Crunch Wrap

1: In food processor, combine veganaise, chipotle peppers and sauce, lime juice, and zest. Pulse until combined. Transfer to serving bowl.

2: In a saucepan over medium heat, sauté vegan chorizo until browned and cooked through. Remove from heat.

3: Assemble tortillas with cheese, black beans, avocado, and pico de gallo.

4: Make a cut from center straight down to the edge of a stack of 6 tortillas. Spread tortillas in a line in front of you, dividing the circle into quarters.

5: On the top right quadrant of each tortilla, add about ⅓ cup vegan chorizo and sprinkle with cheese. On the top left, spread layer of beans followed by pico de gallo and avocado just below beans.

6: In a cast-iron skillet or nonstick pan, heat 1 tablespoon of coconut oil over medium-high heat until melted, not smoking.

7: When pan is hot, fold the empty quadrant of the tortilla (below the chorizo) over the vegan meat, continue folding over the beans and finally over the salsa and avocado layer until you have a tidy triangle. Place as many filled tortilla triangles as will comfortably fit in the skillet and cook for 2-3 minutes per side, flipping when golden brown.

8: Rest the finished wraps on paper towel to absorb additional oil and serve immediately.