impossible crunchwrap supreme
impossible crunchwrap supreme


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

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?


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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