Vegan Crunchwrap Supreme
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(95)
Ingredients
4-6 crunchwraps
- 3 tablespoons olive oil
- 16 ounces extra firm tofu (press out some liquid first)
- 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
- 2 chipotle peppers, minced
- 1/3 to 1/2 cup salsa
- 1 cup cashews
- 1/2 cup water
- 1 can diced green chiles (or less, to taste)
- 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
- huge burrito-sized flour tortillas
- something crunchy: tostadas or tortilla chips
- roasted vegetables
- black beans
- avocados
- fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
- salsa
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Preparation
Chef’s notes
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:
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.