Crunchwrap Supreme (Veganized Taco Bell)
Flour tortilla (get the largest ones you can find)
Veggie beef crumbles (I get mine from Trader Joe’s but Gardein or Beyond Meat make some as well as other store brands)
Vegan Queso cheese (recipe can be found in Simply Vegan)
Vegan sour cream (you can by the Tofutti one or you can make your own)
Sour Cream recipe:
1/2 cup vegan cream cheese
2 tbsp tahini
1/2 cup water
1/4 cup fresh lime juice
2 Tbsp olive oil
2 Tbsp chives
1 clove of garlic, minced (or 2 tbsp garlic powder)
1/4 tsp salt)
Place all ingredients except the oil into the blend and blend until smooth.
Slowly add in the oil while the blender is still running.
Taste and add more water or spices to your desired taste.
Place 1 tbsp of oil into skillet over medium heat and add veggie beef crumbles. Season “Meat” with garlic powder, onion powder, cumin.
Use spoon to scoop meat into the middle of the flour tortilla. Use about 2-3 scoops of veggie meat.
Drizzle on the vegan queso cheese on top of the veggie meat crumbles.
Place a tostada shell on top of the meat crumbles and cheese.
Add the shredded lettuce, diced tomato and sour cream.
Break off the edges of the tostada shell so you can properly fold the tortilla without it ripping.
Start folding the tortilla by 1/8 so it can all be evenly folded.
Place 1 tbsp of any oil of your choice into a skillet over medium heat
Place the Crunchwrap in the skillet with the closing part faced down so it can cook first! Cook on that side for 3-4 mins or until it is crispy golden
Flip over and cook the other side for an additional 3 mins or until that side is golden as well.
Remove from heat and cut in half with a knife. Enjoy w/ salsa, guacamole or any sauce of your choice.