Crunch Wrap Supreme: Vegan style

If you are like a lot of people who have made the commitment to their own health and gone Vegan, you may occasionally miss some junk food items made popular by fast food chains. In this case Tex-Mex. The popular Crunch Wrap Supreme is essentially a soft-shell taco sandwich. With this in mind it should be easy to create a vegan version. Follow this recipe, but feel free to substitute or add any of your favorite Tex-Mex seasonings and ingredients.
This can go great with the Vegan Queso recipe.

Ingredients:
1 cup TVP (textured vegetable protein)
1 cup boiling water
1 ‘Not Beef’ bouillon cube
½ cup white onion, minced
3-5 cloves garlic, finely minced
1 packet taco seasoning
2 extra large flour tortillas
2 corn tortillas
4 TBS vegetable oil
Additional vegetable oil, for frying corn tortillas
1 cup vegan cheddar shredded cheese (we used Daiya brand)
¼ cup original, unsweetened almond milk
Vegan sour cream
Shredded lettuce
Tomatoes, diced
Avocado or guacamole, optional
Vegan refried beans, optional
Black Beans
Sriracha or hot sauce, optional

Preparation Instructions:

1. In a bowl, add dried TVP
2. In a small saucepan, boil water with bouillon cube
3. Add boiling, seasoned water to TVP, mix to combine, and set aside to rehydrate for 10-15 minutes
4. In the same small saucepan on low heat, add vegan shredded cheese, Slap Ya Mama seasoning, and almond milk
5. Heat on low, stirring constantly until you have a cheese sauce. Keep warm until you are ready to assemble your crunchwraps
6. Once TVP is rehydrated, add 4 tablespoons of oil to a pan on medium heat
7. Saute onions until translucent and fragrant, about 5-7 minutes
8. Add minced garlic and saute an additional 1-2 minutes
9. Add rehydrated TVP and taco seasoning packet and mix thoroughly
10. Cook until heated through, about 7-8 minutes. Turn heat to low or simmer, and cover to keep warm until you are ready to assemble
11. Heat refried beans on the stovetop or in the microwave right before you are about to assemble your crunchwrap
12. Fry corn tortillas in oil until they are crispy. Make sure you fry them flat like a tostada shell
13. Heat large flour tortillas in the microwave until they are soft enough to fold, about 20-30 seconds
14. To assemble your crunchwrap supremes, add 2-3 tablespoons vegan ground beef (TVP) mixture to the center of the large flour tortilla
15. Drizzle with as much cheese sauce as you’d like
16. Add crispy tostada shell directly on top of the vegan ground beef and nacho cheese
17. Spread sour cream and refried beans on top of crispy tostada
18. Top with lettuce, tomatoes, and avocado
19. Fold the flour tortilla over the entire center
20. Continue to fold, working around the entire tortilla until it is fully wrapped
21. If you’ve stuffed your crunchwrap too much, tear another piece of the flour tortilla and place it in the center, then fold around it
22. On a pan on medium-low heat, place crunchwrap supreme folded side down until browned and crispy, about 5-10 minutes
23. Flip and cook on the other side until browned and crispy, an additional 5-10 minutes
24. Serve crunchwraps warm with Sriracha sauce

ENJOY!!!

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https://tinyurl.com/crunch-1wrap