- 1 cup Zubi’s Queso
- 1 tbsp Coconut Oil
- 12 oz Ground Beef Substitute
- 6 large 10-inch Tortillas
- 6 small 5-inch Tortillas
- 1-2 cups Tortilla chips
- ½ Zubi’s Salsa
- ½ cup chopped Tomatoes
- 1 cup Mixed Greens
- ¼ cup Cilantro leaves, chopped
- 2 Avocados, mashed
- Melt the coconut oil in a large skillet on medium heat, the add the plant-based ground beef and taco seasoning if you didn’t make the meat substitute yourself. Cook until browned and combined, about 5-7 minutes. Transfer to a bowl and set aside. Prepare all your ingredients, if you haven't already for building.
- Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of the queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, tortilla chips, salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.
- Top with a small tortilla and fold over the edges of the large tortilla to close.
- Heat a drizzle of avocado oil in the large skillet on medium heat and place the crunchwrap seam-side down, cook for 2-3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.
Vegan Ground Beef Substitute Recipe
- 2 blocks extra firm tofu, pressed for 20 minutes
- 5 tbsp tomato paste
- 4 ½ tbsp tamari
- 3 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, crumble the tofu with a potato masher or the back of a fork until it is evenly ground.
- Add all the seasonings and sauces to the tofu, and mix until crumbles are coated evenly.
- Por the crumbles on the lined baking sheet, and spread evenly across. Place in the oven for 20 minutes, then mix with a spatula, and place back in the oven for an additional 20 minutes until the crumbles are slightly crispy. You can broil for an additional 2 minutes if more crispiness is desired.
- Allow to cool slightly before adding to a salad, tacos or in this case a crunchwrap. Store in the fridge covered for up to 4 days, or in the freezer for up to 3 months.