Vegan Tomato Basil Crunch Wrap

Vegan Tomato Basil Crunch Wrap

After being sick on what felt like my death couch {because I was trying to stay off my bed}, I finally got around to cleaning my house, doing laundry, disinfecting everything and even making breakfast, lunch and dinner for Hubbz and I {insert grin here}.

I wanted to eat some real food. I had only really been drinking green juices, blueberry juice, orange juice and of course water. Last night I did have some  comfort soup that was good for my entire family. It just helped top everything off that I did to help me and my boys feel better naturally. Maybe I’ll make a post about how to naturally cure or heal from the common cold or whatever the hell I had. I really think that the steps I took lessened my symptoms {which didn’t feel like they could get much worse} and the length of time I was sick. For two days I was pretty much immobile, weak, aching and uncomfortable. By the third day I felt much better still very much weak but I was able to take care of my boys again.

This was a quick lunch I made for Hubbz and I.


If you’re making homemade tostadas, you’ll need to prepare those first and foremost.

Preheat your oven to 400F. Line a large baking sheet with parchment paper. Place your corn tortillas on it and spray with coconut oil, top with desired seasoning and set aside.

Once the oven is preheated, bake for 5 minutes on the first side, remove the pan from the oven. Flip the corn tortillas, spray the tops, season accordingly and bake an additional 5-6 minutes on the other side.

Remove the corn tortillas from the oven and let them cool a little bit to crisp up.

Next, you’ll need to assemble your Crunch Wrap.

In the center of your large tortilla wrap, apply a thin layer of refried beans where you will place a tostada on top of.

Then top with the crispy corn tostada.

Apply another thin layer of refried beans on top of the corn tostada. Then add whatever vegetables and toppings you desire {avocados, lettuce, tomatoes, BeefLess Beef, sour cream}.

Then top the vegetables with your choice of taco sauce or salsa.

If desired add your vegan cheese.

Now, you need to fold it. Start on one side and just start folding it in as tight as possible without breaking the tortilla.

Place seam side down and sear the tortilla until just golden. Flip it and do the same about 2-3 minutes each side. Watch it closely so it will not burn.

Remove from pan and serve immediately.

TIP: Do not let it sit or the tostada won’t be crunchy on the inside. It will still be good just no longer a Crunch Wrap. 

Print Recipe
Vegan Tomato Basil Crunch Wrap
Homemade vegan option that is much cheaper than the fast food option everyone knows of!
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. If you’re making homemade tostadas, you’ll need to prepare those first and foremost.
  2. Preheat your oven to 400F. Line a large baking sheet with parchment paper. Place your corn tortillas on it and spray with coconut oil, top with desired seasoning and set aside.
  3. Once the oven is preheated, bake for 5 minutes on the first side, remove the pan from the oven. Flip the corn tortillas, spray the tops, season accordingly and bake an additional 5-6 minutes on the other side. Remove the corn tortillas from the oven and let them cool a little bit to crisp up.
  4. Next, you’ll need to assemble your Crunch Wrap.
  5. In the center of your large tortilla wrap, apply a thin layer of refried beans where you will place a tostada on top of. Then top with the crispy corn tostada.
  6. Apply another thin layer of refried beans on top of the corn tostada. Then add whatever vegetables and toppings you desire {avocados, lettuce, tomatoes, BeefLess Beef, sour cream}.
  7. Then top the vegetables with your choice of taco sauce or salsa. If desired add vegan cheese.
  8. Now, you need to fold it. Start on one side and just start folding it in as tight as possible without breaking the tortilla.
  9. Place seam side down and sear the tortilla until just golden. Flip it and do the same about 2-3 minutes each side. Watch it closely so it will not burn. Remove from pan and serve immediately.
  10. TIP: Do not let it sit or the tostada won’t be crunchy on the inside. It will still be good just no longer a Crunch Wrap.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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