TACO CRUNCHWRAP
The Taco Crunchwrap is a tasty plant based update on the classic drive through favorite. super easy and quick to make, pop several in the oven for lunch, or a late night snack!
The avocado rests nicely atop several layers of iceberg lettuce leaves (more crunch! I love crunch!), and then it is folded and you are literally minutes away from enjoying your own Crunch Wrap, no drive thru needed.
INGREDIENTS:
INSTRUCTIONS:
Read more please visit : www.spabettie.com
The avocado rests nicely atop several layers of iceberg lettuce leaves (more crunch! I love crunch!), and then it is folded and you are literally minutes away from enjoying your own Crunch Wrap, no drive thru needed.
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
Read more please visit : www.spabettie.com
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