This vegan al pastor crunch wrap is more than just a recipe. it’s an offering of love and respect to the Mexican American community, especially here in Southern California.

So much of how I cook from the flavors I reach for to the techniques I use, comes from the deep influence of Mexican culture. With everything happening right now, especially the fear and harm being stirred in our neighborhoods, it didn’t feel right to share this without also sharing my heart.

This one’s for the families, the cooks, the workers, the farmers, for the people who’ve given us so much, often without credit, and continue to show up with strength and generosity.

This recipe is a reminder of the power of food to connect us and honor the hands that made it possible. If you’ve never made your own plant-based crunch wrap, you’re going to LOVE this one!

This wrap is the perfect meal prep and totally grab and go friendly. Think:✔️ Park picnics✔️ Beach hangs✔️ For that neighbor or friend you love✔️ Or just those days you need to dash out the door with something satisfying in hand

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Makes 2 crunch wraps:

THE GOODS:

For the al pastor patty:

• 1 package plant based ground beef

• 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, combine everything together for 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 10 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 90 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.