Step 1: Prepare Vegan Queso. Start by making your homemade vegan queso or, if you’re using store-bought, simply set it aside. If you’re choosing to make it from scratch, blend cashews, nutritional yeast, and spices until smooth. In about 10 minutes, you’ll have a creamy richness ready to spread.

Step 2: Cook Filling. In a large skillet, melt 1 tablespoon of coconut oil over medium heat. Once shimmering, add the plant-based ground along with taco seasoning. Sauté this mixture for about 5-7 minutes, stirring occasionally, until the ground is nicely browned and fragrant.

Step 3: Assemble Crunchwrap. Grab your large tortilla, and on the center, spread a generous layer of the creamy vegan queso, leaving 1.5 to 2 inches around the edge. Next, layer on your cooked plant-based ground, followed by a handful of tortilla chips for that satisfying crunch.

Step 4: Close the Wrap. Now, take a small tortilla and place it on top of your layered goodness. Carefully fold in the edges of the large tortilla towards the center, creating a complete wrap.

Step 5: Cook the Crunchwrap. In a cleaned skillet, drizzle some olive oil and heat it over medium. Place the wrapped crunchwrap seam-side down into the skillet and cook for about 2-3 minutes until the bottom is golden brown and crispy.

Step 6: Repeat. Continue the process of assembling and cooking until you’ve used all your ingredients.