![]() ![]() Taco Bell has been testing various vegetarian options including a meatless Naked Chicken Chalupa and plant-based vegan meat as an option two years ago. The crunchwrap consists of vegan seasoned plant-based protein, blanco sauce, warm nacho sauce, shredded lettuce and diced tomatoes wrapped in a crunchy tostada shell.Īll of the ingredients have been certified vegan by the American Vegetarian Association. The new Vegan Crunchwrap becomes available Thursday in New York City, Orlando and Los Angeles, for a limited time, while supplies last. Then cook the other side.Taco Bell is taking its crunchwrap officially vegan – at least in a few test markets. Finally, after about 3-5 minutes, flip the crunchwrap. I recommend placing something on top, such as a bowl or small sauce pan to help make the edges crispy and flat. Then, invert the crunchwrap (seam side down) and cook until it’s golden brown. ![]() Next to cook, heat up a medium to large nonstick pan over medium heat.The goal is to have it completely covered so that nothing can fall out. If your tortilla isn’t large enough, cut a small piece of another tortilla and place it into the center. Also, I found it helpful to put it on a large plate and turn it as I folded. Tightly fold the edges of the tortilla towards the center.Spread about 1 tablespoon of sour cream over the shell, then top it with lettuce, tomato, and cheese.Warm up your nacho cheese (I heated mine in the microwave) and then drizzle about 2 tablespoons of cheese sauce on top of the meat.Then, add a scoop of ground beef to the center of the tortilla and make sure you leave a good amount of space around the edges for folding. To build your crunch wrap, start with a plain large flour tortilla.If you can’t find Taco Bell brand seasoning, then substitute it with another brand. Add your Taco Bell Seasoning and cook according to the package directions.As you’re cooking, break the meat up with a wooden spoon or spatula, until the beef is no longer pink and becomes brown (about 5-7 minutes). ![]()
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