A Crunchwrap Supreme is effectively one of the most mainstream things on the inexpensive food fourth feast menu. The first Crunchwrap Supreme is a huge tortilla collapsed in a circle shape around meat, cheddar, lettuce, tomato, sharp cream and a fresh tortilla. Flame broiled to a consummately brilliant fresh – a scrumptious hand held supper!
This Homemade Crunchwrap Supreme formula is the veggie lover copycat of the Taco Bell exemplary.
the Vegan Crunchwrap Supreme is a delectable plant put together update with respect to the exemplary drive through top choice. excessively simple and brisk to make, pop a few in the stove for lunch, or a late night nibble!
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INGREDIENTS
- 1 regular size gluten free tortilla
- 2 tablespoons refried pinto beans
- (or Spicy Vegan Meat Crumbles)
- 2 tablespoons grated vegan cheese or queso sauce
- 1 small corn tortilla
- 2-3 iceberg lettuce leaves
- 2 tablespoons guacamole or sliced avocado
- 2-3 tablespoons salsa
INSTRUCTIONS
- Preheat oven to 325 °F or prepare your air fryer.
- Assemble each crunch wrap by stacking in this order:
- large regular tortilla
- beans or meat
- grated cheese or cheese sauce
- small corn tortilla
- salsa
- whole iceberg lettuce leaves
- guacamole or avocado slices
- fold, turn, fold, turn, fold, turn...
- more cheese to 'seal' closed
- In the air fryer: Cook the Taco Crunch Wrap for 6 minutes at 350°F.
- Bake at 325 °F for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.
- *Guacamole = mashed avocado, lemon juice, sea salt
For more detail : bit.ly/2ktHxjT
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