4 large flour tortillas
2 cups veggie ground beef
1 package taco seasoning
Hard tostada shells (You can also use small corn tortillas, just heat oven to 400F, and place the tortillas on a baking sheet, bake for 5-10 mins until crispy)
Vegan sour cream
Vegan nacho cheese dip
Vegan shredded cheese
Shredded iceberg lettuce
In a large pan over medium heat, heat your veggie ground beef with a bit of water, and taco seasoning until heated through.
Meanwhile, ensure all your veggies are chopped, and you have your queso dip and sour cream ready.
To heat your flour tortillas, you can either microwave them for 10 seconds or warm them in the oven. To warm them in the oven; heat your oven to 350, and wrap your stack of tortillas in foil. Heat the wrapped stack in the oven for 15 mins.
To build your Crunch Wrap:
Heat a large pan over medium heat.
Lay your wrap out and spread a dollop of sour cream in the center.
Top with some of the cooked veggie ground beef.
Add a thin layer of shredded vegan cheese, then top with a hardened tostada shell.
On top of the tostada shell, spread some warm queso-dip, and top with diced tomatoes & shredded lettuce.
Starting with the bottom of the tortilla, fold up the edge over the center, working your way around the entire tortilla.
If you have a spot left open in the center, just fill it in, by tucking in a cut piece of another flour tortilla under the folds.
Gently place your crunch wrap folded side down onto the heated pan, and allow it to toast for a few minutes until it’s gently browned, this should take roughly 3 mins, or so.
With a spatula, carefully flip your wrap and toast for another 2-3 mins.
Serve with some hot sauce, guacamole and/or extra queso dip on the side for dipping.