Vegetarian Crunch Wrap Supreme
Week of 03/25/2019 to 03/29/2019 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Servings
Yields8 servings
Servings
Yields8 servings
Ingredients
Tacp Filling
  • ½ large cauliflowerroughly chopped into bite size pieces
  • ½ cup raw sunflower seeds
  • 1tbsp extra-virgin olive oil
  • 1 large yellow onionfinely diced
  • 1 jalapeno pepperdeseeded and finely diced (optional)
  • 3cloves garlicminced
  • 3tbsp chili powder
  • 1 ½ tsp cumin
  • 1tsp smoked paprika
  • 1tsp Salt
  • 1tsp black pepper
  • ¼tsp cayenne pepperoptional
  • 15ounces mashed pinto or black beans or refried beans
  • ½ lime juiced
  • ½ cup cilantro choppedlightly minced
Chipotle Lime Aioli
  • ¼cup mayo
  • 1tablespoon lime juice
  • 1teaspoon adobo chipotle
Crunch Wrap Supreme
  • 1cup taco filling
  • 1 large flour tortilla
  • 1 tostada shell
  • 1/3 cheddar cheese
  • 1cup baby spinach leaves
  • ½ cup cilantrochopped, optional
  • 1 small tomatodiced
  • 1tbsp extra-virgin olive oil
Instructions
Taco Filling:
  1. Precook the sunflower seeds on a non stick skillet over medium high heat.
  2. In a large skillet, heat the oil (see note) on medium heat and add the onion and jalapeno, cook until the onion begins to turn translucent, approximately 5 to 7 minutes.
  3. Add the cauliflower, sunflower seeds and the spices and stir to combine.
  4. Add the beans and stir to combine. Squeeze the lime juice over the filling. Cook for approximately 15 minutes, or until the cauliflower is tender, not mushy.
  5. Turn off the heat and stir in the cilantro. It will wilt, but shouldn’t cook. If you don’t like cilantro, leave it out.
Chiptole Lime Aioli
  1. Place mayo in a small mixing bowl and with a fork whisk in lime juice and minced adobo chipotle. Place in fridge until ready to use.
To Assemble
  1. Place a tostada shell in the center of the flour tortilla, evenly place the spinach leaves and cilantro on the shell, then the taco filling, cheese, and tomatoes.
  2. Now fold half of flour tortilla over the filling and fold small sections over the shells all the way around until the entire flour tortilla is folded over the shells.
  3. Heat the oil in a medium skillet on medium heat. When the oil is hot, slip a large spatula under the folded side of the crunchwrap and slide the folded side down into the pan. Cover and cook for 5 to 7 minutes, or until it’s golden brown. Flip and cook the other side until golden brown.
  4. Dip in aioli and enjoy!