Taco Bell Crunch Wrap Supreme Recipe
Author: The Edgy Veg
Recipe type: Fast Food
Cuisine: Mexican
Serves: 4
- Large flour tortillas (burrito style)
- 2 cups Texturized vegetable Protein, shredded (you can also use minced seitan)
- 1 package taco seasoning
- Hard tostado shells (If using corn tortillas, heat oven to 400° F. Place corn tortillas on a baking sheet and bake for 5-10 minutes until crispy)
- Vegan sour cream
- Vegan queso style cheese
- Vegan shredded cheese (optional)
- Shredded iceberg lettuce
- Diced tomatoes
- Cook your TVP in a skillet with a bit of water, oil and taco seasoning until heated through, spice to taste with chili powder or flakes.
- Microwave your flour tortillas for 10seconds, or warm them in the oven, 1 at a time as you build your wraps, they cool off quickly.
- Lay out your wrap and spread a dollop of sour cream in the center.
- Top with a good amount of TVP.
- If you are using chredded vegan cheese, add that now.
- Next, layer on the hardened tostado shell and spread on some warm vegan queso.
- Top with diced tomatoes & shredded lettuce.
- Heat some oil on a large skillet or frying pan & turn on medium-low heat.
- Once heated, wrap up your crunch wrap.
- Start with the bottom of the large tortilla and fold the edge up over the center.
- Continue to fold this way, working your way around the entire tortilla.
- There will be a spot left open in the center, this okay, if it is not too large. If it is, just fill it in with a cut piece of another flour tortilla.
- Gently place your crunch wrap folded side down onto the pan
- Let it cook for a few minutes until it's browned, this should take roughly 3-5 mins.
- Flip your wrap, but make sure you are not flipping too early or your wrap will fall apart.
- Cook for another 2-3 minutes and then serve!
Recipe by The Edgy Veg at https://www.theedgyveg.com/?p=9292
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