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Vegan crunchwrap

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Ingredients

Adjust Servings:
The taco filling
1 Onion
4 cloves of Garlic
1 Red bell pepper
1 stalk of Spring onion
200 grams of Veggie mince or TVP
2 tablespoons of Taco seasoning
150 grams of Corn
250 grams of Kidney beans
1 tablespoon of Salsa
Sunflower oil
The other ingredients
8 Large tortillas
8 Small tortillas
Tostadas or tortilla chips
A sprinkle per crunchwrap Grated vegan cheese
A couple of teaspoons per crunchwrap Salsa
Lettuce
4 Tomatoes
A couple of teaspoons per crunchwrap Guacamole
Oil to fry in

Nutritional information

437
Calories
58g
Carbs
32g
Fat
16g
Protein
6g
Sugar

Vegan crunchwrap

  • 25 minutes
  • Serves 8
  • Medium

Ingredients

  • The taco filling

  • The other ingredients

Directions

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Steps

1
Done

The vegetables

Onion: Peel and finely slice.
Garlic: Peel and finely slice, or use a garlic press!
Bell pepper: Cut off the top and remove the seeds. Remove the stalk. Slice into cubes.
Spring onion: Cut off the top and bottom. Finely slice.
Corn & kidney beans: Drain and set aside.

2
Done

The taco filling

Heat up a little oil in a pan and sauté the onion and garlic until the onion is soft.
Add the veggie mince/TVP and cook until the mince is crispy.
Add in the bell pepper, spring onion, and the taco seasoning. I used my homemade taco seasoning.
Sauté until the bell pepper is soft, but make sure the spices don't burn. Add some oil or water if the pan gets too dry.
Add the corn, kidney beans, and a tablespoon of salsa and heat through.

3
Done

The assembling

Assemble the crunchwraps in this order:
1. Large taco.
2. Taco filling in the middle.
3. Grated vegan cheese.
4. Salsa.
5. Tostada or tortilla chips.
6. Lettuce.
7. Tomato slices.
8. Guacamole.
9. Small tortilla.
Fold in the sides sort of like a hexagon. Or look at my video and see how I do it.

4
Done

Heat up a pan with a little oil and put the crunchwraps in with the folded side down first. Cook for 3 minutes on each side, or until both sides are golden brown and crispy.

Jalisha

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