A delicious plant-based version of the classic Crunch Wrap Supreme featuring tempeh and fresh veggies. Perfect for lunch at home or on the go. This recipe combines flavors of spices, fresh ingredients, and a crispy tortilla wrap.
1: In a large pan, add the olive oil and heat over medium heat. Add the onions, spices, and garlic. Cook for 2 minutes.
2: Add the crumbled tempeh, salsa, soy sauce and cook for another few minutes. Then deglaze the pan with 1/2 the juice of a lime. Set aside.
3: Fry or toast the small taco tortillas until toasty and crunchy.
4: In a small bowl, combine the avocado, sour cream, salt, lime juice, cilantro, and red pepper flakes.
5: Build the crunch wrap by placing 1/2 cup of the tempeh mixture into the center of the extra large burrito. Top with cheese, tomato, mashed avocado, lettuce and top with the crispy taco tortilla.
6: Fold the edges of the burrito on top and place the wrap fold side down on a dry, hot pan. Cook for a few minutes until golden brown. Carefully flip and cook on the other side until golden brown.
7: Remove and dig in!
