Prepare the vegan chick'n according to package directions.

Prepare all the remaining vegetables and ingredients. I like to measure everything out ahead of time and organize it so assembling these wraps is easier.

If using tortillas that were cold microwave them for 45 seconds before wrapping. If you are using room temperature tortillas and you find they are breaking microwave for 15 to 30 seconds.

Take the tortilla and scoop about ½ tablespoon vegan sour cream and spread it on the tortilla. I like to take a street taco and hold it above where I am going to put the fillings, do not let the fillings go past the size of the street taco. Then add a small scoop of the vegan chick'n, followed by a small handful of vegan cheese. Then add 2 tortilla chips and add a small scoop of vegan sour scream on top of them and spread it out with a spoon. Followed up by a small handful of iceberg lettuce, green onion, a few pieces of tomatoes, and add about a teaspoon of buffalo sauce. Then add the street taco tortilla on top. Finally, start to wrap the Crunchwrap up in a hexagonal fashion (I suggest to watch the video for this). Once it is done and folded flip it over so the folded side is facing down in your hand, it will stay more secure.

Spray a small frying pan with spray oil and carefully add the Crunchwrap to the pan. Cook for about 3 minutes per side or until golden brown, flip and cook for another 2 to 3 minutes. You can use your spatula to press it down. If you are finding the Crunchwrap comes undone just hold it in place till it cools.

I personally like to make a Crunchwrap and then cook it right away so repeat that process until you've made all your Crunchwraps.

Add some extra buffalo sauce and vegan ranch if you like and enjoy.