We took two trendsetters: the fast food Crunchwrap and plant-based meat alternatives and put them together for a super trendy snack that’s all about flavor and crunch. Popular brands like Impossible Burger and Beyond Beef cook up like ground beef and are a great choice for omnivores and carnivores. Whether you’re looking to cut your intake of meat, have an eye on the environment or live that plant-based lifestyle, these meat alternatives are all the buzz. We cooked this plant-based protein with our Barbacoa Blend and loaded into a tortilla and topped it with a tostada, lettuce and cheese. So much fun and so delicious! Are we trending yet?
Time: 30 min
Makes 4 CrunchwrapsRating
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Loading...| 1 lb Beef alternative (we used Beyond Beef) | |
| 1 Tbl Barbacoa Blend | |
| Jalapeno Extra Virgin Olive Oil | |
| 4 burrito sized tortillas | |
| 4 tostadas | |
| 4 small flour tortillas | |
| 2 cups shredded Monterrey Jack Cheese | |
| 1 cup shredded Iceberg Lettuce | |
| 1 cup diced tomato | |
| 1 cup jarred melty nacho cheese or queso sauce, warmed | |
| Salsa for serving | |
| Pickled red onions for serving | |
| Sour cream for serving |
| 1. | In a saute pan set over medium heat, drizzle in Jalapeno Extra Virgin Olive Oil to coat the bottom. Cook the meat alternative along with the Barbacoa Blend until cooked through - about 7 minutes. The internal temp for meat alternatives is 165°F. |
| 2. | Wipe out the skillet and heat over medium heat. Drizzle in a little more oil. |
| 3. | Lay out a large, burrito style tortilla. Place 1/4 of the meat alternative mixture in the center. Spread out a little but leave a significant border for folding. Add a dollop of the melty jarred cheese sauce. |
| 4. | Place a tostada on top of the meat/cheese layer. On top of the tostada, place shredded lettuce, chopped tomatoes and shredded cheese. |
| 5. | Place a smaller tortilla on top of the tostada/lettuce/tomato layer. Fold the edges of the large tortilla up and over the content and onto the small tortilla. Pinch and fold as you go around to seal the Crunchwrap. |
| 6. | Place the Crunchwrap, sealed side down, into the skillet. Cook for 5-7 minutes or until the tortilla is golden brown. Using a combo of spatula, tongs, your hands and maybe a helper, flip the Crunchwrap. Cook on the other side for about 3 minutes. |
| 7. | Serve with salsa, pickled red onions and sour cream. |
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