Vegan Crunch Wrap

For the Fries: Set your oven to 400 degrees. Cut and wash your potatoes. Pat dry your potatoes and add to a bowl along with your salt, sugar, and oil. Mix well and add to an oiled baking sheet. Lay flat and cook for 30-35 mins flipping halfway through.

For the Crunch Wrap: Begin by cooking everything (vegan chorizo, refried beans, etc.) according to package directions or instructions. Next, lay your large burrito shell down and slice an additional tortilla in four, which will be your middle section and additional top. Layer your large tortilla shell with vegan cheese, chorizo, beans, and fries. Top with your extra flour shell (from the sliced tortilla) and then top with Guac, pico, and lettuce. Top with an additional 1/4 tortilla shell and begin to gently tuck your larger shell to the center of the crunch wrap. Lay the base on a hot, lightly greased skillet to seal the crunch wrap, then flip to the front to make it nice and crisp. Enjoy!