The Best Vegan Crunch Wrap Supreme!

Why I love it

Vegan Taco Bell!!! Vegan tacos are great and all, but have you ever tried a vegan crunch wrap supreme? Ever since I made this recipe, I’ve craved it every day. It’s ooey and gooey and the flavor combination is divine. Shortly after I dove head first into my plant-based lifestyle, I realized that vegan comfort food is still healthy- that is if it’s made from whole foods of course! That just makes this delish meal a win-win for me. Also, non-vegans LOVE the vegan crunch wrap supreme! It tastes just like the famous crunch wrap supreme but with incredible substitutes. My homemade vegan sour cream is a keeper for all recipes from now on! This recipe will come through in a ~crunch~ if you only have a short amount of time as well.

Ingredients

• Main Crunchwrap Ingredients

  • 2 flour tortillas

  • 1 corn tortilla

  • A package of plant-based crumbles (I used MorningStar Farms)

  • A handful of romaine strips

  • A diced tomato

  • Cooking Spray

• Cheese Sauce

  • 2 cups gold potatoes

  • 1 cup carrots

  • ½ cup cashews

  • 4 tbsps nutritional yeast

  • 1 tbsp lemon juice

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • Salt and pepper to taste

• Vegan Sour Cream

  • 1 cup cashews soaked overnight

  • ½ cup water

  • 1 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • Salt to taste

Replacements

You can buy vegan sour cream and vegan cheese at the grocery store if you would like to save time.

Recipe

1. Start out by making the cheese sauce. Boil the potatoes and carrots in water until tender. Reserve 2 cups of the water. Blend up that water, the cooked potatoes, and carrots with cashews, nutritional yeast, lemon juice, garlic powder, onion powder, and salt and pepper to taste.

2. Then, make your sour cream. Blend the cashews, water, lemon juice, apple cider vinegar, and salt until creamy.

3. Next, air fry or bake a corn tortilla for 5 minutes at 400 degrees F until crispy (this is the tostada). Once this is done, place this on top of a flour tortilla and trace the outside with a knife then set this aside. We will add this flour tortilla circle to the crunch wrap to help seal it off.

4. Heat up the plant-based crumbles on the stovetop.

5. It is now time to assemble the crunch wrap. Grab a new large flour tortilla and heat it up for 10 seconds in the microwave to make it more pliable. Add in the plant-based crumbles, then cheese sauce, then tostada, then sour cream, then lettuce and diced tomatoes, followed by more cheese sauce, and finally, the cut out of a flour tortilla that is the same shape as the tostada as done in step 3.

6. Finally, fold this into the crunch wrap shape by folding in each corner (it should have 6 sides), and grill it on a sprayed nonstick pan for about 4 minutes each side. Grill the folded side first so that it holds together. Enjoy!