Serves 2

Ingredients:

• Large whole wheat tortillas, 2
• Spicy walnut meat (recipe below), 2 cups
• Vegan cheese shreds, 1 cup
• Romaine lettuce, 1 cup, chopped
• Roma tomatoes, 1 cup, diced
• Yellow onion, 1/2, diced
• Taco seasoning, 2 teaspoons
• Avocado, 1, diced
• Cilantro, 1/4 cup, chopped
• Salsa, 1/4 cup
• Vegan sour cream, 1/4 cup
• Cooking spray

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large pan over medium heat, cook the spicy walnut meat with diced yellow onion and taco seasoning for 5-7 minutes until heated through and slightly browned.
3. Lay one large whole wheat tortilla on a flat surface. In the center of the tortilla, add a generous scoop of spicy walnut meat, spreading it out evenly.
4. Sprinkle vegan cheese shreds over the top of the meat.
5. Add chopped romaine lettuce, diced Roma tomatoes, diced avocado, and chopped cilantro on top of the cheese.
6. Drizzle salsa and vegan sour cream over the top of the vegetables.
7. To fold the Crunchwrap, start by folding the bottom edge of the tortilla over the filling, then continue folding the edges towards the center until it is completely wrapped up into a hexagon shape.
8. Spray a large pan with cooking spray and place the folded Crunchwrap, seam-side down, in the pan over medium heat.
9. Cook for 2-3 minutes on each side until golden brown and crispy.
10. Repeat steps 3-9 with the second tortilla and remaining ingredients.
11. Serve the Vegan Crunchwrap Supreme hot and enjoy!

For the vegan walnut “meat”:

• Walnuts, 1 cup, soaked for a few hours and finely chopped
• Yellow onion, 1/2, diced
• Garlic, 2 cloves, minced
• Chipotle peppers in adobo sauce, 2, minced
• Tomato paste, 2 tablespoons
• Cumin, 1 teaspoon
• Smoked paprika, 1 teaspoon
• Salt, to taste
• Black pepper, to taste
• Water, 1/2 cup

Instructions:

1. Soak the walnuts in water for a few hours until softened.
2. Drain the soaked walnuts and finely chop them in a food processor.
3. In a pan over medium heat, sauté the diced yellow onion and minced garlic for 3-4 minutes until softened.
4. Add the chopped walnuts, minced chipotle peppers, tomato paste, cumin, smoked paprika, salt, black pepper, and water to the pan.
5. Stir well to combine all the ingredients.
6. Cook for 5-7 minutes until the water is absorbed and the mixture is heated through.
7. Remove from heat and let cool slightly before using it in the Vegan Crunchwrap Supreme.

Regenerate response