If using the homemade Vegan Queso, make this now. (Alternatively you can use store-bought).

Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven't already for building.

Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.

Top with the small tortilla and fold in the edges of the large tortilla over to close. *(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).

Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.

Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.