- Spoon the nacho cheese in the center of a warmed tortilla.
- Add a generous portion of taco meat over the cheese.
- Spread vegan sour cream on one side of a tostada shell and place it on top of the meat.
- Add scoops of tomatoes, salsa, shredded lettuce, guacamole, and cilantro on top.
- Place a tortilla wedge on the edge of the toppings for support.
- Fold the tortilla up over the toppings to create pleats until enclosed.
- Toast in a skillet over medium heat, folded-side down, for 2–3 minutes until golden brown.
- Flip and cook the other side for 1–2 minutes until golden.
- Let rest for 1–2 minutes, slice in half, and serve with extra salsa and lime wedges.
Notes
For quicker assembly, use store-bought nacho sauce and taco crumbles. Kids can help by adding toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Crunchwrap, Quick Dinner, Easy Recipe