The Crunchwrap Supreme: one of the most delicious fast food items that Taco Bell has to offer. But it’s not exactly vegan-friendly, with cheese, sour cream, and meat part of the ingredients. Though that doesn’t mean that you have to go without your Crunchwrap fix if you’re a plant-based eater. Just go ahead and use this recipe to make a Crunchwrap Supreme that is vegan and just as delicious as the real thing. Here’s how.
Ingredients
- Flour tortillas
- Vegan ground beef
- Vegan nacho cheese
- Tostado shells
- Vegan sour cream
- Guacamole
- Tomatoes
- Salsa
- Iceberg lettuce
- Cilantro
For the vegan ground beef, nacho cheese, and sour cream, go ahead and use your favorite substitutes from your local vegan-friendly grocery store.
Instructions
Cut one tortilla into quarters, and then place a flour tortilla down. Spread a layer of vegan nacho cheese over it, topping it with the vegan ground beef. Spread vegan sour cream on a tostado shell and place it on top of the ground beef, sour cream side up.
Top the sour cream with chopped tomatoes, salsa, shredded lettuce, guacamole, and cilantro. Place a tortilla quarter wedge on top.
Then, fold the bottom tortilla up and over the filling until it looks like a hexagon with six folds. Press it down and cook in a skillet over medium heat, seam-side down until golden brown. Flip and cook until the second size is golden brown, too.
