Vegan

The Ultimate Plant-based Crunchwrap Supreme at Home w/ CHI-CHI'S

March  5, 2021
0 Ratings
Photo by Emily Smith
Author Notes

Whether you love it, hate it or don’t remember eating it last Saturday night at midnight, there’s no denying that the part-crunchy-taco, part-quesadilla, part-who-knows-what-else, is an iconic fast food item. It’s also surprisingly easy to make at home (plus, you can make it healthier + plant based). —Emily Smith

  • Prep time 25 minutes
  • Cook time 10 minutes
  • Serves 2
Ingredients
  • 8 ounces Meatless taco meat
  • 1 cup Vegan nacho cheese sauce
  • 2 CHI-CHI'S FOLDABLES Tortillas
  • Handful CHI-CHI'S Tortilla Chips
  • Handful diced tomatoes
  • Handful shredded lettuce
In This Recipe
Directions
  1. In a large skillet over medium heat, combine meatless taco meat with desired seasonings (chili powder, ground paprika, salt/pepper, ground cumin) and cook until brown. Set aside.
  2. On a pan, place both CHI-CHI'S FOLDABLE Tortillas down. In the center of each tortilla, scoop half (~4 oz.) of the meatless taco meat and spread out evenly.
  3. Next, place a dollop (~1/2 cup) of vegan nacho cheese on top of the meatless taco meat and coat all of the "meat."
  4. Now top cheese with CHI-CHI'S Tortilla Chips to give it the extra crunch. A small handful should do.
  5. Finally, sprinkle the desired amount of diced tomatoes and shredded lettuce on top of the tortilla chips.
  6. Now it's time to fold. Start with the bottom of the tortilla, fold the edge over the center, working your way around the entire tortilla. For best results, place in the air fryer (300 degrees for 5-7 minutes) as the perfect finishing touch.

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