A tasty vegan wrap filled with tvp taco meat, dairy-free cheese sauce, a crunchy tostada all wrapped in a soft tortilla.
Boil a kettle of water. Set out two boils. One filled with all of the dry taco filling mix and one for the cashews. Add 3/4 cup boiling water to the tvp and cover the cashews. Let them sit for one hour. While you’re waiting make the cheese sauce by blending together the ingredents and then bringing the mixture to a boil in a sauce pan. Rinse out the blender and then use it to make the sour cream. In a large skillet heat a small amount of oil over meduim heat. Assemble the crunchwraps one at a time. Adding a few spoonfuls of cheese sauce and tvp mix, then place a tostada on top. Spread some sour cream on the tostada and sprinkle shredded lettuce and diced tomatos over it. Carefully fold the tortilla around the tostada, pinching up sections and then folding them over. Ideally you’ll end up with around 6 folds. Place the wrap seam side down on the skillets and cook for about five minutes or until golden brown and the folds hold. Flip the wrap and cook until the other side is also golden. Serve hot.
- Serving Size: 1 wrap
- Calories: 445
- Fat: 17.8
- Carbohydrates: 55
- Protein: 18
Keywords: Vegan crunchwrap, crunch wrap