Description
A homemade meal combining favorites from Taco Bell and Chipotle- this recipe for Vegan Sofritas Crunchwraps might just be life changing!
Ingredients
Scale
- 4 Flour Burrito-Sized Tortillas
- 2 Cup Spicy Vegan Tempeh Sofritas
- 1 Cup The Best Cashew Nacho Cheese Sauce
- 4 Corn Tostadas
- 1 Cup Guacamole
- 1 Head Romain Lettuce (Chopped)
- 1 Plum Tomato (Diced)
- 1/2 Cup Packed Cilantro (Chopped)
- 1 Cup Shredded Vegan Cheddar Cheese
- 4 Flour Street Taco Tortillas
Instructions
- Make or buy the vegan nacho cheese sauce, sofritas (or plant-based protein of your choice) and guacamole.
- Chop the Romaine lettuce, cilantro and dice the tomato.
- On a clean flat surface, lay out a burrito-sized tortilla, spoon a layer of sofritas in the center of the tortilla approximately the diameter of the corn tostada. Spoon a layer of nacho cheese sauce on top of the tempeh sofritas.
- Next, place the tostada on top of the nacho cheese. Spoon a layer of guacamole on top of the tostada and top with lettuce, tomato, cilantro and vegan shredded cheddar cheese (if desired).
- Place a nonstick frying pan over medium/high heat. Coat with a thin layer of oil or nonstick cooking spray.
- Top the layers with a street taco tortilla and fold the burrito tortilla up and over the ingredients creating a package.
- Place the Crunchwrap folded side down on the frying pan. Allow it to cook for 2-3 minutes or until golden brown. Carefully flip the Crunchwrap and repeat on the other side.
- Serve immediately while warm and enjoy!
- Refrigerate leftover ingredients separately in airtight containers for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Homemade Vegan Sofritas Crunchwrap, Tempeh Crunchwrap Recipe, Vegan Crunchwrap Recipe
