Vegan Crunchwrap Supreme - Pinch of Yum

This recipe from the blog Pinch of Yum (LOVE this blog so much!) was absolutely delicious!!! It was so fun to put together and my kids (and husband) LOVED eating it! I caved and used Doritos inside the wrap - this makes me laugh since the rest of the ingredients were fairly healthy - but those cheesy chips definitely added some great flavor to the wrap. Oh and this vegan cashew queso was AMAZING!!!!!!!!!!! Such a great meal! I know I'll be making it again.

Check out Pinch of Yum for great step-by-step pictures that will show you how to create the wrap. It wasn't complicated, but her pictures really help. 

In the crunchwraps I made I used her cashew queso recipe, refried beans, Doritos, bagged cabbage slaw, and her spicy sofritas tofu recipe.

Here are Pinch of Yum's instructions word for word:
 

Ingredients:
Spicy Sofritas Tofu

• 3 tablespoons olive oil
• 16 ounces firm tofu (press out some liquid first)
• 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
• 2 chipotle peppers, minced
• 1/2 cup salsa

Cashew Queso

• 1 cup cashews
• 1/2 cup water
• 1 can diced green chiles (or less, to taste)
• 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)

Crunchwraps

• huge burrito-sized flour tortillas
• something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
• roasted vegetables
• black beans
• avocados
• fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
• salsa

Directions:
 
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Simmer for 5-10 minutes. Finish by letting everything sit without stirring for another 7-10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.
FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.
FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.