Crunch Wrap Supremes – Vegan
Category
Lunch
Dinner
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Ingredients
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1 cup homemade vegan queso (or use store-bought)
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12 oz plant-based ground
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4 tsp TBQ Rib, Chicken and Butt Rub
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6 large 10-inch tortillas
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6 small 5-inch tortillas
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1-2 cups tortilla chips
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½ cup salsa
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½ cup chopped tomatoes
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1 cup romaine lettuce grated
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¼ cup cilantro leaves chopped
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1 cup guacamole
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olive oil for drizzling
Directions
Melt the olive oil in a large skillet on medium-heat, then add the plant-based ground and TBQ seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven't already for building.
Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of guacamole leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce and cilantro..
Top with the small tortilla and fold in the edges of the large tortilla over to close.
Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.
Continue making crunchwraps in Step 2, 3 and 4 until you’ve used all the ingredients.