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Vegan Crunch Wrap

We are somewhat boring over here, we didn’t spend our Cinco de Mayo at some Mexican food hot spot or attend any such party, we spent our Sunday with our lovely daughter (Todd’s daughter, Carlie) listening to her trip to Ireland and talking about the state of the world and our roles within it. Epic upleveling conversation that Todd and I are always so grateful for with her.

After that, we binged watch some Netflix and I made us vegan crunch wraps. That was our party, and honestly, it was totally fine and pretty welcome considering he and I are working an average of 70-80 hour weeks right now.

Here is the deal with my recipes… I often try to go semi-home-made. Meaning, I try to take what is already available to me (for the sake of time) rather than re-invent the wheel. I spend a lot of time “veganizing” our food. And despite that Todd is a carnivore, he eats vegan at home. (I will turn him full plant-based at some point, muhahaha) So here is how I did it.

• Diced Potato

• Diced Mushroom

• Chopped Green Onion

Cook on the stove top until potatoes are tender and use your favorite taco seasoning.

Layer Tortilla, Tostada, with Potato mix add some cheese (vegan options if you choose) and wrap into an octagon-like shape. Place the folds down onto the oiled pan, and let it melt together. Top with taco sauce or salsa, Tofutti or sour cream, with fresh parsley and cilantro.

Done. I mean it’s so easy, but a fun twist on a taco Tuesday.