Ten-Minute COPYCAT Taco Bell Crunch Wraps! (vegan, paleo)
About this Recipe
Filled with “CHEESY” Sweet Potato and Spinach these Copycat Taco Bell Crunch Wraps will leave you wanting more. It takes only 10 minutes to make and makes a super delicious and easy lunch to have. This will be loved by all eaters.
Here are the ingredients you will need to make these 10-Minute Copycat Taco Bell Crunch Wraps and the Sriracha Aioli:
-tortillas
-crushed tortilla chips
-mashed sweet potato
-vegan queso (I used Trader Joe’s cashew fiesta dip)
-vegan cheddar cheese
-onions, chopped
-garlic, chopped
-Fresh spinach
-coconut oil (or ghee if not vegan)
-vegan mayo (can be regular if not vegan)
-yogurt (regular or dairy-free)
-sriracha
-small lime
-sesame oil (omit if oil-free)
How do you make these “Cheesy” Sweet Potato and Spinach these Copycat Taco Bell Crunch Wraps and the Sriracha Aioli?
First, make a cut out on 2 of the tortillas with a large mug to make them smaller in size. Place a few crushed tortilla chips on top of the larger ones.
Then, mix together the sweet potato, vegan queso, and cheddar cheese in a medium-sized bowl. Divide the mixture amongst the 2 large tortillas. Heat a skillet with some oil. Sauté the chopped onion, garlic and spinach. After, top the cheesy mixture with the spinach mixture. Place the small tortillas on top and fold (in pleats) the large tortilla over the smaller one. Heat a skillet or pan with coconut oil or ghee over medium-high heat. Place the folded side of the tortillas down and let cook for 2 minutes. Then, flip the tortillas and cook for another 2 minutes. Remove from heat when ready.
Finally, to make the dip, add the mayo, yogurt, sriracha, squeeze of the lime, and sesame oil together in a bowl and mix until well-combined. Serve with the wraps and enjoy!
Ten-Minute COPYCAT Taco Bell Crunch Wraps! (vegan, paleo)
Ingredients
Wrap
- 4 tortillas
- ¼ cup crushed tortilla chips
- ¼ cup mashed sweet potato
- ¼ cup vegan queso (I used Trader Joe’s cashew fiesta dip)
- ¼ cup vegan cheddar cheese
- ¼ cup onions, chopped
- 1 teaspoon garlic, chopped
- ½ cup fresh spinach
- 2 teaspoon coconut oil (or ghee if not vegan)
Dip
- 1 tbsp vegan mayo (can be regular if not vegan)
- 1 tbsp yogurt (regular of dairy-free)
- 2 tsp sriracha
- ½ small lime
- 1 tsp sesame oil (omit if oil-free)
Instructions
- Make a cut out on 2 of the tortillas with a large mug to make them smaller in size. Place a few crushed tortilla chips on top of the larger ones.
- Mix together the sweet potato, vegan queso, and cheddar cheese in a medium-sized bowl. Divide the mixture amongst the 2 large tortillas.
- Heat a skillet with some oil. Sauté the chopped onion, garlic and spinach. Top the cheesy mixture with the spinach mixture.
- Place the small tortillas on top and fold (in pleats) the large tortilla over the smaller one.
- Heat a skillet or pan with coconut oil or ghee over medium high heat. Place the folded side of the tortillas down and let cook for 2 minutes. Then, flip the tortillas and cook for another 2 minutes. Remove from heat when ready.
- To make the dip, add the mayo, yogurt, sriracha, squeeze of the lime, and sesame oil together in a bowl and mix until well-combined. Serve with the wraps. Enjoy!
