Whoo Hoo! One Bite of This Vegan Crunchwrap and You’ll be Blown Away!
- 8 Burrito Sized Tortillas (Minimum is 2 per Crunch Wrap)
- Tostadas (Flat Taco Shell for the Center)
- 1 Pack of Beyond Steak Tips
- Red And Green Bell Peppers
- Half Of An Onion (I use yellow)
- 1/2 Pack Siete Mild Taco Seasoning ***
- Lettuce (I used Romain Hearts)
- Kite Hill Sour Cream
- Avocado or Guac
- Violife Cheddar Shreds
- 5 Tbsp Water
- Small Pinch of Salt
- Small Pinch of Black Pepper * = See Notes
Prep Veggies. Wash and core your bell peppers.Then Cut them both into thin strips, then proceed to cut the strips in half once. Set into a bowl, and then cut your onion into thin strips. Throw those into the same bowl. In the bowl, add some light olive oil, salt, and pepper. Mix and cover.
Cook The Veggies. Heat a large non-stick pan* over medium heat. Once the pan is fully heated, add your veggies. Let it cook for 12 minutes. Stir occasionally.
Cook Vegan “Meat”. Open up your Beyond Meat Steak Tips and throw them in the pan with your bell peppers. Add almost half the packet of taco seasoning and the juice of half a lime. Mix everything together and let it cook for 5 minutes. Once the time is up, preheat your oven to 400 degrees Fahrenheit. Get an oven-safe tray, and transfer your meat and veggies over. Lightly season with salt, more taco seasoning, pepper, and oil. Put the meat in the oven for 15 minutes. Remove from the oven after 15 minutes and set aside for assembly.
Prep Toppings. To maximize our time we are going to cut a tomato into cubes, and finely chop our lettuce. Set aside in a bowl.
Tortilla Cuts. Cut out 4 tortillas the size of the tostada (middle flat piece) and set them aside.
Make Nacho Cheese. Heat a small pot over medium heat. Once the pot is fully heated, pour in 5tbsp of water and a good amount of Violife Cheddar Shreds. Add in a pinch of salt and pepper – stir frequently. Once the cheese looks evenly melted, add in a little more. Keep it on the heat for 30 more seconds and take it off. Pour into a bowl and set aside.
Avocado. For the guacamole, mash up a whole avocado in a bowl. Add cilantro, salt, pepper, olive oil, and lime juice. Mix and set it aside. (If you’re adding slices to your crunchwrap rather than guac, just cut a whole avocado and set aside)
Heat Tortillas. I lightly heat up the large tortillas in a pan. This step is completely optional.
Assemble. Lay one full tortilla down. I like adding ingredients in this order: nacho cheese, beyond steak, tostada, vegan sour cream, lettuce, tomatoes, guac/avocado, and finally more cheese. Now set your small tortillas on top and fold your large tortilla’s corners towards the middle. On a heated and oiled nonstick pan, “sear” the burrito fold side down. Continue this step with your other burritos until done. Now, cut your burrito in half and serve it with a side of vegan sour cream or more guac. Enjoy!
If you like your “meat” rarer compared to well done, you can pull out the beyond-meat steak tips within 8 minutes of being in the oven.
If you like hot and spicy, I recommend adding a dash of finely chopped jalapenos to the vegan nacho cheese
You can omit the tomatoes, peppers, and onions if you have any dietary issues
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