Taco Crunch Wrap

Taco Crunch Wrap

Author: Kristina Sloggett
Recipe type: entree, appetizer
Serves: one Taco Crunch Wrap

dairy, egg, soy and gluten free, vegan

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

  1. Preheat oven to 325 °F or prepare your air fryer.
  2. Assemble each crunch wrap by stacking in this order:
  3. large regular tortilla
  4. beans or meat
  5. grated cheese or cheese sauce
  6. small corn tortilla
  7. salsa
  8. whole iceberg lettuce leaves
  9. guacamole or avocado slices
  10. fold, turn, fold, turn, fold, turn...
  11. more cheese to 'seal' closed
  12. In the air fryer: Cook the Taco Crunch Wrap for 6 minutes at 350°F.
  13. Bake at 325 °F for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.
  14. *Guacamole = mashed avocado, lemon juice, sea salt

Follow my PINTEREST ACCOUNT in Chloe Ditan

Source : https://www.spabettie.com/2013/09/17/taco-crunch-wrap/


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