Ready to crunch into this CrunchWrap Supreme?
Ingredients
-
2 ½ vegan ground beef
-
1 tsp. chili powder
-
1/2 tsp. ground paprika
-
1/2 tsp. ground cumin
-
4 large flour tortillas
-
4 small flour tortillas
-
1 ¼ cups Nafsika’s Garden Cheddar Cheese
-
1 ¼ cup Nafsika’s Garden Mozzarella cheese
-
4 tostada shells
-
2 cups. shredded lettuce
-
1 cup chopped tomatoes
-
1 tbsp. vegetable oil
Method
- In a large nonstick skillet over medium heat, combine vegan ground beef and spices. Cook, breaking up meat with a wooden spoon for about 8 minutes or so. Remove from the heat and set aside.
- Build Crunchwraps: Add a ⅓ cup of the vegan beef to the center of the large flour tortillas, leaving a large border for folding. Add 3 tbsp of each cheese on top of the “beef”, then place a tostada shell on top. Now, top with lettuce, tomato, and 3 tbsp more of each of the cheeses.. Place the smaller flour tortilla on top and tightly fold edges of the large tortilla toward the center.
- In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, around 3 minutes per side. Repeat with remaining Crunchwraps.