Name: Vegan Crunchwrap Supreme
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Spicy Sofritas Tofu:; 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; Cashew Queso:; 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); Crunchwraps:; huge burrito-sized flour tortillas; something crunchy: tostadas or tortilla chips; roasted vegetables; black beans; avocados; fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro; salsa

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.

Vegan Crunchwrap Supreme

Ingredients

Spicy Sofritas Tofu

Cashew Queso

Crunchwraps

Steps

Notes

Nutrition Facts