(Made with Plant-Based Protein Crumble)
This is a hearty, protein-packed wrap that satisfies every comfort-food craving. Think of it as a decadent, melty cheeseburger and a savory taco combined—all wrapped in a perfectly grilled tortilla. By layering hot, savory fillings with fresh toppings and lots of melty plant-based cheese, you get that irresistible "cheeseezy" texture in every single bite.
The Details
Prep time: 15 minutes
Cook time: 15-20 minutes
Yields: 4-6 large wraps
Ingredients
For the Savory Protein Filling:
1 tbsp (15 ml) Avocado or Olive oil
1 lb (450g) Plant-based ground meat or protein crumbles (like Beyond Beef, Impossible, or similar)
1/2 onion, finely diced
2 cloves garlic, minced
1/2 red bell pepper, finely diced
2 tbsp (10g) "Taco" seasoning (chili powder, cumin, paprika, oregano, etc.)
1 tsp (5g) Smoked paprika
Salt and black pepper, to taste
For the "Cheeseeze" & Base:
4-6 large flour tortillas (burrito size)
2 cups (200g) Shredded plant-based cheddar cheese (ensure it's a good melting brand)
Optional but recommended for extra melt: 1/2 cup (120ml) Vegan cheese sauce or queso
For the Fresh Toppings (the "Burger" elements):
1 cup (150g) Diced fresh tomatoes
1/2 cup (75g) Diced red onion
1/2 cup (75g) Diced dill pickles
1 tbsp (15 ml) Yellow mustard (optional)
Fresh cilantro or chives, for garnish
Instructions
Step 1: Make the Protein Filling
Heat the avocado or olive oil in a large skillet over medium-high heat. Add the finely diced onion and red bell pepper and sauté for 4-5 minutes until the onion is soft and translucent. Add the minced garlic and cook for 1 additional minute until fragrant.
Add the plant-based ground meat or crumbles, breaking it apart with a spatula. Season generously with taco seasoning, smoked paprika, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the protein is browned and the spices are well-integrated. If using dry crumbles, add a splash (1-2 tbsp) of water to make it saucy. Keep warm.
Step 2: Start the "Cheeseeze" Layer
Wipe out the skillet (or use a separate non-stick pan) and set it over medium heat. To assemble, place one large tortilla in the center of a clean surface. For the ultimate melt, layer is key:
Base: Sprinkle a good handful (about 1/3 cup) of shredded vegan cheddar over the entire center of the tortilla.
Liquid Gold (Optional): If using, drizzle 1-2 tablespoons of vegan cheese sauce or queso over the shreds.
Step 3: Add Fillings and Toppings
Immediately spoon a generous portion of the hot protein filling directly over the cheese. This heat will help start the melting process.
On top of the protein, add your fresh "burger" toppings:
Spoon 1-2 tablespoons each of diced tomatoes, red onion, and dill pickles.
Add a small drizzle of yellow mustard if desired.
Step 4: Roll and Seal
Folds are crucial to containing the "cheeseeziness." Fold the left and right sides of the tortilla in about 2 inches towards the center. While holding the sides, use your thumbs to fold the bottom edge of the tortilla up and over the filling, then roll the entire wrap tightly towards the top edge.
Step 5: The Final Sear (Crucial)
Place the assembled wrap, seam-side down, into the hot skillet. Cook for 2-3 minutes per side.
This does two critical things:
It seals the wrap shut.
It gives that perfect, golden-brown, grilled texture from the photo while ensuring all the cheese inside is completely and gloriously melted.
Step 6: Serve and Enjoy!
Once grilled, remove from the pan. For that classic presentation (like in the photo!), slice the wrap in half at a sharp angle. Garnish with fresh cilantro or chives. Serve immediately, perhaps with a side of extra plant-based sour cream or guacamole.
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