DIY Crunchwrap Supreme // Vegan Taco Bell

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: low-fat sour cream

Greek yogurt is higher in protein and lower in fat.

Bake corn tortillas in a 400 degree oven for about 10 minutes until golden brown to make tostada shells.

Once cooled, store tostada shells in an airtight container to keep them crispy.

Peel, chop, and roast zucchini in an air fryer or oven.

Puree roasted zucchini with unsweetened soy milk, nutritional yeast, lemon juice, onion powder, garlic powder, smoked paprika, cumin, and cornstarch.

Thicken the nacho cheese sauce on the stove until creamy, then stir in a can of diced tomatoes and peppers.

Blend silken tofu with apple cider vinegar, lemon juice, nutritional yeast, and a pinch of salt to make a lower-fat sour cream alternative.

Peel and cube russet potatoes, toss with fajitas spice, and air fry until golden brown and crispy.

Prepare vegan beef style crumbles by stirring in taco seasoning; optionally sauté with onions and garlic for added flavor.

Prep lettuce and tomato for assembly.

Assemble the crunch wrap by loading a tostada with filling, folding a burrito size tortilla around it, and transferring seam side down to a hot griddle or panini press.

Press down with a spatula or a heavy object like a cast-iron pan to ensure contact with the griddle.

Cook until golden brown, flip, and repeat on the other side to finish the crunch wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens