Vegan crunch wrap supreme

Mise en place — set out in the order it goes in

1. 

   Nacho cheeseblended, kept warmStep 4

2. 

   Taco “meat”

   • beans
   • crumbles
   • or walnuts

   Step 4

3. 

   Fresh stuff

   • tomato
   • lettuce
   • salsa
   • guac
   • cilantro

   Step 4

4. 

   Tortillaslarge + small or tostadasStep 4

Prep order — what happens when, and what overlaps

Step by step

1. 

   

   1Make the nacho cheese

   ~20 min

   For this step

   • Russet potato1½ cups (~360 ml) peeled and chopped (1 medium)
   • Carrots1 cup (~240 ml) peeled and chopped (2–3 carrots)
   • Unsweetened non-dairy milk2 cups (~480 ml)
   • Nutritional yeast½ cup (~120 ml)
   • Olive oil3 tbsp
   • Lemon juice1 tbsp
   • Salt1 tsp
   • Onion powder½ tsp
   • Garlic powder½ tsp
   • Smoked paprika½ tsp
   • Cornstarch1 tbsp
   • Diced green chiles4 oz can (~115 g)

   • Cover the potato and carrot with water in a medium pot and bring it to a boil.
   • Give them about 10 minutes, until a fork goes in easily.
   • Meanwhile, load the blender with the rest of the cheese ingredients (plus the chiles, if using).
   • Drain the vegetables, add them to the blender and run it until there are no lumps at all.
   • Thin with a splash more non-dairy milk if it’s too thick. Keep it warm.

   

2. 

   2Make the taco filling

   medium~10 min

   For this step

   • Black beans1 can
   • Vegan crumbles1 package
   • Walnuts1 cup (~240 ml)

   • For homemade seasoning, stir together:
     • chili powder 1 tbsp
     • cumin 1 tsp
     • paprika 1 tsp
     • garlic powder, for the seasoning ½ tsp
     • onion powder, for the seasoning ½ tsp
     • oregano ¼ tsp
     • cayenne a pinch
     • salt & pepper to taste
   • Beans: mash them, season, and heat through.
   • Crumbles: follow the packet.
   • Walnuts: pulse in a food processor, then fry with the seasoning.

   

3. 

   3Prep the fresh stuff

   ~10 min

   For this step

   • Tomato1 large
   • Shredded lettuce1 cup (~240 ml)
   • Guacamole1 cup (~240 ml)
   • Fresh cilantro¼ cup (~60 ml)

   • Dice the tomato.
   • Shred the lettuce.
   • Mash or make the guacamole.
   • Chop the cilantro.

4. 

   

   4Assemble

   ~2 min each

   For this step

   • Large flour tortillas4 (burrito size)
   • Small flour tortillas or tostadas4 (taco size)
   • Vegan sour cream½ cup (~120 ml)
   • Salsa½ cup (~120 ml)

   • Build each wrap from the bottom up:
     • a large tortilla laid flat
     • 2–3 tbsp nacho cheese in the middle
     • ⅓–½ cup (~80–120 ml) taco filling over the cheese
     • a tostada or small tortilla for crunch
     • a layer of sour cream on that
     • tomatoes, lettuce, salsa
     • guacamole and cilantro
   • Go easy on the filling — an overstuffed wrap won’t close.

   

5. 

   

   5Fold the wrap

   ~1 min each

   • Bring one section of the edge up over the middle.
   • Work your way round, laying each pleat over the one before.
   • It closes into a six- or eight-sided parcel with nothing showing.
   • If the tortilla cracks or won’t close, 10 seconds in the microwave softens it.

   

6. 

   

   6Toast seam-side down

   medium4–6 min each

   • Heat a dry skillet or griddle on medium.
   • Lay the wrap in seam-side down and press lightly with a spatula.
   • After 2–3 minutes, when it’s golden and crisp, turn it over gently and give it 2–3 more.
   • A light brush of oil on the outside makes it crisper, if you like.

   

7. 

   7Serve

   2 min

   • Rest it 1–2 minutes before cutting.
   • Cut corner to corner so the layers show.
   • Put out salsa, hot sauce or more cheese sauce for dipping.