Vegan Crunch Wrap

Vegan Crunch Wrap Recipe

Ingredients

• 1 cup walnuts, finely chopped

• 1 large carrot, grated

• 4 large flour tortillas

• 4 hard taco shells

• 1 cup Chao cheese, shredded

• 1 cup Daiya cheese blend, shredded

• 1/4 cup green onions, chopped

• 1 medium tomato, diced

• 2 tablespoons Sriracha (adjust to taste)

• 1 teaspoon liquid smoke

• 2 tablespoons chopped dried onion

• 2 tablespoons taco seasoning

• 1/4 cup taco sauce

• 3 tablespoons nutritional yeast

• 1 teaspoon Sazon complete seasoning

• 1/4 cup almond milk

• 1/4 cup vegetable broth

• 1 tablespoon vegan Worcestershire sauce

Instructions

1. Prepare the Walnut Filling: In a blender, combine the grated carrot, walnuts, and vegetable broth. Blend until smooth. Transfer to a skillet over medium heat and add the chopped dried onion, taco seasoning, Sazon complete seasoning, nutritional yeast, liquid smoke, and vegan Worcestershire sauce. Cook for about 5-7 minutes, stirring occasionally, and season with additional spices as needed.

2. Make the Vegan Melted Cheese: In a saucepan, combine the almond milk, nutritional yeast, Sriracha, and any additional seasonings. Heat over medium heat, stirring until it thickens and becomes creamy.

3. Assemble the Crunch Wrap:

   • Place one tortilla on a flat surface.

   • In the center, layer the walnut filling, followed by a hard taco shell.

   • Sprinkle a mix of Chao cheese and Daiya cheese blend over the taco shell.

   • Add diced tomato, chopped green onions, and a drizzle of Sriracha.

   • Top with another layer of walnut filling.

4. Fold the Tortilla: Carefully fold the edges of the tortilla over the filling to create a sealed wrap. Start by folding one edge towards the center, then fold the adjacent edges in, continuing until the wrap is fully enclosed.

5. Cook the Crunch Wrap: Heat a non-stick skillet over medium heat. Place the crunch wrap seam-side down in the skillet. Cook for about 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes until crispy.

6. Serve: Remove from the skillet and let it cool for a minute. Cut in half and serve with extra Sriracha or taco sauce on the side.

Vegan Crunch Wrap