The BEST Vegan Crunchwrap Supreme

Prep Time Cook Time Total Time

2 hrs 30 mins 2 hrs 30 mins

Author: Nisha Vora

Ingredients
10-inch burrito-size flour tortillas
Vegan Taco Meat (recipe below)
Vegan Nacho Cheese Sauce (recipe below)
Tostada Shells (store-bought, or homemade recipe below)
Vegan Sour Cream (store-bought, or homemade recipe below)
Guacamole (recipe below)
Chopped tomatoes
Salsa of choice
Shredded iceberg lettuce
Cilantro leaves

Instructions
1. Place a flour tortilla on a flat surface. Reserve an extra tortilla and cut it into four wedges -
you’ll use it to patch up the bottom of each crunchwrap (most burrito-size tortillas are not
large enough; see notes and photos in blog post).

NOTE: if you’re just making one crunchwrap, you can use your tostada shell to cut out a
round of the flour tortilla of the same size and use it to patch up the bottom of the
crunchwrap (this is the prettier option but more wasteful if you’re making more than one
crunchwrap).
2. Add all of the fillings, but do not overstuff or overfill! Spread out a layer of the Vegan Nacho
Cheese Sauce in the middle, in roughly the same size as the tostada shell, but leave a
generous border. Add some of the Vegan Taco Meat on top, spreading out to the border of
the cheese sauce.
3. Spread some Vegan Sour Cream onto a Tostada Shell. Place the tostada shell on top of the
vegan ground beef, sour cream side face up.
4. Top the sour cream with a small handful of chopped tomatoes, followed by a few spoons of
salsa, a small handful of shredded lettuce, a few spoons of the Guacamole, and a few
cilantro leaves. Place one of the extra tortilla cut-wedges on top of the fillings.
5. To fold, start with the bottom of the flour tortilla and fold the edge up over the center.
Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the
tortilla doesn’t unfold.

NOTE: If your flour tortillas are dry, I recommend briefly microwaving them in a damp paper
towel to add some moisture, as dry tortillas will start to unfold.
6. Cook the crunchwraps. Heat a skillet with a bit of oil over medium heat. Add a crunchwrap,
seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for
another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and
enjoy!