Vegan Chik'n Mac Crunchwrap
SHARE THIS WITH FRIENDS:
Prep: 20 minutes | Serves 4
INGREDIENTS
- 1 bag Alpha Foods Plant Based Sizzlin’ Spicy Chik’n Patties
- Plant Based Mac & Cheese
- Shredded Lettuce
- Diced Tomatoes
- Diced Red Onion
- Dill Pickles
- Frank’s Red-Hot Sauce
- 4 Large Burrito Tortillas
- 4 Taco Sized Flour Tortillas
- 4 Tostadas
Banana Pepper Ranch
- 1 Bottle Plant Based Ranch Dressing
- ¼ cup Fresh Dill, chopped
- 1 tsp Garlic Powder
- Salt & Pepper to Taste
- 1/3 cup Chopped Banana Peppers
- 2 tbsp Banana Pepper Brine
DIRECTIONS
- Make your banana pepper ranch by mixing all ingredients together until well combined. Place in the fridge until ready to use.
- Cook your Alpha Foods Plant Based Sizzlin’ Spicy Chik’n Patties according to package instructions, as well as cooking your plant based mac & cheese.
- Take your large burrito sized tortilla and place a Chik’n patty on the bottom, coat with hot sauce, then add your mac & cheese. Place your tostada on top, then your shredded lettuce, tomato, onion, pickles, banana pepper ranch, and more hot sauce if desired.
- Place your taco sized tortilla on top of your stack and fold the burrito tortilla in on itself going in one direction until it’s closed.
- Carefully transfer your crunchwrap to a dry skillet over medium high heat folded side down. Allow to cook for a minute or two until browned, then flip and again cook until browned on that side.
- Serve with extra banana pepper ranch on the side to dip.
Your chicken friends will thank you for choosing this chik’n dinner. Enjoy!
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