BBQ Cheeseburger Vegan Crunchwraps
Vegan BBQ beef and nacho cheese, layered with pickled red onions and jalapenos and a tostada wrapped in a tortilla.
Servings: 4
Calories: 605kcal
Ingredients
Pickled Red Onions and Jalapenos
- 1 Cup Water
- 1 Cup White vinegar
- 1/4 Cup Organic cane sugar
- 1 Tablespoon Salt
- 2 Cloves Garlic, smashed
- 1/2 a Red onion, sliced thin
- 2 Jalapenos, sliced
BBQ "Beef"
- 2 Tablespoons Olive oil
- 16 Ounces Vegan ground beef or tofu crumbles
- 1/2 Cup BBQ sauce, homemade or store bought
Nacho Cheese
- 2 Tablespoons Vegan butter, I used Earth Balance
- 2 Tablespoons All purpose flour
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Vegan cheddar style shreds, I used Violife
- Salt and pepper to taste
Instructions
- Make the pickled onions and jalapenos first. In a small saucepan, combine the water, vinegar, sugar, salt and garlic.
- Heat on medium high. Bring to a simmer, whisk until the sugar and salt have been absorbed, then and turn off the heat.
- Add the onions to a heat proof bowl, then pour the hot liquid over the onions, making sure they are submerged. Let them sit for a few minutes, then add the jalapenos to the bowl and stir to combine.
- Let them sit for at least 30 minutes, but you can also do this ahead of time and let them pickle overnight. Once they cool you can put them in an airtight container and store them in the fridge.
- Once you are ready to make the crunchwraps, make the bbq "beef". Heat the olive oil on medium high in a large non-stick skillet.
- Add the "beef" or the tofu crumbles and saute, reducing heat as needed until the "beef" or tofu are nice and brown. About 7-10 minutes.
- Then add the bbq sauce and toss to combine. Remove from the heat.
- Next, make the cheese sauce, heat the vegan butter on medium in a medium sized saucepan.
- Once the butter has melted, add the flour and whisk to combine. Form a paste(roux) and let simmer for a minute.
- Add the non-dairy milk and whisk, making sure there are no lumps. Let simmer until the milk is nice and thick. About 1-2 minutes.
- Then add the vegan cheese and whisk to combine. Reduce heat to medium low and let the cheese melt. Continuing whisking until the cheese sauce is very smooth. Season with a few pinches of salt and pepper.
- Now, let's build your crunchwrap. Take one tortilla and place a tostada in the center. Cut around the tostada so you have the perfect size to go over the tostada to seal the crunchwrap. Use the excess tortilla for something else, like chips.
- Next, take another tortilla and add about 1/4 of the bbq "beef" to the center of the tortilla. Drizzle nacho cheese on top of it. Then place the tostada on top of that. Now, put some of the pickled onions and jalapenos on top of the tostada, lettuce on top of that. Drizzle with extra bbq sauce.
- Put the circle of tortilla you cut out on top of all of that. Then fold the outer large tortilla inwards. Covering everything and sealing it. (Refer to my video if you want to watch me do it!)
- Generously drizzle a large non-stick pan with olive oil, then put the crunchwrap, fold side down, so that it will seal first, before you flip it. Brown on that side, for 2-3 minutes, then flip and brown on the other side. Repeat with all the crunchwraps, you should get about 4.
- Cut them in half and serve with vegan ranch if desired.
Video
Nutrition
Calories: 605kcal | Carbohydrates: 100g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 3478mg | Potassium: 488mg | Fiber: 6g | Sugar: 41g | Vitamin A: 599IU | Vitamin C: 9mg | Calcium: 282mg | Iron: 5mg