Vegan Crunchwrap Supreme
Prep
30m
Cook
15m
Total
45m
This vegan Crunchwrap Supreme recipe features spicy sofritas tofu, cashew queso, and a variety of fresh vegetables wrapped in a huge flour tortilla. It's the perfect combination of crunchy, savory, and spicy, making for a flavorful and satisfying meal that's also completely plant-based.
Ingredients
4 servingsSpicy Sofritas Tofu
Cashew Queso
Crunchwraps
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 850kcal 42%
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Fat 45g 69%
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Saturated Fat 8g 40%
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Carbohydrates 80g 26%
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Fiber 10g 40%
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Sugar 15g 30%
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Protein 30g 60%
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Cholesterol 0mg 0%
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Sodium 1,200mg 50%
Percent Daily Values are based on a 2,000 calorie diet.
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 (this is what I demonstrated in the post): 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.
FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): 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.
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