Vegan Crunchwrap Supreme

"These were so good! My family loved them. Definitely adding them to the rotation."

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Place a large burrito-size flour tortilla on a flat surface.

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Then, spread a layer of the Vegan Nacho Cheese Sauce on the tortilla.

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Add some of the Vegan Taco Meat on top of the cheese sauce.

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Spread some of the Vegan Sour Cream onto a Tostada Shell, and place on top of taco meat.

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Top the sour cream tostada with chopped tomatoes.

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Add a layer of the salsa.

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Top with the shredded lettuce.

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Top with the guacamole and cilantro.

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Place one of the extra tortilla cut-wedges on top in the center.

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To fold, start with the bottom of the flour tortilla and fold the edge up over the center.

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Continue folding the flour tortilla over the fillings.

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Continue to fold for a total of 6 folds.

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Heat a skillet with oil over medium heat. Add the crunchwrap, seam side down.

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Cook for 3 minutes until golden brown. Then, flip and cook for another 2-3 minutes.

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Enjoy!

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Get the recipe!

rainbowplantlife.com

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Vegan Crunchwrap Supreme

"These were so good! My family loved them. Definitely adding them to the rotation."

"These were so good! My family loved them. Definitely adding them to the rotation."

"Phenomenal! My hubby was over the moon!!!"

"Phenomenal! My hubby was over the moon!!!"

"It tastes much more flavorful than Taco Bell’s black bean version!"

"It tastes much more flavorful than Taco Bell’s black bean version!"

Place a large burrito-size flour tortilla on a flat surface.

Place a large burrito-size flour tortilla on a flat surface.

Then, spread a layer of the Vegan Nacho Cheese Sauce on the tortilla.

Then, spread a layer of the Vegan Nacho Cheese Sauce on the tortilla.

Add some of the Vegan Taco Meat on top of the cheese sauce.

Add some of the Vegan Taco Meat on top of the cheese sauce.

Spread some of the Vegan Sour Cream onto a Tostada Shell, and place on top of taco meat.

Spread some of the Vegan Sour Cream onto a Tostada Shell, and place on top of taco meat.

Top the sour cream tostada with chopped tomatoes.

Top the sour cream tostada with chopped tomatoes.

Add a layer of the salsa.

Add a layer of the salsa.

Top with the shredded lettuce.

Top with the shredded lettuce.

Top with the guacamole and cilantro.

Top with the guacamole and cilantro.

Place one of the extra tortilla cut-wedges on top in the center.

Place one of the extra tortilla cut-wedges on top in the center.

To fold, start with the bottom of the flour tortilla and fold the edge up over the center.

To fold, start with the bottom of the flour tortilla and fold the edge up over the center.

Continue folding the flour tortilla over the fillings.

Continue folding the flour tortilla over the fillings.

Continue to fold for a total of 6 folds.

Continue to fold for a total of 6 folds.

Heat a skillet with oil over medium heat. Add the crunchwrap, seam side down.

Heat a skillet with oil over medium heat. Add the crunchwrap, seam side down.

Cook for 3 minutes until golden brown. Then, flip and cook for another 2-3 minutes.

Cook for 3 minutes until golden brown. Then, flip and cook for another 2-3 minutes.

Enjoy!

Enjoy!

Get the recipe!

rainbowplantlife.com

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