Crunchy Meatless Taco Wraps Recipes

VEGETARIAN TACOS WITH AVOCADO SAUCE

Steps:

• Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
• Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
• Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

CRUNCHY MEATLESS TACO WRAPS

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the plant-based ground meat and cook, breaking into crumbles using a wooden spoon, until lightly browned, 3 to 4 minutes. Add the taco seasoning and sprinkle with salt and pepper. Cook until browned and fragrant, 1 minute. Transfer to a medium bowl and wipe out the skillet with a paper towel.
• Put the lettuce from the salad kit in another medium bowl.
• Put any toppings included in the salad kit, such as tortilla strips and pepitas, in another medium bowl. Add enough tortilla chips to measure 1 cup total and toss to combine.
• Place 1 large tortilla on a cutting board. Starting from the bottom of the tortilla, cut a vertical slit halfway up the tortilla. In the first quadrant of the tortilla on the lower left side, place 1/3 cup of the plant-based ground meat. Working clockwise, in the second quadrant on the upper left side, add 1/4 cup of the cheese. In the third quadrant on the upper right side, add a quarter of the lettuce. In the fourth quadrant on the lower right side, add 1/4 cup of the tortilla chip mixture.
• Starting with the first quadrant with the plant-based meat, fold the quadrant upwards on top of the second quadrant with the cheese. Fold the second quadrant to the right on top of the chopped lettuce, and finally, fold the third quadrant down on top of the crushed tortilla chips to form a triangle-shaped taco wrap. Repeat this process with the remaining 3 tortillas and toppings.
• Heat 2 teaspoons oil in the skillet over medium heat. Add 2 taco wraps and press down with the back of a nonstick spatula. Cook until golden brown, about 2 minutes per side. Repeat with the remaining 2 teaspoons oil and 2 taco wraps. Remove to a cutting board, cut in half if desired and serve with salsa verde and sour cream.

GIANT CRUNCHY TACO WRAP

Steps:

• Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
• Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
• Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
• On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
• Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
• Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

CRUNCHY TACO WRAP

Steps:

• On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side.
• Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.
• Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.
• Preheat the oven to 400 degrees F.
• Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.
• Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.

CRUNCHY TACO RING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
• Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
• On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
• Generously spray a bundt pan with nonstick spray.
• Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
• Spread half of the ground beef mixture on top of the cheese.
• Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
• Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
• Bake for 45 minutes until crispy and browned.
• Let cool for 20 minutes.
• Place a plate on top of the bundt pan, and invert the ring onto the plate.
• Slice and serve with salsa.
• Enjoy!

SHEET PAN CRUNCH-WRAP RECIPE BY TASTY

Steps:

• Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
• Generously spray a sheet tray with cooking oil spray.
• Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
• Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
• Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
• Place the tostadas over the fillings.
• Sprinkle the rest of the cheese over the tostadas.
• Place the last flour tortilla over the cheese.
• Fold over the tortillas so they cover up the fillings and touch the center tortilla.
• Preheat oven to 375˚F (190˚C).
• Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
• Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
• Flip the crunch-wrap onto a cutting board.
• Slice and serve with salsa and sour cream.
• Enjoy!