Oh, hi.
I’m a Crunchwrap, and I’m drenched in cashew queso, and I’m totally VEGAN.
I’m loaded to obscenity with browned sofritas tofu, black beans, cashew queso, crispy tostada, tangy marinated cabbage, tomatoes, avocado, and I’m wrapped in a golden brown, perfectly crispy, handheld-friendly tortilla pocket. I am here to make you happy.
But I’m also a blank canvas. You have some cauliflower walnut taco meat laying around? Roasted sweet potatoes? Chipotle cauliflower? I will wrap all of it up in a Crunchwrappy hug and you will not be sad at dinnertime.
(This is me now. Not me-as-Crunchwrap. Thank you for understanding.)
Listen, I had some mega requirements for this recipe before I started. It needed to be:
So yes, this is a recipe, and I did include the instructions for some (VERY VERY EASY) sofritas tofu and cashew queso, because yummy.
But more than a recipe, and more than its elements, the Crunchwrap is really just a method. A lifestyle, some might say.
Magic Green Sauce in the fridge? Corn? Pico? Roasted vegetables? Fajita filling? Use it. Use it all. This is pretty much a universal, open-invite party. I fully endorse the sofritas / cashew queso combo (which is what I’m showing you here!), but I’m not going to die on that hill for those who have their own filling ideas. You do you – just follow the Crunchwrap method.
Here we go. Lezz break this Vegan Crunchwrap Supreme into a five-step situation.
First, put all your “base” stuff on the tortilla.
In this case, we used sofritas tofu, beans, and cashew queso. But this would also be the time for rice, roasted cauliflower or sweet potato, any other meat or meat alternative, etc.
Next up: your crunch.
Tostadas are easy and convenient. Doritos and Hot Cheetos are much more trashy and arguably more exciting.
Now we do the fresh stuff – lettuce, tomato, jalapeno, marinated cabbage, cilantro, etc.
I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).
Place a smaller tortilla on top to avoid spillage.
Get foldin. Basically you want to pull the edges in towards the center, one over the other.
Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.
And now crack it open and eat it.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.
Spicy Sofritas Tofu
Cashew Queso
Crunchwraps
FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.
FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.
FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.
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