Taco Crunch Wrap

In just a few more minutes than waiting in the drive-thru line, you’ll have this healthier version of a late-night favorite that can be enjoyed with all your favorite taco toppings, and made with neat Mexican mix!

4 Servings

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Ingredients

  • 1 pouch neat Mexican
  • 8 large flour tortillas
  • 2 cup shredded plant-based cheese
  • 4 tostada shells
  • 1 cup plant-based sour cream
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 1 tablespoon, cooking oil of choice

Directions

  1. Prepare neat Mexican crumbles according to package instructions. 
  2. Stack 4 tortillas.  Place a tostada shell in the center and with a knife, trace around the tostada, cutting 4 smaller flour tortilla rounds. 
  3. Add ¼ of the crumbles to the center of the remaining 4 tortillas, leaving a border for folding. 
  4. Sprinkle with ¼ cup cheese then place tostada on top.  Then, add ¼ cup sour cream, ½ cup lettuce, and ¼ cup cheese. 
  5. Place the smaller flour tortillas on top and fold the edges of the large tortilla toward the center, creating pleats. 
  6. In a skillet over medium heat, heat oil. 
  7. Add the crunch wrap seam-side down and cook until tortillas are golden brown, about 2-3 minutes per side. Dig in!

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