Taco Crunch Wrap

Taco Crunch Wrap – a plant based update on the classic drive through favorite. super easy and quick to make, pop several in the oven for lunch, or a late night snack!

 

Taco Crunch Wrap @spabettie

Just a couple years out of college, I was well versed in the Portland night life. My friends and I went dancing every weekend. Sometimes both Friday and Saturday nights.

Oh, who am I kidding, we went dancing every Wednesday evening too.

The weekends were reserved for Santorini, a Greek restaurant and club downtown. Santorini is where I learned to sing several songs in Arabic, where I had at least one birthday party, where from the deejay to the bartenders to the owner, everyone knew our name.

Wednesdays you could find us upstairs at Fernando’s Hideaway for salsa dancing. Packed dance floor, fantastic music, running downstairs to cool off every now and then.

After last call, you could find us at the drive thru.

Fourth Meal.

For me? Bean burrito with green sauce.

and one of these things.

Pacific Foods has that new line of beans I told you about earlier this year; I used their organic refried pinto beans in this.

Pacific keeps bringing us new product, with many different dietary categories including Vegan, Gluten Free, Kosher (Dairy and Parve), Soy, Corn, Yeast Free.

Taco Crunch Wrap

Taco Crunch Wrap

dairy, egg, soy and gluten free, vegan

INGREDIENTS FOR EACH WRAP:

1 regular size gluten free tortilla
2 tablespoons grated cheese (Follow Your Heart Provolone)
2 small corn tortillas
2 tablespoons refried pinto beans
2 tablespoons guacamole*
iceberg lettuce

INSTRUCTIONS:

Assemble each crunch wrap by stacking in this order:

large regular tortilla
cheese
small corn tortilla
beans
guacamole
lettuce
second small corn tortilla
more cheese –> fold, turn, fold, turn, fold, turn…
more cheese to ‘seal’ closed.

Bake at 325 for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.

*Guacamole = mashed avocado, lemon juice, sea salt

Taco Crunch Wrap @spabettie

Run for the border.

Disclosure: I brought home heaps of Pacific product from Vida Vegan Con; I was not compensated to share anything with you, I simply love this local to me company.

 

printable recipe:

Taco Crunch Wrap
Author: 
Recipe type: entree, appetizer
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 1 regular size gluten free tortilla
  • 2 tablespoons grated cheese (Follow Your Heart Provolone)
  • 2 small corn tortillas
  • 2 tablespoons refried pinto beans
  • 2 tablespoons guacamole*
  • iceberg lettuce
Instructions
  1. Assemble each crunch wrap by stacking in this order:
  2. large regular tortilla
  3. cheese
  4. small corn tortilla
  5. beans
  6. guacamole
  7. lettuce
  8. second small corn tortilla
  9. more cheese --> fold, turn, fold, turn, fold, turn...
  10. more cheese to 'seal' closed.
  11. Bake at 325 for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.
  12. *Guacamole = mashed avocado, lemon juice, sea salt

 

 

 

Comments

  1. says

    Mmmmmmm, looks delicious, and I love the colors! 😀 I’ve never been fond of nightlife because I’m this stay-at-home-and-spend-“me”-time kind of nerd. 😛 But secretly I admire the people who go out until late and spend time with friends and dance and have fun. I’d just lack the energy for it.

    • Kristina Sloggett says

      oh you know I definitely need my alone time too – but I have always loved to go dancing ’til the wee hours of the morning. 😀

  2. says

    now I wish for one of these in my oven right now – if only I could find little round tacos like that – we just get the folded ones that you stuff but I think I could cope with just crushing them up like nachos in a wrap – must make!

    • Kristina Sloggett says

      yes, you could totally crush them – I have done that too ; these in the photo were TINY corn tortillas, like, 3 inches? almost like a chip itself! enjoy!

    • Kristina Sloggett says

      this one was the Soy Kaas mozzarella, which I do not use often but it works best with the small side of the grater (melts better when small) :)

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