Everyone (well, almost) has a favorite fast food item. Personally, I'm rather partial to Taco Bell. It's cheap, filling and they are always willing to customize your meal. A few years ago Taco Bell came out with the Crunchwrap Supreme, a pocket sandwich of sorts with a tostada in the middle. Vegan at the time, I would drive the cashiers nuts asking for a Crunchwrap Supreme, sub beans for meat, no cheese or sour cream, add guac. Nowadays I don't eat fast food too often but whenever I ring the Taco Bell, I always order a vegan Crunchwrap (or tacotogon, as my friend Tim calls them).
Earlier this week I was discussing the blog Fancy Fast Food with a friend when he mentioned that I should recreate the Crunchwrap. Keep reading for my version.
- 6 burrito-size tortillas
- 6 tostadas (make sure they are a few inches smaller than the tortillas)
- 1 pound of vegetarian ground "beef" (or actual ground meat if you want!)
- 1 can of vegetarian refried beans
- 2 cups of lettuce, finely chopped or shredded
- 2 tomatoes, chopped
- 1/4 yellow onion, diced finely
- 1/2 red onion, diced finely
- 1 avocado, diced
- 1/2 lime, juiced
- 2 tablespoons of olive oil
- cooking spray
- hot sauce
- fresh cilantro, roughly chopped
- garlic powder
- chili powder
- salt and pepper
Crunchwraps require a few different components so here's how it went.
- Put the avocado, half the tomato and half the red onion into a bowl.
- Using a fork to mash the avocado and combine the tomato and onion.
- Add garlic powder, chili powder, salt and pepper to taste. Mix.
- Finish with by stirring in lime juice.
Pico de Gallo:
- Mix the tomato and yellow onion in a bowl.
- Add cilantro, salt and pepper.
- Combine thoroughly.
- In a frying pan, heat olive oil over medium low.
- Add the remaining onion, and cook until it starts to become translucent.
- Stir in the veggie meat until thoroughly combined.
- Raise the heat up to medium or medium high depending on your stove top.
- Mix in hot sauce, chili powder, garlic powder, salt and pepper to taste
- Cook the meat for about five minutes or until it browns.
- Place tortilla on a plate.
- For the bottom layer, pour about a quarter cup of veggie meat on the bottom.
- Spread refried beans on one side of a tostada and place bean side down on top of the meat.
- On the blank side of the tostada, add lettuce and pico de gallo.
- For the final layer, spread guacamole over top.
- Here's the hard part, fold in all sides of the tortilla (see picture to the right, when done it should form a pentagon).
- Coat your frying pan with cooking spray and heat up over medium high heat.
- Add the Crunchwrap the pan, allowing it to brown on each side (about 1-2 minutes per side).
Serves 6. Delicious!