A vegan and gluten-free Crunchwrap supreme that is easy to make and perfect for hosting game night. This recipe combines a flavorful chipotle sauce with vegan chorizo, black beans, avocado, and cheese, all wrapped in gluten-free tortillas.
1: In food processor, combine veganaise, chipotle peppers + sauce, lime juice, and zest. Pulse til combined. Transfer to serving bowl.
2: In a saucepan over medium heat, sauté vegan chorizo until browned + cooked through. Remove from heat.
3: Assemble tortillas, cheese, black beans, avocado + pico de gallo.
4: Take a stack of 6 tortillas and make a cut from center straight down to the edge. Then spread tortillas in a line in front of you.
5: On the top right quadrant of each tortilla, add about ⅓ cup vegan chorizo + sprinkle with cheese. On the top left spread layer of beans followed by pico de gallo and avocado layer 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 empty quadrant of the tortilla (below the chorizo) up and over, covering the vegan meat, and continue to fold the entire quadrant over the beans and finally over the salsa + avocado layer until you are left with a tidy triangle.
8: Place as many filled tortilla triangles as will comfortably fit in the skillet & cook for 2-3 minutes per side, using a pair of tongs to flip each triangle when they are golden brown.
9: Rest the finished wraps on paper towel to absorb additional oil & serve immediately.
