Al pastor Crunch Wrap

When you first go plant based, it’s definitely a big switch in the way we look at food. In a way it’s like changing your whole life and trying all these new foods in ways that you may have never had before. It’s a long journey of testing different new products until you find your perfect match. Like trying vegan cheese or milks made from nuts, or eating vegan meats made from peas and lentils. Not only is it tough at first to get used to this lifestyle, but getting your partner or family on board is even tougher sometimes. My tip: The only way to get people to love the food, is to make delicious yummy food, that just happens to be also vegan. Winning someone over through their tastebuds is the sure way to have someone more inclined to be on board with you and your plant based journey.

For those moments when you need to make a recipe that will win anybody over no matter what their food preferences are, this is your sign. This al pastor crunch wrap is one of my favorite recipes that I have been making for the past decade. It wasn’t always made exactly like this recipe, but instead it was always layered differently depending on what was nearby and available. Normally, a crunch wrap is a large soft shell tortilla wrapped around a smaller hardshell tortilla and filled with guacamole, salsa, meat, cheese, greens and seared closed on a hot flat top. It really is quite a simple recipe but it can change a lot in taste depending on the quality of ingredients you have. That’s why I was so happy when I found that beyond beef recently added a new line of burgers that are now made with avocado oil, and are an excellent source of protein (21g per serving), has 0mg cholesterol per serving, and is lower in saturated fat compared to it’s non vegan counterparts. (75% less than 80/20 beef per serving). Better for your health, for your planet, for your BBQ.

For this recipe, I made it into this al pastor edition which I think is my favorite ever! I knew I wanted to season the burgers with paprika, chipotle, cumin, coriander, and garlic and pair it with a pineapple adobo salsa to have an al pastor vibe. Let me tell ya, it was way better than I could have imagined. Enjoy!

This recipe is:

• dairy free

• cholesterol free

• great for on the go

• plant based

• kid friendly

• high protein dinner

Save this recipe the next time you need a snack to bring with you on the way to the park for a picnic, to the beach to relax, or to your neighbors house to make them jealous!

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Makes 2 crunch wraps:

The Goods:

For the al pastor patty:

• 2 beyond burgers, smashed

• 1/2 tsp paprika

• 1/2 tsp chipotle

• 1/2 tsp granulated garlic

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1 tbsp olive oil

For the salsa:

• 1/2 bunch cilantro, minced

• 3 cups small diced pineapple

• 1/4 cup minced red onion

• 1/2 tbsp spicy adobo sauce

• 1/2 tsp salt

• 1 lime, juiced

For the wraps:

• 2 avocados, mashed

• 2 burrito size tortillas

• 2 small street style tostadas

• micro greens

The Method:

1. First, season the burger patties with the spices (paprika, chipotle, garlic, cumin, coriander) for the al pastor. Heat a large cast iron pan on medium high, with 1 tbsp olive oil.

2. Once hot, cook the one side of the patties for about 2 minutes then flip and cook the other side for 2 minutes. Grab a burger press and then flatten the patties. Once the patties are flat, cook for 3-4 minutes until they are fully cooked, and then remove from heat and set aside.

3. Next, grab a large mixing bowl and toss in everything for the salsa and stir until fully mixed. Taste for spiciness and set aside.

4. ***If you couldn’t find tostadas, grab 2 street style corn tortillas and brush them with olive oil and bake at 400 for 1o minutes until they are crispy flat shells.

5. To build the crunch wraps, first heat up your burrito size tortillas until they are soft and warm. For each Crunchwrap, place a large burrito tortilla onto a plate, then smash 1 avocado into the center. Place the al pastor patty, then a spoonful of pineapple salsa, then a hard tostada, and then some micro greens.

6. Starting at the bottom, fold the outer edges of the flour tortilla in over the filling, creating a five sided shape.

7. Heat a cast iron on medium high heat, and once hot, add your crunch wrap with the folds facing down, this will help seal the crunch wrap together. Cook each side for about 45-60 seconds, until they are sealed and have crispy edges. Repeat again with the other crunchwrap until you have two perfectly toasted crunch wraps. Enjoy immediately with the extra salsa.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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