Vegan crunchwrap

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.

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.

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.

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.