Breakfast Crunchwrap with Cheddur Cheese

My Breakfast Crunchwrap just got an upgrade with this gooey Cheddur Cheese made out of sweet potato and cauliflower!! 😍😋😍

Breakfast Crunchwraps are easily in our top 3 favorite breakfasts. They've been a huge hit ever since the first time we tried making them at home! They're insanely easy to make and very convenient if you're in a rush and want to eat them on-the-go!

Crunchwraps are also amazingly versatile and can be easily customized to each family member's preferences in fillings and sauce. You can use whatever sauce or spread you want.

My go-to's are mashed beans, chipotle aioli, mashed avocado, and, our new favorite --- goooooey stretchy Cheddur Cheese!! 🧀🧀🧀🧀

This 'cheese' recipe is surprisingly easy to make, unbelievably delicious and entirely guilt-free!!!

Of all the vegan oil-free cheese recipes I've tried, this is the closest to cheddar by far. This Cheddur Cheese recipe takes less than 10 minutes to make. Also, this 'cheese' is made of sweet potatoes and cauliflower!! It quite literally doesn't get healthier than that!!

For this recipe, I filled our Breakfast Crunchwrap with some simple tofu scramble that I deliciously layered with mashed avocado and steamed kale, served with a side of Air-Fried Potato Wedges and Gooey Cheddur Cheese for dipping. YUM!!! 🤤🤤🤤🤤

Since first sharing this recipe on FB and IG a few months ago, I have received lots of questions on how to make a Crunchwrap, so I made this quick tutorial. HOPE THIS HELPS:

Breakfast Crunchwrap with Gooey Cheddur Cheese:

Yield: 4-6 Crunchwraps

Prep Time: 20 mins

Cook Time: 25 mins

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INGREDIENTS:

• vegan tortilla

• mashed avocado; see notes*

• kale (steaming optional, may sub with other greens)

Cheddur Cheese:

• 1 medium sweet potato, microwaved & peeled

• 1/4 cauliflower head, roughly chopped

• 2 tsp salt

• 1 tbsp nutritional yeast

• 1 tsp garlic powder

• 3 tbsp tapioca flour

• 3/4 cup unsweetened nondairy milk

Tofu Scramble:

• 1 block extra firm tofu

• 1 bell pepper, seeded and chopped

• mushroom, chopped

• 2 tbsp nutritional yeast

• 1/2 tsp ea: turmeric, paprika, & black salt (kala namak)

• 1 tsp ea: onion powder &garlic powder

• pinch of cumin powder and white pepper

• 2 tsp soy sauce

DIRECTIONS:

Cheddur Cheese:

1. Boil cauliflower until fork tender; save 1/4 cup of cooking liquid.

2. Mix all ingredients in a blender, and add reserved cooking liquid.

3. Transfer to a sauce pot and allow to simmer while stirring frequently until sauce thickens and starts to get stretchy. Turn off heat.

4. Serve either on the side as a dip or add inside your Crunchwrap as a layer!

Tofu Scramble:

1. Dry saute bell peppers and mushroom. Let them caramelize for a few minutes without stirring, then push them to the outer edge of the pan.

2. Crumble tofu into the empty center of the pan.

3. Add in all other ingredients on top of tofu and stir.

4. If steaming kale, add kale (or other greens) on top without stirring; cover the pan and lower the heat. Allow to steam x 3-5mins.

5. Assemble the layers of tofu scramble, mashed avocado and kale on your tortilla.

6. Form the Crunchwrap by folding the tortilla edges towards the middle to form a pentagon or a hexagon. (You can also just make a burrito if want to keep things a bit simpler.)

7. On a hot flat pan, heat up the crunchwrap with the folded edges down first to crisp up the edges and seal them in place.

Notes:

* If trying to cut back on fat intake, you may replace mashed avocado with mashed/pureed beans.

BONUS Recipe:

Air-fried Potato Wedges :

• potatoes, cut into wedges

• paprika, garlic powder, onion powder,pink salt and pepper

Directions:

1. Lightly coat potato wedges with spices, and season to taste.

2. Airfry at 390 x 12-15 mins, depending on how thick your wedges are.