Vegan Chik'n Mac Crunchwrap

Prep: 20 minutes | Serves 4

INGREDIENTS

• 1 bag Alpha Foods Plant Based Sizzlin’ Spicy Chik’n Patties 
• Plant Based Mac & Cheese 
• Shredded Lettuce 
• Diced Tomatoes 
• Diced Red Onion 
• Dill Pickles 
• Frank’s Red-Hot Sauce 
• 4 Large Burrito Tortillas 
• 4 Taco Sized Flour Tortillas 
• 4 Tostadas 

Banana Pepper Ranch

• 1 Bottle Plant Based Ranch Dressing 
• ¼ cup Fresh Dill, chopped 
• 1 tsp Garlic Powder 
• Salt & Pepper to Taste 
• 1/3 cup Chopped Banana Peppers 
• 2 tbsp Banana Pepper Brine 

DIRECTIONS

1. Make your banana pepper ranch by mixing all ingredients together until well combined. Place in the fridge until ready to use. 
2. Cook your Alpha Foods Plant Based Sizzlin’ Spicy Chik’n Patties according to package instructions, as well as cooking your plant based mac & cheese. 
3. Take your large burrito sized tortilla and place a Chik’n patty on the bottom, coat with hot sauce, then add your mac & cheese. Place your tostada on top, then your shredded lettuce, tomato, onion, pickles, banana pepper ranch, and more hot sauce if desired. 
4. Place your taco sized tortilla on top of your stack and fold the burrito tortilla in on itself going in one direction until it’s closed. 
5. Carefully transfer your crunchwrap to a dry skillet over medium high heat folded side down. Allow to cook for a minute or two until browned, then flip and again cook until browned on that side. 
6. Serve with extra banana pepper ranch on the side to dip. 

Your chicken friends will thank you for choosing this chik’n dinner. Enjoy!