BEST Vegan Crunchwrap Supreme (Print Version)
# Ingredients:
→ Shells & Bases
01 -
Pack of tostada shells (homemade or store-bought)
02 -
Large flour tortillas, about 10 inches wide
→ Sauces & Proteins
03 -
Vegan cheese sauce (1 batch)
04 -
Meaty taco filling (vegan, 1 batch)
05 -
Vegan sour cream, homemade or store-bought
→ Toppings (Fresh)
06 -
Chopped ripe tomatoes
07 -
Guacamole spread
08 -
Your favorite salsa
09 -
Fresh-shredded lettuce (iceberg)
10 -
Fresh cilantro leaves
# Instructions:
01 -
Start with a flat tortilla on your workspace. Cut another tortilla into quarters and set them aside to patch the wraps later.
02 -
Spoon cheese sauce in the center of the tortilla, leaving plenty of space around the edges. Add taco filling as the next layer.
03 -
Spread vegan sour cream over one side of a tostada, then place it, cream side up, on the taco filling.
04 -
Top with lettuce shreds, tomato pieces, guacamole, fresh cilantro, and a bit of salsa. Put a tortilla quarter over it to cover the center.
05 -
Fold the large tortilla into six sections to make a hexagon. Press gently to seal. If tortillas feel dry, warm them with a damp paper towel first.
06 -
Heat oil in a skillet at medium flame. Place the wrap seam-side down and cook each side for about 2-3 minutes until crisp and golden.
# Notes:
01 -
Feel free to make your own or buy pre-made components.
02 -
Avoid overstuffing to keep the wrap from breaking.
03 -
Heat dry tortillas in advance so they bend easily.