Spicy Hash Brown Taco Wrap That’s Packed With Veggies
This recipe is an old favorite of mine from back in the day. It’s an improvised version of a taco wrap that traditionally involves taco-seasoned ground beef–only in my version, there’s the vegetarian favorite known as hash browns.
This wrap is not for the faint of heart. This wrap is a big dude. I didn’t measure it, but it was probably close to 10 inches long, if not a foot. So if you can’t finish this on your own and have to split it with a friend (or with future you), I don’t blame you. It’s just that huge.
I recommend you use a hash brown patty in this recipe (as opposed to shredded hash browns). I’ve tried it with shredded hash browns before, and it did technically work but it just wasn’t the same for some reason. Perhaps the added moisture of the interior of the patty allows for better taco seasoning stickage as well. And there’s also the fact that all you have to do is pop it in the toaster.
And, if I could, I’d like to recommend Joseph’s lavash as the tortilla for this recipe. I don’t know if many other tortillas would be big enough to contain all the fillings of this wrap. If you can think of another one, please do share. But as far as being massive enough, Joseph’s lavash fits the bill.
You can serve this ginormous wrap with extra salsa and vegan sour cream on the side, and in fact I’d recommend it. If you happen to have it, I feel like guacamole would even work here. Or a drizzle of your favorite hot sauce. Whatever floats your boat!
Spicy Veggie Hash Brown Taco Wrap
Ingredients
- 1 frozen hash brown patty I used Cavendish
- 1 tbsp oil of choice I used olive
- 1 small onion, chopped mine was 165g before peeling
- 1 small bell pepper, chopped mine was 149g before destemming
- 1 tbsp taco seasoning
- 1 large tortilla of choice I used Joseph's lavash
- 1 tbsp vegan sour cream or as desired
- 2 tbsp salsa or as desired
- shredded lettuce as desired
- sliced tomato as desired
Instructions
- Start by cooking your hash brown. I usually put mine in the toaster because it's faster and gets it crispy. If you have a food thermometer, cook it until it's at 160F.
- Heat a large frying pan over medium-low and add the oil. Once hot, add chopped peppers and onions and saute until soft and they start to get some color. Add the hash brown and break it up with your spatula to evenly distribute it into the peppers and onions. Add taco seasoning and stir to coat. Cook 1 more minute.
- Next, build your wrap in this order: sour cream, salsa, lettuce, tomato, hash brown mix. Fold in sides and roll carefully to close wrap.
- Toast both sides of your wrap in the frying pan to seal open edge and get tortilla nice and golden brown.
- Transfer wrap to plate and carefully cut in half. Enjoy!
I hope you enjoy this recipe! I always loved to enjoy this wrap with taco fries back in the day–who knows, perhaps I’ll share that recipe too.
Until next time, peace 🙂