Veggie Crunchwrap

I cannot remember the last time I had Taco Bell, but I know that it was probably after a night out drinking & dancing and I probably had a crunchwrap and I probably thought it was delicious.

Anyway… it seemed fitting to pair our Cinco de Mayo margs with homemade veggie crunchwraps last night.

Here’s what we used for 2 (very hearty) crunchwraps:

  • Beefless Beef (we used Trader Joe’s beefless beef)
  • A small potato, diced & roasted
  • A handful of onions
  • A little bit of lettuce
  • A few tortilla chips
  • 3 tortillas
  • Hot Sauce
  • Your favorite salsa
  • Cheese
  • Garlic Powder

& here’s how we made them:

  1. Cook the beefless beef, onions, and potatoes on a pan over medium heat until done (took us ~10 minutes). Add hot sauce & garlic powder while cooking
  2. Meanwhile, prepare 2 of the 3 tortillas on 2 separate plates by spreading cheese, lettuce, and hot sauce evenly across them
  3. Once the beefless beef mix is fully cooked, spread it on top of the tortillas evenly
  4. Add your favorite salsa, the tortilla chips, and more hot sauce if desired
  5. Cut your 3rd tortilla in half (you’ll be using these halves to seal the hole of your crunchwrap while folding)
  6. Place the 3rd tortilla halves over the middle of the filled tortillas. Begin folding the filled tortillas, forming them into octagon shapes – like a crunchwrap!
  7. Place on pan over medium heat and cook each side for ~3 minutes until browned and crispy
  8. Remove from pan & enjoy with guac, salsa, or just on its own!

We were VERY into these crunchwraps for Cinco de Mayo – especially paired with our margs & homemade guac.

They brought us right back to our Taco Bell Days…but honestly, these days are so much better, including these homemade crunchwraps. So. much. better.

Give them a try & let me know what you think!


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