This crispy lunch is layered with vegan "beef", dairy-free nacho cheese, cashew sour cream, and tomatoes.
Making crunchwraps is all about layering the ingredients! You want the tortilla to get extra crisp and golden, with all fillings holding together.
Assembling the crunchwraps is quick and easy! Just follow along these simple steps.
If you can't find tostadas, use corn tortilla chips for crunch. You can also swap the protein for others similar.
These are going to be at their crispiest when they're fresh off the skillet. However, you can store leftovers in tin foil or in an airtight container in the fridge for two days.
These healthier vegan crunchwraps are a Taco Bell copycat recipe with plant-based ground meat, vegan nacho cheese and crispy tortillas.