Burrito Flour Tortillas Tostada Shells Vegan Meat Crumbles Taco Seasoning Vegan Cheese Sauce Lettuce Tomato Vegan Sour Cream
Cook vegan crumbles, water and taco seasoning over medium-low heat, stirring occasionally until the water has cooked away.
Top a tortilla with about 1⁄4 of the taco crumbles mixture. Spread it into a circle and drizzle with vegan nacho cheese.
Add the tostada shell and top with vegan sour cream, lettuce and tomato. Fold the tortilla over on itself to wrap it around the filling.
Cook the crunchwrap, folded side down until lightly browned, then flip over and cook the bottom for another 2 minutes.