Step 1

In a bowl, add all the sauce ingredients and 1 cup hot water and mix well. Then add in your soy curls and mix well.

Step 2

Let them sit for 15 minutes to hydrate. Then reserve the sauce. Drain the soy curls out.

Step 3

Add the soycurls and 1 teaspoon of oil to a skillet over medium-high heat and cook until the soy curls are golden on some of the edges.

Step 4

Then add in the remaining marinade and cook until the sauce thickens then set aside.

Step 5

Assemble your crunchwrap ingredients. Add some vegan cheese in the middle of your 12 inch or 10-inch tortilla. Then place some soy curls on top. Some green onions. Then add a teaspoon or so of the Asian chili sauce or the sambal oelek. Then top it with the tostada and some lettuce, carrots and add some ranch. Then tomatoes or pickled jalapeños if using

Step 6

Then put another small tortilla if needed ( with 12 inch you won’t need it) on top then fold over. Heat a skillet over medium-high heat.

Step 7

Once the skillet is hot, place the crunchwrap seam side down on to the skillet and cook to seal, pressing occasionally , then flip and cook until golden brown on the other side. Repeat for all of the crunchwraps.

Step 8

You can also make tacos witb the fillings instead.