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Vegan Crunch Wrap Featuring Nacho Average Queso Dip!


Hi everyone, Kaitlyn here! I am happy to be back on the blog to share another vegan recipe with you! In case you missed it, last time I showed up on the blog I shared a recipe for Vegan Jackfruit Crab Cakes, and you can find that recipe here. For those of you who are new here, I shared a little bit more about myself in my last recipe contribution so I’ll spare you the details here. If you want to know more, head over to the @JHthebrand Instagram stories today and say hi, as I will be taking over for the day!

A little back story about this recipe; I had already been talking to Mindy about another blog contribution, but we were still deciding on exactly what I would share. I was watching Jillian’s stories one night (as we all do) and she mentioned how much she loves Taco Time. I forwarded her story to Mindy immediately and told her I had a perfect idea. Once it was decided, I started recipe testing a few different ingredients and combinations until it was just right. I now present to you, Vegan Crunch Wraps, starring the Nacho Average Queso Dip from the Fraîche Food, Full Hearts cookbook by Jillian and her cousin Tori of Fraîche Living. 

Vegan Crunch Wrap
Easy Taco recipe

Vegan Crunch Wrap

Recipe by From the Kitchen of Jillian Harris

Ingredients

  • 6 – 8 Large flour tortillas (you will be cutting 2)

  • 340 – 390g of Meatless veggie ground (I like Gardein Beefless Ground or Big Mountain Foods Broccoli Boost)

  • 2 roma tomatoes, cubed

  • 1.5 cups Iceberg lettuce, shredded

  • 1 avocado, mashed

  • 1 tbsp fresh lime juice

  • ¼ tsp sea salt

  • 1 clove garlic or ½ tsp garlic powder

  • 1 tbsp chopped cilantro + more for serving

  • 2 tbsp taco seasoning + more to taste.

  • Half of a batch of Jill & Tori’s Nacho Average Queso Dip (Fraîche Food, Full Hearts, pg. 117). Or vegan shredded cheese.

  • Hardshell flat taco, or a hard-shell taco broken in two to create two flat halves.

Directions

  • Make the Nacho Average Queso from Fraîche Food, Full Hearts cookbook. You will only need half of the recipe but it’s so good, the other half will disappear quickly.
  • Cook the meatless ground according to package directions, add a splash of olive oil or plant-based butter and stir in taco seasoning.
  • Mash the avocado in a bowl and add cilantro, lime, sea salt, and garlic.
  • Cut two circles out of two tortilla that measure roughly three to four inches wide each depending on the size of your tortilla. (You will need one of these small circles for each crunch wrap so you will need four in total.
  • The circles will be used to fill in the gaps when you do the folds. See video for further instruction. This will also be your guide for how far away from the middle you want to spread the filling.
  • You can use the leftover tortillas and fry them up in a bit of oil or bake them in the oven for a 2-5 minutes at 400F. They will be great to dip in the extra Queso dip.
  • Heat 1 tbsp. of olive oil on medium in a non-stick or cast-iron pan (my preference), while you assemble the crunch wraps.
  • Place your full large tortilla on a plate and add the diced tomato to the middle, only spreading it as wide as that smaller tortilla circle you cut out earlier. Add the lettuce directly on top of the tomatoes.
  • Next, you’ll want to take the hard shell (the crunch) and spread the avocado mixture on one side, placing it face down on top of the lettuce and tomatoes. Add the Nacho Average Queso on the other side followed by the veggie ground and topped with one of your small tortilla circles.
  • Lastly, the folding the Crunch Wrap… Start by folding the bottom tortilla towards the center by making a pleat and continue folding towards the middle all around the entire edge until it is all folded. If you want to be sure the edges hold together, you can dip your fingers in water and lightly brush a little bit in between each pleat to help the tortilla to stick.
  • Carefully place the crunch wrap, face down in your pan, one at a time. You don’t need to cook anything here, so we are just looking to lightly brown the edges and seal the tortilla in place. Once both sides are browned, let the crunch wrap rest on a cooling rack to firm up and get crispy. Serve with extra queso dip, salsa, cilantro, guacamole, or hot sauce.
  • Pro tip: These Crunch Wraps go great with my favourite locally made Blood Orange margaritas from @borntoshake. The spicy queso dip pairs perfectly with the subtle sweetness of the blood orange and the tart lime! Turn your space heater on, close your eyes and you’re basically in Mexico. Enjoy!
Easy Mexican Recipe
How to make easy vegan tacos

This recipe is the perfect family meal, you can even turn it into an appetizer by slicing it up into triangles. Not to mention, the leftovers are super versatile. You’re ready for nachos, quesadillas, taco bowls, or just straight-up tacos. I can’t wait to see how you make this recipe your own and I look forward to hearing what you all think! 

Until next time!

Kaitlyn


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