Sunday, May 4, 2014

Vegan Crunch Wrap

This recipe is very versatile. I just used what ingredients I already had, so you can be creative with this!

  • 1 large whole wheat tortilla or gluten-free tortilla
  • about 1/4 cup vegan refried beans -  this is what I used
  • 1 tostada shell (you can make your own by baking a corn tortilla if you don't want to use a fried one)
  • a small hand full of chopped lettuce (iceberg or romaine depending on preference)
  • 2 tablespoons diced tomatoes 
  • A few sliced jalapeƱos
  • 1 tablespoon corn or corn salsa
  • 1 tablespoon green chili sauce
  • dash of chili powder
  • side of your favorite salsa or hot sauce
I just eyeballed a lot of the ingredients so these measurements are just approximate and can be adjusted depending on preference and size of tortilla. You can also add your preference of a vegan cheese alternative, but I prefer it without. 

  • Heat up beans in a small saucepan or in the microwave. 
  • Lay tortilla out flat and place tostada shell in the middle to see how much of the tortilla it covers. 
  • Remove tostada shell and spread beans out to cover the space the tostada shell was covering. 
  • Place tostada shell back over the refried beans. 
  • Spread and stack the rest of the ingredients on top of the tostada shell; I did it in this order: corn salsa, jalapeƱos, green chili sauce, chili powder, diced tomatoes, lettuce.
  • Once all ingredients are there, start folding the tortilla making one fold at a time in toward the center of the tostada shell until the entire tortilla is folded (usually about 5 or 6 folds)
  • Heat a medium pan on medium-high heat. Toast both sides of the crunch wrap until it reaches desired crispness. 
  • Serve with a side of your favorite salsa or hot sauce and enjoy! 

1 comment:

  1. This looks soooooo good :) Thank you for sharing.

    check out: Nove Colli Gran Fondo



Related Posts Plugin for WordPress, Blogger...