Vegan Crunchwrap, Vegan + Comfort food
Vegan Crunchwrap, Vegan + Comfort food
Plan for: 20 minutes
Yield: 4 servings
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Ingredients:
- 1 8oz tub of HOPE Spicy Avocado Hummus
- 4 large burrito size flour tortillas
- 4 tostada shells
- 4 small taco size flour tortillas
- 1 package of vegan ground beef (we used Impossible!)
- taco seasoning, to taste
- 2 tomatoes, chopped
- ½ C iceberg lettuce, finely shredded
- ½ C vegan shredded cheddar cheese (we used Daiya!)
- ½ C vegan sour cream (we used Violife)
- ½ C vegan cashew queso (we used Core & Rind!)
- Drizzle: vegan Sriracha mayo
Directions:
- In a large frying pan over medium heat cook vegan meat until browned, season to taste as it cooks. Remove from heat and set aside.
- To make the crunchwraps: Place 1 of the large burrito size tortillas on a work surface. Layer your ingredients— start with a spoonful of hummus, top with vegan beef, and a layer of cashew queso. Next top with the tostada shell. Then spread a layer of sour cream, top with a layer of lettuce, tomatoes and shredded cheese. Place the smaller taco size tortilla and working clockwise fold the edges of the tortilla toward the center. It will look like a hexagon shape.
- In a frying pan over medium heat and a bit of oil, cook the crunchwrap for about 3 min per side or until golden and cooked through. Cut, serve and drizzle with vegan Sriracha mayo (optional). YUM!
