Vegetarian Crunchwrap Recipe

Ingredients For Vegetarian Crunchwrap Recipe

• 1 Medium sweet potato, chopped into cubes drizzled with olive oil + salt and baked at 400f for 25 30 minutes, flipping 1/2way through
• 2 tablespoon Avocado oil or olive oil
• 1 12 16 block organic extra firm tofu, drained, drained
• 1.5 tablespoon Taco seasoning
• 0.33000000000000007 cup Salsa mild or medium
• 4 Large burrito size tortillas, use gluten free as necessary siete grain free burrito size tortillas. for keto, sub with la tortilla factory large low carb tortilla or any low carb tortilla brand of choice
• 0.33000000000000007 cup Queso, we like siete cashew queso for dairy free/paleo
• 12 can 4 tostadas tortilla chips for the crunch factor for grain free we like siete grain free tortilla chips. for low carb, you use quest protein chips or another low carb tortilla chip brand of your choice
• 4 Small tortillas, use gluten free as needed for grain free we like siete almond flour or cassava flour tortillas. for keto, sub with la tortilla factory low carb tortilla or any low carb tortilla brand of choice
• 0.25 cup Vegan sour cream, we like kite hill or forager
• 0.5 cup Shredded lettuce
• 0.5 cup Diced tomatoes
• 0.25 cup Shredded vegan cheddar optional. we like violife cheddar. can also use regular cheese if you're not dairy free/vegan
• 0.5 Medium avocado chopped or mashed
• 1 tablespoon Fresh chopped cilantro