Vegan Crunchwrap Supreme
There's nothing like this vegan crunchwrap supreme - it is 10x better than takeout! Loaded with savory and smoky Southwest TVP 'Beef,' shredded vegan cheese, veggies, toasted tortilla, and creamy cashew sour cream for a plant-based meal bursting with flavors and textures. This will be your new fav in your weekly dinner rotation!
Ingredients
Southwest TVP ‘Beef'
- 1 cup textured vegetable protein (TVP)
- 2 cups water
- 1.5 tsp chili powder
- 1.5 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp salt
Cashew Sour Cream
- 2 cups raw cashews
- 1 cup water
- 3 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1/2 tsp salt
For the Crunchwrap
- 1 head romaine lettuce
- 4 tortillas extra large
- 8 tortillas mini
- 3 medium tomatoes
- 1/2 cup shredded vegan cheese
Instructions
- First, make your TVP southwest 'beef.' Add your TVP and spices to a bowl, mix, then add in the 2 cups of water and let it sit for 5 minutes.
- Once rehydrated, add your TVP to a pan and cook over medium heat until all the water is absorbed.
- While that cooks, make your cashew sour cream by blending up all ingredients in a high-speed blender. If you do not have a high-speed blender, make sure to soak your cashews in boiling water for 15 minutes to soften.
- Finely dice your tomato and shred your romaine lettuce.
- Toast half of your mini tortillas in a toaster. For each crunchwrap, you need one toasted mini tortilla for the center and one untoasted mini tortilla to help fold the crunchwrap.
- If you want to make this meal lower in calories you can omit the middle crispy tortilla!
- Assemble your crunchwrap by placing your vegan cheese in the center of your large tortilla, followed by your TVP 'beef,' a crispy tortilla, cashew sour cream, lettuce, and tomato. Top with an untoasted mini tortilla and fold in the sides.
- Pan-fry both sides over medium heat until golden, starting with the folded side down. Once crispy, you're ready to enjoy!
- Cut in the center and drizzle more cashew sour cream. Enjoy!
Notes
Nutrition facts are for 1 crunch wrap plus 2 tbsp of cashew sour cream. There will be leftovers of sour cream. Store leftover cashew sour cream for up to 5 days in the refrigerator.
Nutrition
Serving: 1servingCalories: 660kcalCarbohydrates: 91.7gProtein: 28gFat: 20gSaturated Fat: 5.7gPolyunsaturated Fat: 1.55gMonounsaturated Fat: 4.04gSodium: 964mgPotassium: 1020.8mgFiber: 8.1gSugar: 6.8gVitamin A: 504IUVitamin C: 27.85mgCalcium: 221mgIron: 5.8mg
Tried this recipe?Let us know how it was!