Vegan Steak Crunchwrap Recipe | Vegan Recipe | Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint

Step 1

1. In a large skillet over medium, add oil and cook Beyond Steak for 5 minutes. Remove and set aside.

Step 2

2. Spread out a layer of the plant-based nacho cheese sauce in the middle of the tortilla, in roughly the same size as the tostada shell, but leave a generous border. Add some of the Beyond Steak on top, spreading out to the border of the cheese sauce.Spread some plant-based sour cream onto a tostada shell. Place the tostada shell on top of the Beyond Steak, sour cream side face up.

Step 3

3. Top the sour cream with a small handful of chopped tomatoes, followed by a few spoons of hot sauce, a small handful of shredded lettuce, a few spoons of the guacamole, and a few cilantro leaves. Top with small flour tortillas.

Step 4

4. To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold.

Step 5

5. Cook the crunchwraps. Heat a skillet with a bit of oil over medium heat. Add a crunchwrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy!