Vegan Crunch Wrap

1: In food processor, combine veganaise, chipotle peppers + sauce, lime juice, and zest. Pulse till 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. Spread tortillas in a line in front of you.

5: On 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. Place as many filled tortilla triangles as will comfortably fit in the skillet & cook for 2-3 minutes per side.

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