I used to be all about Taco Bell's crunchwraps, but once I went vegan, they were off the menu. Well, I figured, why not give making my own a shot? Turns out, it's pretty easy! The result? A vegan crunchwrap that's just as tasty and indulgent, minus the meat and dairy.
Can you believe it? In just two weeks, I've cooked up this recipe seven times! It's like a new record for me, especially with all the recipe testing happening for the blog. It's just that good! 😊🍽️
This homemade gem isn't just delicious; it's also perfect for a friendly, kid-approved vegan lunch that you can feel great about! Here's a simple recipe for a vegan Crunchwrap:
Ingredients:
For the Filling:
1 cup of black beans, either canned or prepared from dried beans.
1 cup cooked quinoa or rice
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced tomatoes
1 cup shredded lettuce
1 cup vegan cheese, shredded
1 avocado, sliced
1/2 cup salsa
Salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon lime juice
For Assembly:
Large vegan tortillas
Vegan sour cream (optional)
Cooking oil for grilling
Instructions:
Prepare the Filling:
In a bowl, mix together cooked black beans, quinoa or rice, corn, diced tomatoes, shredded lettuce, vegan cheese, and sliced avocado.
Add salsa, salt, pepper, ground cumin, chili powder, and lime juice. Toss everything together until well combined.
Tip:
Seasoned Filling: Ensure your filling is well-seasoned. Add a variety of herbs and spices to enhance the flavors. Consider ingredients like cumin, smoked paprika, garlic powder, and nutritional yeast for an extra umami kick.
Fresh Ingredients: Incorporate fresh ingredients like avocado slices, chopped tomatoes, or a handful of crisp lettuce for a burst of freshness and a mix of textures.
Protein Options: Include a protein source like seasoned tofu, tempeh, or your favorite plant-based meat substitute for a satisfying and hearty filling.
Assemble the Crunchwraps:
Lay a sizable tortilla on a sanitized surface.
Spoon a generous portion of the filling mixture into the center of the tortilla.
If using, spread a layer of vegan sour cream over the filling.
Fold the sides of the tortilla towards the center, creating a hexagon shape with the filling exposed in the center.
Flip the Crunchwrap over so that the seam side is down.
Tip:
Sautéed Veggies: Sautéing the veggies slightly before assembling can enhance their flavors and textures. Consider bell peppers, onions, or mushrooms for a tasty addition.
Customize to Taste: The beauty of the Crunchwrap is its versatility. Feel free to customize the fillings based on your preferences and what you have available in your kitchen.
Cook the Crunchwraps:
Heat a bit of cooking oil in a skillet over medium heat.
Place the assembled Crunchwrap in the skillet, seam side down, and cook until the tortilla is golden brown and crispy.
Carefully flip the Crunchwrap and cook the other side until it's golden brown and crispy as well.
Repeat the process for additional Crunchwraps.
Tip:
Grilling Technique: Ensure the Crunchwrap is well-sealed before grilling. This helps all the flavors meld together, and the tortilla becomes crispy. Use a hot skillet or grill pan with a touch of oil for a golden-brown finish.
Serve:
Once cooked, slice the Crunchwrap in half and serve immediately.
You can also serve it with additional salsa or your favorite dipping sauce.
Tip:
Creamy Sauce: Include a creamy vegan sauce or dressing to add moisture and richness. A cashew-based sauce, vegan mayo, or a tahini dressing can work wonders.
Choice of Vegan Cheese: Experiment with different vegan cheeses to find one that melts well and complements the other flavors. You can use store-bought varieties or make your own.
Experiment with Ingredients: Don't hesitate to experiment with different ingredients and combinations. It's a fun and creative process, so feel free to add your unique touch to the recipe.
Enjoy your delicious and satisfying Vegan Crunchwrap! Have fun making it your own by choosing fillings that match your taste buds!
#vegan #crunchwrap #lunch
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