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!