Vegan Crunchwrap Supreme
Veganized version of the classic and infamous crunchwraps! Made with vegan ground beef, homemade vegan cheese sauce, vegan sour cream, tomatoes, lettuce and of course crunchy chips. The perfect meal for when you are craving something fun.
Equipment
Ingredients
Vegan Nacho Cheese Sauce
- 1 ½ cups Yukon Gold potatoes peeled and chopped
- ½ cup raw cashews
- 1 carrot chopped
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt or to taste
- ½ cup vegan cheddar shreds
- ½ cup non-dairy milk unsweetened and unflavored *see note
Filling
- ½ tablespoon olive oil
- ¼ cup Vidalia or sweet onion chopped
- 12 ounces vegan ground beef
- 1 tablespoon taco seasoning
- ½ cup iceberg lettuce chopped or shredded
- 1 small tomato chopped
- 4 12-inch flour tortillas
- 4 small street taco style flour tortillas
- 4 tostada shells or tortilla chips to cover
- ½ cup vegan sour cream
- 1 tablespoon Olive oil for pan frying *see note
Instructions
- Boil the potatoes, cashews and carrots for 30 minutes or until everything is soft. Once the potatoes, cashews and carrots are done cooking strain them if there is any water left. Place it into a blender along with the nutritional yeast, salt, vegan cheddar shreds and non-dairy milk. Blend until smooth. You may need to add more non-dairy milk to get it very smooth. Taste it and make sure there is enough salt.
- Meanwhile, In a pan add ½ tbsp (7ml) of olive oil and the onions. Cook on a medium heat until onions are translucent. Then add in the vegan ground beef and taco seasoning. Cook for another 5 minutes.
- Now you are ready to assemble the crunchwraps. You may want to watch the video for help.
- Start off with a large 12 inch tortilla. Place a few scoops of the vegan ground beef and place it in the center of the tortilla. The circle should be about the size of the small street tortilla.
- Place a little bit of the cheese sauce on top.
- Then add the tostadas or a few tortilla chips on top of the cheese sauce.
- Next spread about 1-2 tbsp of vegan sour cream over top the tortilla chips.
- Sprinkle some lettuce and tomatoes on top. Finally, top it all off with more vegan cheese sauce.
- Then take the small tortilla and place it on top of the pile of filling.
- Fold the edges of the larger tortilla up onto the smaller tortilla. It may help to watch the video for this step. The result will be a pleated hexagon type shape.
- Flip it upside down and then place it in a lightly oiled pan. Cook on each side for 3-4 minutes on a medium heat. Repeat with all of them.
- Serve with extra vegan sour cream, queso or hot sauce.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. *These numbers calculated are made by using carb balance burrito size tortillas and weighing out the amount of vegan nacho cheese sauce used.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- You can use small or large potatoes for the sauce. If I use baby potatoes I don't bother peeling them.
- You will have leftover nacho cheese sauce, you can store in the fridge.
- You can use any non-dairy milk for this recipe however, I would warn against using coconut milk as it may impact the flavor.
- For pan frying the crunchwraps I used less than 1 tablespoon of olive oil to pan fry. I used about 12ml, so feel free to pan fry with as much or as little oil as you like.
Nutrition
Serving: 273gCalories: 478kcalCarbohydrates: 59gProtein: 27gFat: 26gSaturated Fat: 9gSodium: 1047mgFiber: 33g
Tried this recipe?Let us know how it was!