Step 1

In a large pan over medium heat, heat your veggie ground beef with a bit of water, and taco seasoning until heated through.

Step 2

Meanwhile, ensure all your veggies are chopped, and you have your queso dip and sour cream ready.

Step 3

To heat your flour tortillas, you can either microwave them for 10 seconds or warm them in the oven. To warm them in the oven; heat your oven to 350, and wrap your stack of tortillas in foil. Heat the wrapped stack in the oven for 15 mins.

Step 4

Heat a large pan over medium heat.

Step 5

Lay your wrap out and spread a dollop of sour cream in the center.

Step 6

Top with some of the cooked veggie ground beef.

Step 7

Add a thin layer of shredded vegan cheese, then top with a hardened tostada shell.

Step 8

On top of the tostada shell, spread some warm queso-dip, and top with diced tomatoes & shredded lettuce.

Step 9

Starting with the bottom of the tortilla, fold up the edge over the center, working your way around the entire tortilla.

Step 10

If you have a spot left open in the center, just fill it in, by tucking in a cut piece of another flour tortilla under the folds.

Step 11

Gently place your crunch wrap folded side down onto the heated pan, and allow it to toast for a few minutes until it's gently browned, this should take roughly 3 mins, or so.

Step 12

With a spatula, carefully flip your wrap and toast for another 2-3 mins.

Step 13

Serve with some hot sauce, guacamole and/or extra queso dip on the side for dipping.