Eat • Move • Roam • Vegan

Ingredients

• Olive oil
• Vegan ground beef (Impossible)
• Taco seasoning
• Vegan cheddar cheese shreds
• Vegan Mexican cheese shreds
• Vegan queso (Kite Hill)
• Lettuce, chopped or shredded
• Pico de gallo
• Tortilla chips
• 6 12-inch tortillas
• 6 small street taco style tortillas
• Vegan sour cream (Itofutti)

Instructions

1. Preheat oven to 400°F and oil a large baking sheet.
2. In a pan, cook the vegan ground beef.
3. Assemble the crunchwraps: start with a 12-inch tortilla. Place a small scoop of shredded cheese in the center of the tortilla, then top with a large spoon of vegan ground beef and cheese sauce. Add 3–4 tortilla chips on top of the cheese sauce.
4. Spread about 1–2 tablespoons of vegan sour cream over the tortilla chips. Sprinkle with lettuce and pico de gallo.
5. Top it all off with more vegan cheese sauce. Place a small tortilla on top of the pile. Add a smear of sour cream around the edges of the large tortilla and fold all edges in to make a hexagon.
6. Spray with olive oil, flip upside down, place on the well-oiled baking sheet, and spray with olive oil.
7. Bake 8–10 minutes per side, until both sides are golden brown.
8. Serve with vegan sour cream, queso, guacamole and hot sauce.