Crunchy Meatless Taco Wraps Recipes

CRUNCHY MEATLESS TACO WRAPS

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the plant-based ground meat and cook, breaking into crumbles using a wooden spoon, until lightly browned, 3 to 4 minutes. Add the taco seasoning and sprinkle with salt and pepper. Cook until browned and fragrant, 1 minute. Transfer to a medium bowl and wipe out the skillet with a paper towel.
• Put the lettuce from the salad kit in another medium bowl.
• Put any toppings included in the salad kit, such as tortilla strips and pepitas, in another medium bowl. Add enough tortilla chips to measure 1 cup total and toss to combine.
• Place 1 large tortilla on a cutting board. Starting from the bottom of the tortilla, cut a vertical slit halfway up the tortilla. In the first quadrant of the tortilla on the lower left side, place 1/3 cup of the plant-based ground meat. Working clockwise, in the second quadrant on the upper left side, add 1/4 cup of the cheese. In the third quadrant on the upper right side, add a quarter of the lettuce. In the fourth quadrant on the lower right side, add 1/4 cup of the tortilla chip mixture.
• Starting with the first quadrant with the plant-based meat, fold the quadrant upwards on top of the second quadrant with the cheese. Fold the second quadrant to the right on top of the chopped lettuce, and finally, fold the third quadrant down on top of the crushed tortilla chips to form a triangle-shaped taco wrap. Repeat this process with the remaining 3 tortillas and toppings.
• Heat 2 teaspoons oil in the skillet over medium heat. Add 2 taco wraps and press down with the back of a nonstick spatula. Cook until golden brown, about 2 minutes per side. Repeat with the remaining 2 teaspoons oil and 2 taco wraps. Remove to a cutting board, cut in half if desired and serve with salsa verde and sour cream.

GIANT CRUNCHY TACO WRAP

Steps:

• Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
• Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
• Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
• On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
• Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
• Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

CRUNCHY TACO WRAP

Steps:

• On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side.
• Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.
• Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.
• Preheat the oven to 400 degrees F.
• Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.
• Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.