Taco Crunch Wrap - Plant Based Pantry
This vegan recipe for the famous Taco Crunch wrap is simple to make and delicious. We used neat meat to make beef crumbles and then added them to the taco crunch wrap.
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
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