In just a few more minutes than waiting in the drive-thru line, you’ll have this healthier version of a late-night favorite that can be enjoyed with all your favorite taco toppings!
SERVINGS: Makes 4 servings.
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
Prepare neat Mexican crumbles according to package instructions. Stack 4 tortillas. Place a tostada shell in the center and with a knife, trace around the tostada, cutting 4 smaller flour tortilla rounds. Add ¼ of the crumbles to the center of the remaining 4 tortillas, leaving a border for folding. Sprinkle with ¼ cup cheese then place tostada on top. Then, add ¼ cup sour cream, ½ cup lettuce, and ¼ cup cheese. Place the smaller flour tortillas on top and fold the edges of the large tortilla toward the center, creating pleats. In a skillet over medium heat, heat oil. Add the crunch wrap seam-side down and cook until tortillas are golden brown, about 2-3 minutes per side. Dig in!
Written by Laura Lapp
My journey started as a quest to find an answer to my family’s dinner-time problem of pleasing all the tastes and special diets around the table. The recipes I crafted are made with ingredients we all know and trust, so familiar they’re stocked in my own pantry. The products are tested and tried until they pass the highest scrutiny I know – a kids’ taste buds! Now, my greatest joy is knowing your family can dig in without worry and enjoy healthy, delicious, plant-based food together around your table too!