Vegan Crunchwrap Supreme

OMG. Let me tell you about this amazing crunchwrap supreme. It is the best thing ever, and will satisfy any vegan taco bell craving you're having. I have been dying to try some form of a vegan crunchwrap for the past year. My friend, Mikayla has sent me many recipes for us to try, then I moved away and we couldn't make it together. Then I saw Nisha's video of her attempting to make one, and it's stuck with me since. The recipe I followed was from RainbowPlantLife, you can find a direct link to her recipe, HERE.

As a vegan the type of crunchwrap supreme that you can typically get from TacoBell is just beans, tomatoes/salsa, lettuce, and guac. It's actually kind of sad looking and lacks a lot of flavor. Well this recipe is the opposite. It packs a punch and can definitely compete with the classic crunchwrap.

For my crunchwraps I choose to make my own nacho cheeze using Nisha's recipe which was the best nacho cheese I've ever made. I know I keep saying that about this recipe but I'm serious. I've actually been making it as a dip for chips since it's that yummy. I also followed her recipe to make the vegan "meat" and it tasted way better than just using a vegan "meat' ground from the freezer section (although that would work just fine if you're in a hurry or just feeling lazy. I also changed a few things with the recipe since I didn't find all of the right ingredients. 

For mushrooms in the "meat" I found a blend that had cremini, white, and bella mushrooms. I just chopped all of them and added it in, probably better if you just use cremini since the rest hold a lot of moisture.

I also couldn't find porcini mushroom powder so I used Trader Joe's Mushroom Umami seasoning instead.

We also made our own tostada shells, but brushing them with oil and baking them till they became crispy. Be careful of how long you bake them as they can puff up and make almost a taco shell shape. so take them out before they do this. You want them as flat as possible to fit in the crunchwrap (makes it easier for folding the edges.

For store bought items I bought Tofutti's Better than Sour Cream and a store-brand guacamole.

YUM!

Also with the leftovers you can make more crunchwraps the next day, or do what I did and turn them into vegan nachos! I took my corn tortillas and baked them the same as the tostada except I pre-cut them into chip shapes to bake. Sprinkled them with salt and lime juice. This was the perfect birthday dinner for me!

Birthday nachos with the leftovers, much tastier than it looks!

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