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Vegan Crunchwrap

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This Vegan Crunchwrap has layers of Vegan Beef, Cheese, Sour Cream, Veggies and of course the CRUNCHY tostada in the middle! And it’s way better than TACO BELL!

Now I’ve eaten a TON of vegan crunchwraps from Taco Bell. I usually order them with beans instead of beef, no dairy, and then add some potatoes (or Nacho Fries when they got them) jalapeños and onions. And for a quick and lazy take out meal, they honestly do the job!

Recently Taco Bell released a limited Vegan Crunchwrap with vegan beef, cheese and sour cream. I got to try one and I gotta admit, it was really good! My only critique is it needs more filling. Naturally, I began to wonder if I could make one better than Taco Bell, so I got to cooking!

Now I have made this before, in fact it’s in MY COOKBOOK! But for this recipe I changed things up just a bit. I do want make a note, that while I think this vegan crunchwrap is better than the one I got at Taco Bell, it doesn’t taste exactly like Taco Bell. It definitely tastes like a homemade one (though this is not a bad thing in my book). Which makes sense seeing as Taco Bell is fast food and has a very Willy Wonka style approach to the manufacturing of their food. That said, I prefer this over one from Taco Bell in a heartbeat!

You can also make all the components in bulk, and then store the leftovers and make some other Taco Bell creations! Like the Cheesy Gordita Crunch, Grande Nachos, or make the Taco Bell Potatoes too!

The Crunch & Wrap

For the Tostada, you can buy some premade ones. Just make sure they are large enough! The ones I got were too small.

So I ended up just frying a standard corn tortilla in some oil. This is actually way tastier than the premade too. You can also air-fry or bake these instead as well, but frying is my favorite!

To Bake

  • Preheat oven to 400 F. Line a baking sheet with foil or a silicon mat. You can also use a wire rack as well, which is what I prefer.
  • Spritz the tortilla with a little cooking spray and sprinkle a little salt.
  • Bake for about 6 – 10 minutes (or until golden brown) flipping halfway through.
  • Let cool on a wire rack

To Air Fry

  • Do the same as baking but Air Fry for 4-5 minutes flipping half way through, or until golden brown!

For the wrap, I suggest getting a large 12″ flour tortilla. Make sure it’s vegan of course! I like the Guerrero Riquisimas the best. If you can’t find a tortilla this big, you can use a smaller flour tortilla to cover up the middle if you can’t get the wrap to enclose all the fillings.

Lettuce & Tomatoes

For the lettuce, let’s just get some iceberg and shred it. I like to add some chopped cilantro and lime to jazz it up!

For the tomatoes, just dice up some Roma tomatoes!

Taco Seasoning

For Taco Seasoning, you can use the Taco Bell packets to keep it authentically inauthentic.

Or use whatever taco seasoning you like, or use MY RECIPE! The choice is yours! Though I highly suggest you make mine as it’s the BEST option in my not so humble opinion!

Nacho Cheese if you please

For the Nacho Cheese sauce, I’m simply blending up some cashews with plant milk, and then adding in some vegan cheese and melting it all together. We’ll be adding some seasonings and jalapeño brine. The cashews are optional, but they do give the cheese sauce a richer and thicker texture. But you can honestly just make some with vegan cheese, plant milk and seasonings too!

beefy vegan beef

I’m just using some plant-based meat for this recipe. But you could easily make it with lentils, TVP, or you can use my TOFU GROUND BEEF recipe too! Either way, we just wanna season this with about 3-4 Tbsp of the taco seasoning and some lime juice. Feel free to add in onions, peppers or whatever you’d like!

To make a pound of TVP Ground “Beef” use THESE INSTRUCTIONS by Bob’s Red Mill.

I like to start mine off by pressing it down flat to get as much surface contact with the pan.

Then when we flip, we’ll get some nice browning!

Then just crumble it and add in the seasonings to your heart’s content!

Wrapping and Grilling!

Wrapping does take a bit of practice! But it’s really not that hard. Just fold it over and then grab the triangle from the fold and fold that over and repeat with the other folds. I have a better demonstration in the video provided below!

Once it’s folded up, we just need to grill it in a bit of oil to get a nice golden brown and crispy exterior. It even gets a little flaky! Then it’s just time to dig in!

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Yield: 4 Crunchwraps

Vegan Crunchwrap

Vegan Crunchwrap

Ingredients

  • 4 large 12" flour tortillas
  • 4 Tostadas (or corn tortillas & oil for frying)
  • 2-3 roma tomatoes (diced)
  • Vegan sour cream

Lettuce

  • 2 cups shredded lettuce
  • 1/4 cup chopped cilantro
  • Juice of 1/2 a lime

Ground Beef

  • 1 pound vegan ground beef*
  • 3-4 Tbsp taco seasoning**
  • Juice of 1/2 - 1 lime
  • 1/2 - 1 cup water
  • Salt & pepper to taste

Nacho Cheese Sauce

  • 1/2 cup raw cashews
  • 1 cup unsweetened plant milk
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 2-3 Tbsp pickled jalapeño brine
  • 8 oz. vegan cheddar cheese (shredded)
  • Salt & pepper to taste

Instructions

  1. Combine everything for the lettuce and set aside.

Ground Beef

  1. You can either use plant-based meat like Impossible or Beyond, or lentils, TVP, or my Tofu Ground Beef recipe.
  2. If using plant-based meat, flatten your pound of vegan beef in a large skillet with a bit of oil. We want to maximize surface area contact. Let the meat cook for 3-4 minutes. Then flip it, it should be nice and browned.
  3. Break it up with a spatula or potato masher. Add the taco seasoning and lime juice. Cook for another 3-4 minutes and then add in the water, stir to combine, and taste and adjust for seasoning.

Nacho Cheese

  1. Soak the cashews in boiling water for 15 minutes. Then drain and add them to a high speed blender along with the unsweetened plant milk. Blend until smooth.
  2. Add to a saucepan over medium heat. Add in the onion and garlic powder, jalapeño brine and then stir to combine. Bring to a light simmer and add in the vegan cheddar cheese. Whisk until melted. Taste and adjust for seasoning.

Tostada

  1. If you are making a tostada from scratch you just need to fry a corn tortilla in a bit of oil over medium heat until it's golden brown and crispy! You can also bake or air fry.

To Bake

  • Preheat oven to 400 degrees F. Line a baking sheet with foil or a silicon mat (or just use cooking spray). You can also use a wire rack as well, which is what I prefer.
  • Spritz the tortilla with a little cooking spray and sprinkle a little salt.
  • Bake for about 8 - 10 minutes (or until golden brown) flipping halfway through.
  • Let cool on a wire rack

To Air Fry

    • Do the same as baking but Air Fry for 4-5 minutes flipping half way through, or until golden brown!

    Assembly

    1. Warm the tortilla and then add some vegan sour cream in the middle. Scoop out about 1/4 of the ground beef and add it to the middle as well. Pour over some vegan nacho cheese. Then add the tostada, the lettuce and tomatoes, and then some more sour cream.
    2. Fold over half the tortilla, then grab the corner where it's folded, and fold that over. Repeat all around until the crunchwrap is enclosed up.
    3. Heat up a griddle over medium heat with some oil. Grill the crunchwrap on each side for about 2-3 minutes or until golden brown. A grill press can help speed up the process and ensure a nice golden brown tortilla! Then just cut it in half and enjoy!

    Notes

    *You can use Beyond, Impossible, or even cooked lentils, TVP, or my Tofu Ground Beef recipe. For a pound of TVP, use THESE INSTRUCTIONS!

    **I have a Taco Seasoning recipe as well!

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    4 Comments

    1. I used one cup of TVP,but it didn’t yield enough “meat”. Any suggestion of hie much TVP to make a pound?

    2. Instead of the vegan ground beef, we made it with 2 cans black beans rinsed and drained + 2 small onions diced + 2 cloves garlic minced + 1 jalapeno minced + 3 Tbsp seasoning mix.

      The cheese sauce recipe was really great. We used the recipe provided. For plan milk we used oat milk.

      Super yummy and delicious and tasty. Will add this to the recipe rotation.

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