#BUFFALO CRUNCH WRAP HOW TO#

Once it’s in the crunchwraps, I didn’t notice any off-taste with it – just a nice tangy creamy taste, only slightly more subtle than sour cream.Īvocado slices or even guacamole would make a great alternative to sour cream in this recipe. I don’t love the way it tastes plain, so I add a little bit of lemon juice to it. I almost forgot to mention the vegan sour cream! In this recipe, I’m using the Tofutti brand vegan sour cream. But be aware that tortilla chips will have a higher salt content since tostadas are usually not coated in salt. If you can’t find tostadas (the round, hard, flat baked or fried corn tortillas), you can use corn tortilla chips. That way I only need one big scoop of veggie mix when assembling tacos (or crunchwraps) instead of three smaller scoops. I dice up my tomatoes, cucumber, and onion, and then blend it all together in a bowl. It melts up well and has a tasty creamy texture that’s a lot like the nacho cheese used at Taco Bell in their crunchwraps.įor the fresh veggies in my crunchwraps, I did a similar process that I like to do when making tacos or burritos at home. So I used 10″ tortillas and came up with an easy hack to make them stretch around the whole crunchwrap without any worries about leakage.įor the cheese, I love using Daiya brand American cheese slices, which are vegan. Unfortunately I wasn’t able to find 12″ tortillas easily, and I figured many of you lovely readers might face the same issue. If you can find 12″ tortillas, use those! One of the important points about making DIY crunchwraps is finding the rigth size of tortillas. Luckily, it goes perfectly in these crunchwraps!! But, if you don’t or can’t consume soy, you can always use black beans, refried beans, or tofu sofritas as your crunchwrap protein filling. So coming up with a reliable and delicious vegan taco meat recipe was one of the first things I busied myself doing when I decided to go vegan. We eat tacos all the time in my family, at least once a week. I’ve had both the meat version and the bean version, and while the black bean one was good, I’d be lying if I didn’t think it just wasn’t the same. The official crunchwrap supremes that you can get at Taco Bell now come in a vegetarian black bean version. Making vegan crunchwraps at home is a lot easier than you’d think! They’re so tasty and so satisfying that I honestly don’t want to make normal burritos at home ever again. Air Fryer: Spray each side lightly with a little bit of cooking spray then place in the air fryer and heat until lightly golden brown at 350 degrees for about 5-6 minutes.

#BUFFALO CRUNCH WRAP HOW TO#

This recipe will show you which ingredients to use to make your crunchwrap vegan and step by step instructions on how to make them. Substitute sautéed onions and bell peppers in place of the baby spinach for a savory southwest twist.These vegan crunchwrap supremes are even better than the ones at Taco Bell.Bake in preheated 350☏ oven 20 to 25 minutes or until eggs are set.

Mix all ingredients together in a large bowl and pour evenly into cups of muffin tin sprayed with no stick cooking spray. Skip the tortillas and make egg muffins for breakfast on-the-go.Cut Crunch Wraps in half and serve with RedHot Sauce. Cook 2 to 3 minutes, or just until cheese has melted and spinach is wilted. LAYER tortilla with 1/4 cup of the cheese, 1/2 cup of the spinach, 1/4 cup of the ham and 1/4 cup of the Goldfish crackers.Cook just until eggs are set on the bottom, about 2 to 3 minutes. Turn tortilla and place dipped-side up in skillet. Immediately dip one side of a tortilla into egg mixture in skillet. Add 2/3 cup of the egg mixture to the pan, swirling to coat bottom.

Spray large non-stick skillet with no stick cooking spray. WHISK eggs, milk and pepper in large bowl.

Buffalo crunch wrap