Oumph! Loaded Crunchwrap

A speedy, delicious and satisfying vegan lunch or dinner recipe with heaps of flavour and texture.

Done in 25 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the vegan sour cream (alternatively, use shop bought)

150gsilken tofu

to tastelime juice

to tastesalt

For the guacamole

1large avocado, smashed

10gfresh coriander, finely chopped

1/4red onion, finely diced

to tastelime juice

to tastesalt

For the pico de gallo

1salad tomato, finely diced

1/4red onion, finely diced

10gfresh coriander, finely chopped

to tastelime juice

to tastesalt

For the crisp tortilla

2small tortillas

1 tbspolive oil

1/2 tspsmoked paprika

For the rest of the crunchwrap

1 packOumph! Taco Spiced Mince

a splasholive oil

2small tortillas

2large tortillas

1/4iceberg lettuce, thinly sliced

2 tbspjalapeños

Mexican inspired crunchwraps are undeniably good, but have you tried a crunchwrap with Oumph! taco spiced mince before? This is super easy to throw together, especially when you prepare the sauces in advance and keep them in the fridge for whenever you’re looking for a speedy meal. So save this one for when you need a bit of inspo! It’s a 10/10.

Method

Start by making the vegan sour cream (unless you're using shop bought). Place the silken tofu, lime juice and a pinch of salt into a blender and blend until creamy and smooth.

Prepare the guacamole by mixing the smashed avocados with the coriander, onion, lime juice, and salt. Make the pico de gallo by mixing the diced tomato with the other 1/4 onion, coriander, lime juice and salt.

Brush two of the smaller tortillas with olive oil and paprika. Heat some oil in a small frying pan. Once hot, add the tortillas and fry gently on each side for about 30 seconds, until they start to crisp. Remove and place on a rack to cool and crisp up.

In the same pan, Fry the Oumph! Taco Spiced Mince according to packet instructions.

Grab the large tortilla wraps and layer on the spiced mince, crispy taco shell, sour cream, guacamole, pico de gallo, lettuce and jalapeños onto each. Place another small soft tortilla on top, gently press down and fold in the sides to seal the wrap.

Gently toast the whole crunchwrap in a hot pan until crisp and golden brown on both sides. Slice open and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.