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Vegan
Vegan Crunchwraps
These Vegan Crunchwraps are the ultimate plant-based comfort food, packed with bold flavors and satisfying textures. Featuring seasoned vegan crumbles, creamy queso, fresh veggies, and a crispy tosta…
How to make it
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Cook the vegan crumbles according to
Cook the vegan crumbles according to package instructions (shredded or crumbled tofu would work too, seasoned with taco seasoning). Set aside. Have a large skillet ready on the stove. On a clean surface, place the large flour tortilla, add the 3 tablespoons of vegan queso to the middle and spread it to match the size of the tostada shell.
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Add the 3 tablespoons of vegan
Add the 3 tablespoons of vegan crumbles on top of the queso. Lightly press the crumbles to make a more compact layer.
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Top with the yellow corn tostada
Top with the yellow corn tostada shell and spread the 3 tablespoons of vegan sour cream on top of the tostada. Sprinkle about 2 tablespoons of diced tomatoes, and 2 tablespoons of lettuce. Do not overfill. Place the taco-size flour tortilla on top of the lettuce and lightly press down to compact it all. To fold, start folding the edges of the large tortilla to the top of the taco-size flour tortilla. Make sure you press each fold to ensure it does not unfold. Once all sides are folded, heat up the skillet over medium high heat. Once hot, carefully flip the crunchwrap and place it on the pan (side with the folds down first). Cook for 20 seconds and carefully using a spatula, lift to see if it is browning and how fast. It can burn quickly. Once it has reached a nice golden toasted color, carefully and very gently flip it and repeat the cooking process.
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Remove from the pan and enjoy
Remove from the pan and enjoy hot.
