Crunchwrap Supreme

• 3 cups frozen vegan “beef” crumbles
• 3 tbs taco seasoning
• 2 jalapenos, seeded and minced
• 2 packets of vegan cheddar cheese sauce
• 4 large burrito wraps
• 4 small soft taco shells
• 4 hard taco shells broken in half at the middle where you would put the filling and any parts at the break point sticking up trimmed off
• 2 cups shredded romaine lettuce
• 1 cup minced tomato
• 2 ½ tbs canola oil
• Spray oil

DIRECTIONS

Heat a large pan on medium-high heat, add 2 tbs canola oil until warm, add “beef” crumbles, and cook according to package. A couple of minutes before they’re done cooking add the taco seasoning.

While the crumbles are cooking, heat a small saucepan on medium heat, add remaining ½ tbs canola oil until warmed then add jalapenos, saute for 3 minutes until softened. Add “cheese” sauce and turn the heat down to low, and cook until warmed through, stirring frequently.

Now it’s time to assemble the wraps! Lay a large burrito wrap down on a clean surface, sprinkle ½ cup of the crumbles in the center of the wrap mimicking the size and shape of a crunchwrap. Drizzle 3 tbs of the jalapeno queso on the crumbles, lay 2 halves of the hard taco shells on top, then sprinkle ½ cup lettuce, ¼ cup tomato, and 1 tablespoon of Taco Sauce on top. Lay a small soft taco shell on top of all of that. Its best to do this one by one because once you fold your burrito wraps around everything you’ll need to get it onto the hot pan quickly or it will come apart and that’s annoying!! Unless you have the space to assemble everything and then fold the burrito wrap right before putting them in the pan, go for it!