impossible crunchwrap supreme
Makes 4 Crunchwraps
30
minutesWe 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?
Ingredients
1 lb Beef alternative (we used Beyond Beef)
1 Tbl Barbacoa Blend
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
Instructions
- 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.
- Wipe out the skillet and heat over medium heat. Drizzle in a little more oil.
- 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.
- Place a tostada on top of the meat/cheese layer. On top of the tostada, place shredded lettuce, chopped tomatoes and shredded cheese.
- 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.
- 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.
- Serve with salsa, pickled red onions and sour cream.
