Vegan Crunchwrap Supreme (Print Version)
# Ingredients:
→ Shells & Base
01 -
Large flour tortillas, burrito-sized (10-inch)
02 -
Crispy tostada shells (homemade or store-bought)
→ Sauces & Protein
03 -
A serving of Vegan Taco Meat
04 -
A batch of Vegan Nacho Cheese
05 -
Store-bought or homemade Vegan Sour Cream
→ Toppings - Fresh
06 -
Fresh guacamole
07 -
Diced fresh tomatoes
08 -
Your favorite salsa variety
09 -
Crisp shredded iceberg lettuce
10 -
Fresh cilantro leaves
# Instructions:
01 -
Lay a tortilla flat on your work surface. Slice an extra tortilla into four equal wedges to seal the base later.
02 -
Scoop some nacho cheese sauce onto the center, keeping the edges clear, then pile the taco meat over it.
03 -
Take a crispy tostada shell, spread sour cream over one side, and place it gently over the taco filling with the sour cream facing up.
04 -
Pile on guacamole, shredded lettuce, diced cilantro, salsa, and chopped tomatoes. Add a tortilla wedge to finish the top.
05 -
Make 6 folds in the tortilla, pressing it into a hexagon. Use a wet paper towel to warm dry tortillas if they crack.
06 -
Heat oil in a frying pan over medium heat. Cook the crunchwrap with the folded side facing down for 2-3 minutes per side until it turns golden and crispy.
# Notes:
01 -
You can make parts at home or buy pre-made ones.
02 -
Don't put in too much filling, or it won't close up right.
03 -
Heat the tortillas briefly to keep them from cracking open.