vegan crunchwrap

Skip Taco Bell, and make your own vegan version of this skinny vegan crunch wrap supreme at home. Get a little crunch in your burrito by filling it with vegan goodness.

Crunchwrap Supreme Recipe

can black beans, rinsed and drained

Nacho “Cheese” Sauce

jalapeños

brown rice

Avocados, pit removed, and

grape tomatoes, diced

yellow onion, diced

Prepare all vegetables

Lay one tortilla on a plate surface

Place a 1/4 cup of cooked brown rice...

Place a 1/4 cup of cooked brown rice in the middle.

Place 1/4 of the can of black beans...

Place 1/4 of the can of black beans on top of the rice.

Continues with 1/4 of the remaining ingredients.

Lay a single small tortilla or a quarter...

Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center's ingredients.

Fold the tortilla around the ingredients in a...

Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.

Heat a Non-Stick Pan for Oil-Free Cookingto medium-low.

Place tortilla folded side down first; this will...

Place tortilla folded side down first; this will seal the folds.

Cook for about 7 minutes; check to make...

Cook for about 7 minutes; check to make sure golden brown before flipping over.

Gently flip crunch wrap over.

Cook another 7 minutes, checking to make sure...

Cook another 7 minutes, checking to make sure it is golden brown.

Make the remaining 3 (I use different pans...

Make the remaining 3 (I use different pans to have them all done at once).

Serve with salsa or guacamole or BOTH!

I cut it in half to share :)

The ULTIMATE vegan burrito, inspired by a Crunchwrap! Smoky tofu taco meat, creamy white bean queso, crunchy tortilla chips, vibrant guacamole, and fresh veggies. Vegan, gluten-free optional, and ready in just 30 minutes!

The Ultimate Vegan Burrito (Crunchwrap-Inspired!)

(16 oz.) package super firm high protein tofu*

DIY Taco Seasoning

water

Tbsp lime juice

tsp sea salt

iceberg lettuce

roma tomatoes, chopped ((2 tomatoes yield ~1 cup or 150 g))

burrito-size flour tortillas

Creamy White Bean Queso ((or store-bought vegan queso))

corn tortilla chips

If not already made, prepare your Creamy White Bean Queso (or use store-bought).

TOFU TACO MEAT: Meanwhile, heat a large nonstick skillet over medium heat and crumble the tofu into it. Add the taco seasoning and stir to coat. Add the water and cook until all the liquid has been absorbed — about 5 minutes. Taste and adjust, adding more taco seasoning if desired. Set aside.

QUICK GUACAMOLE: Add the avocado to a small mixing bowl with lime and salt. Mash to fully combine, making it smooth or chunky depending on your preference. Set aside.

VEGGIES: Chop the lettuce and tomato and leave them on your cutting board until you are ready to assemble.

BURRITO: To assemble your burrito, heat the tortillas in a large skillet over medium-high heat for 10-15 seconds on each side until pliable. Place a tortilla on a plate or cutting board and place 2-3 Tbsp of queso in the center of it. Top the queso with ~1/2 cup of tofu taco meat, ~2 Tbsp of guacamole, a few Tbsp of chopped tomato, a handful of broken (crushed) chips, and ~1/2 cup of lettuce. To fold the burrito, fold the bottom edge upward to meet the top half. Pull the tortilla back, tucking in the fillings. Fold the left and right edges of the tortilla up and over to look like an unsealed envelope. Finally, roll until you have a perfect burrito.

OPTIONAL: Place a teaspoon of oil into a skillet and heat over medium-high heat. Place the burrito into the frying pan folded side down and cook for 1-2 minutes until golden. Gently flip and repeat on the other side.

Repeat steps 5 and 6 to make all of the burritos.

Enjoy immediately! Tofu taco meat and queso can be stored separately in airtight containers in the refrigerator for up to 4-5 days.

A tasty plant based update on the classic drive through favorite. Super easy and quick to make,

Vegan Crunchwrap

regular size gluten free tortilla

tablespoons refried pinto beans

(or Spicy Vegan Meat Crumbles)

vegan cheese

corn tortilla

iceberg lettuce leaves

guacamole avocado

salsa

Preheat oven to 325 °F or prepare your air...

Preheat oven to 325 °F or prepare your air fryer.

Assemble each crunch wrap by stacking in this...

Assemble each crunch wrap by stacking in this order:

large regular tortilla

beans or meat

grated cheese or cheese sauce

small corn tortilla

whole iceberg lettuce leaves

guacamole or avocado slices

fold, turn, fold, turn, fold, turn...

more cheese to 'seal' closed

In the air fryer: Cook the Taco Crunch Wrap...

In the air fryer: Cook the Taco Crunch Wrap for 6 minutes at 350°F. 

Bake at 325 °F for 5-8 minutes, until...

Bake at 325 °F for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.

*Guacamole = mashed avocado, lemon juice, sea salt

https://mediavine-res.cloudinary.com/video/upload/vjdym8pxqq2ycfmq70ct.mp4

the Taco Crunch Wrap is a tasty plant based update on the classic drive through favorite. super easy and quick to make, pop several in the oven for lunch, or a late night snack!

Taco Crunch Wrap

Your favorite drive-through indulgence is now vegan, healthy(er), and easy to make!
This vegan crunchwrap is delicious and just plain FUN. It makes an awesome vegan dinner or lunch recipe that can be prepared ahead of time and totally customized to your tastes. 

flour tortillas

(6-inch) flour tortillas

(6-inch) corn tortillas*

refried beans

tequila taco chik'n or walnut beef*

vegan queso

lettuce

tomatoes (or salsa)

First, prep your ingredients: Make the meat and queso. Chop your veggies. Preheat your oven to 375F and lay the corn tortillas out on a parchment-lined baking sheet, making sure they’re not overlapping. Bake them for 8 minutes, stopping to flip them halfway through until they’re nice and crunchy. (See notes for no-bake alternatives.)

Next, assemble your first layer: Heat a large cast iron (or non-stick) skillet on medium heat and, once hot, add one of the large flour tortillas. Let it heat for about 15-30 seconds on the skillet; you want just want to warm it so it’s nice and pliable. Lay the warmed tortilla on a flat, clean surface and top it with a thick layer of refried beans, leaving at least 2-3 inches of tortilla on the edges for folding. Top the refried beans with a spoonful of vegan queso or shreds followed by 2 large spoonfuls of vegan taco meat of choice. Top all that with a generous sprinkle of lettuce and diced tomatoes.

Now, onto the second layer: Place the crispy corn tortilla on top of the veggies and repeat these toppings once again: refried beans, queso, taco meats, lettuce, tomatoes. Top this second layer with a small flour tortilla and pull the sides of the large tortilla in toward the center until they are all folded, creating a pouch of taco yumminess.

Then, cook your crunchwrap: Heat the large cast iron (or non-stick) skillet to medium high heat and carefully place the crunchwrap on it, seam down. Place another saute pan on top (or a large spatula) and gently press down while the crunchwrap cooks for 3-4 minutes. When the bottom is browned and the seams sealed, carefully flip the crunchwrap and cook another 2-3 minutes. Remove the crunchwrap from the griddle and set it in a warm oven while you repeat steps 2-4 for the remaining 3 crunchwraps.

Finally, slice and serve your crunchwrap hot with your choice of dipping sauces and a big margarita. You can store leftovers in the fridge for up to 5 days or the freezer for 6 weeks. For best and crispiest results, reheat leftovers in the oven, wrapped in tin foil.

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Top 4 vegan crunchwrap recipes from across the web

The most viewed vegan crunchwrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchwrap Supreme Recipe

The Ultimate Vegan Burrito (Crunchw...

Vegan Crunchwrap

Vegan Crunchwrap

The most viewed vegan crunchwrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine