Greek Crunchadillas
crispy tortilla, veggie burger, oregano slaw, garlic sauce
The vibrant flavors of Greece meet our version of a takeout favorite—veggie burgers wrapped in tortillas and transformed into crispy bundles packed with fiber and protein.
Nutrition (per serving)
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INGREDIENTS
- 2 oz shredded green cabbage
- 1 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 garlic clove, peeled and grated (divided)
- 5.3 oz cashew milk yogurt
- 2 Actual Veggies® Green Burgers
- 2 whole wheat flour tortillas
- 1 Roma tomato, thinly sliced
- 5 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Stir together cabbage, vinegar, oregano, garlic, and a pinch of salt and pepper in medium bowl and set aside. In small bowl, stir together yogurt, remaining garlic, and a pinch of salt and pepper. Set aside.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add burgers to skillet and cook until golden brown, 4 to 5 minutes per side. Wipe skillet clean.
Lay tortillas on clean work surface and dollop each with some garlic sauce. Top with burger, tomato slices, and slaw. Close by folding edges of tortilla toward center. Heat 2 tsp vegetable oil in same skillet over medium heat and add crunchadillas, seam side down. Cook until browned and crispy, 3 to 4 minutes per side.
Cut crunchadillas in half and transfer to serving plates. Serve with remaining garlic yogurt. Καλή όρεξη!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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