Our friend Jess has a specialty – she makes these tasty taco wraps and they’re really simple. We’ve made them for fast weeknight dinners as well as to serve to guests – both vegan and non-vegan! Everyone has loved them. The taco wraps are familiar, filling and comfortable with usual Mexican flavors all wrapped up in pastry. It’s also an ideal finger food! Jess got this idea from her Mom, who used to make a similar non-veg dish. So she took a favorite childhood memory, and re-invented it! Thanks, Jess, for sharing!
1 8-oz. tube of Crescent-style rolls (many brands are accidentally vegan, including Pilsbury and several store brands!)
1 small minced onion, about 1/2 cup
2 cloves minced garlic
1 Tbsp. taco seasoning mix (we used Old El Paso)
1/2 cup Daiya Cheddar Style Shreds
to serve, salsa, vegan sour cream, lettuce, green pepper slices.
Pre-heat oven according to Cresent roll package (each brand will vary; it’s usually about 375). Pop open the Crescents and unroll them onto an ungreased baking sheet. Set aside.
In a pan, saute onion and garlic until cooked through and lightly brown, about 3-5 minutes. Add Gimmee Lean and taco seasoning mix. Combine with onions and garlic, and saute until Gimme Lean is slightly crisp. If you need to, add a few spoonfuls of water to really get the taco seasoning to blend into the veggies and Gimme Lean.
Spoon a small mound of the Gimme Lean and onion mixture onto each unrolled Crescent, top with a pinch of Daiya Cheddar, and roll them up in any style you like. Bake according to directions on Crescent package.
To eat, serve on a bed of lettuce and green pepper slices, and top with salsa and vegan sour cream! Wonderful!
Cooking note: You can really mix it up with this recipe – try adding chopped pepper to the filling when you saute it. Or make a breakfast version with the Gimme Lean Sausage flavor. Want to up the cheesiness? Add in some nutritional yeast to the filling mix. It’s lots of fun to make these – and even more fun to eat them!