The BEST Vegan Crunchwrap Supreme

🥘 Ingredients

• Vegan Queso Sauce 2 cup
• soft corn tortillas 6-8
• Neutral
• Vegan Taco Meat 5 cup
• extra virgin olive oil 2-4 tbsp
• ripe avocados 3
• large lime 1
• jalapeño pepper 1
• garlic cloves 2
• fresh cilantro ¼ cup
• Kosher
• burrito-sized flour tortillas 6-8
• vegan sour cream store-bought or 6-8 tbsp
• ripe tomatoes 8 oz
• salsa of choice 1 cup
• shredded iceberg lettuce 8 oz
• cilantro leaves 1 cup

1. 1

   Gather: Vegan Queso Sauce . For the tostada shells: soft corn tortillas , Neutral -flavored oil, Vegan Taco Meat , extra virgin olive oil . For the guacamole: ripe avocados , large lime , jalapeño pepper , garlic cloves , fresh cilantro , Kosher salt or sea salt to taste, burrito-sized flour tortillas , vegan sour cream store-bought or , ripe tomatoes , salsa of choice , shredded iceberg lettuce , cilantro leaves .
2. 2

   Take the Vegan Queso Sauce out of the fridge to come to room temperature.
3. 3

   If making Tostada Shells, preheat the oven to 400ºF / 205ºC. Once preheated, lightly brush the soft corn tortillas with neutral oil. Spread them out in a single layer on large baking sheets (I can fit about 5 on a half sheet pan). Bake for 4-5 minutes , then flip the tortillas and bake another 4 to 5 minutes, until the tortillas are crispy and lightly brown. Use immediately. TIP: Only make as many tostadas as you’ll use.
4. 4

   Cook the taco meat. Heat a 12-inch (30 cm) nonstick frying pan over medium to medium-high heat with 2 tbsp of the olive oil. Once hot, add ⅓ to ½ of the taco meat (to avoid overcrowding). Cook for 4-6 minutes , stirring occasionally and breaking up the mixture with a spatula into small pieces, until browned and slightly crispy. Set aside on a plate. Add a bit more oil to the pan and repeat with the remaining taco meat.
5. 5

   While the taco meat cooks, make the Guacamole. Scoop out the avocado flesh into a bowl; keep 1 avocado pit for storage. Squeeze the lime juice on top. Add the jalapeño, garlic, and 1/4 cup cilantro, and mash everything up with a fork until smooth but there are still some rough avocado chunks. Season to taste with salt.
6. 6

   Assemble the crunchwraps (see video link here). Place a flour tortilla on a flat surface. (If your tortillas are dry they will be hard to fold; microwave first in a damp paper towel to add some moisture.) 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). TIP: Only assemble as many crunchwraps as you can eat.
7. 7

   Add all of the fillings, but do not overstuff or overfill! Spread out a layer of the Vegan Queso 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.
8. 8

   Spread some sour cream onto a Tostada Shell. Place the tostada shell on top of the vegan ground beef, sour cream side face up.
9. 9

   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.
10. 10

    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.
11. 11

    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 to 3 minutes until the second side is golden brown. Take off the heat, slice in half, and enjoy!