Melt the coconut oil and add the plant-based ground. Sprinkle with taco seasoning and mix to combine.

Step 1

Step 2

Using a large tortilla, add a dollop of vegan queso to the centre followed by the plant-based ground.

Step 3

Using tortilla chips - with the tips facing inwards - build  a round disc. (This adds the crunch to the crunchwraps).

Step 4

Top with salsa, tomatoes, shredded iceberg lettuce, cilantro and mashed avocado. 

Step 5

Cut a small round out of a new tortilla and place in the centre. Then fold the tortilla inwards in sections towards the centre,  so the filling is entirely covered.

Step 6

Lightly oil a skillet and place the tortilla  fold-side down. Fry both sides for 2-3 minutes until lightly golden.

Step 7

Cut and serve!