Try these Taco Bell style vegan crunchwraps and you'll never want to make ordinary tacos ever again!
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Ingredient batch: 0.5× original. Base yield: 9 crunchwraps.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
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Yield
4 1/2 crunchwraps
Prep
25 minutes
Cook
5 minutes
Total
30 minutes
Ingredients
5 burrito size tortillas 10" or 12" — count retained
9 to stadas — original amount unchanged; adjust manually — count retained
4 1/2 slices vegan American cheese I like Daiya — package or uncertain unit retained; no metric conversion
355 mL vegan taco meat (volume measure)
118 mL diced tomatoes (volume measure)
118 mL diced cucumber (volume measure)
59 mL diced red onion (volume measure)
118 mL vegan sour cream I use Tofutti with lemon juice added (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 9 crunchwraps.
10 burrito size tortillas 10" or 12"
9 to stadas
9 slices vegan American cheese I like Daiya
3 cups vegan taco meat
1 cup diced tomatoes
1 cup diced cucumber
1/2 cup diced red onion
1 cup vegan sour cream I use Tofutti with lemon juice added
Instructions
Heat up an electric griddle or grill.
Cut a tortilla into 9 roughly equal pieces (cut in a # pattern)
Layer tortilla with: 1/4 cup vegan taco meat, 1 slice vegan cheese, 1 tostada, 2 Tbsp vegan sour cream, 1/4 cup fresh veggie mix, and 1 small tortilla piece.
Fold bottom of tortilla to center, then fold bottom sides, then top sides, and lastly the top side, as shown, to make a 6-sided wrap.
Place crunchwraps folded side down on electric grill and cook until each side is browned. If using an open griddle, put a heavy plate on top of crunchwraps to weigh them down as they cook.