Making the vegetarian “meat”

1. Heat a large pan over medium heat and then add 2 tbsp of olive oil.
2. Once the oil is hot, add your entire container of impossible burger meat in one big chunk. While the bottom is searing place half of the taco seasoning and chipotle powder on top of the patty. After 3-4 minutes, flip the patty over to the other side. Add the remaining taco seasoning packet and chipotle powder.
3. Sear the patty for 3-4 minutes to get browning on both sides. Once complete, start to break up the burger patty with your spatula or a potato masher. 
4. Add your splash of water (2 tbsp) and 1/4 tsp of vegan beef broth to the pan and stir to incorporate. 
5. Continue cooking the burger meat, stirring and mashing up the burger until it cooks through and you no longer see any pink in the patty. Once done, turn off the heat and set aside.

Assembling the crunchwrap:

1. Lay down your big tortilla. Add 2 tbsp of queso dip right in the middle of the tortilla in a circle shape. (this should be the size of your tostada) 
2. Add taco meat on top of queso to your liking. 
3. Add a tostada shell on top of the taco meat. 
4. Top the tostada with sour cream. Then add your lettuce and tomatoes on top. 
5. Start heating up a pan on medium heat with 1 tbsp of olive oil (for grilling the crunchwrap)
6. Last step, start folding your tortilla from the outside in. NOTE: if your tortilla is too small you will need to add a small tortilla in the middle on top of the lettuce and tomatoes, before you start folding to prevent the contents of the crunchwrap from falling out when you put it in the pan. 
7. When you’re done folding your crunchwrap, carry it over to the pan and very GENTLY place it with the folded side down so we can seal it with the heat. 
8. Cook for 1-3 minutes, and then gently flip over to the other side and cook 1-2 more minutes. Enjoy!