Vegan Crunchwrap

Vegan_Crunchwrap

Vegan Crunchwrap

Crispy toasted tortilla filled with plant-based protein, vegan queso, tomatoes, lettuce, and anything else your heart fancies makes up this vegan crunchwrap recipe!

While I try to keep the recipes on this site completely wholesome and all-natural because that is how my family eats, there are times when a taco crunch wrap is requested for dinner and I am happy to oblige.  I’d rather make it than drive to Taco Bell where the crunch wrap may have ingredients that I would not want to feed my family. 

If you are not a Taco Bell customer and you are not on TikTok, you may not be aware of the popularity of the crunch wrap.  It’s a large tortilla wrap with taco meat, melty queso cheese, tomatoes, and lettuce, topped with a tostada and a smaller flour tortilla, all wrapped up and toasted until golden brown. 

It’s got a delicious crunch inside from the tostada and a nice toasted tortilla wrap, crisped from melted butter. 

You can serve the crunch wrap with sour cream, your favorite salsa avocado, or really anything you want. I’ve traditionally made it with refried beans and ground beef, but 

Since I had planned to try the new Open Nature Plant-Based Ground protein, I decided to make vegan crunch wraps for the family.  

Ingredients in a Crunch Wrap

  • 12-inch large burrito tortillas – like this one
  • tostada or corn tortilla chips
  • fajita size tortilla shells
  • Open nature Plant-Based Ground
  • Vegan Cheese or Queso
  • cumin
  • chili powder
  • dried oregano
  • smoked paprika
  • salt and pepper to taste
  • Romaine lettuce, cut into thin strips
  • tomatoes, chopped

You could also add green chiles, avocado, jalapeno, sour cream, salsa, beans, refried beans, fajita veggies, or mushrooms.  There really are no rules for a crunch wrap – other than the tortillas and tostada or chips. 

Add these items to your Safeway shopping list for grocery delivery or pickuphere or by clicking the buy now button below. 

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vegan_Crunchwrap_ingredients

How to Make a Vegan Crunchwrap

First, you will need to cook the ground protein and season it with taco seasoning. 

While the protein is cooking, you can slice some tomatoes, chop lettuce, and heat your queso. 

Once your ingredients are prepped it’s assembly time. 

Heat a large skillet over medium heat so that it’s ready for your crunch wrap.  

Place the large tortilla on a clean surface and top with the ground protein, then layer with chopped tomatoes, lettuce, queso, your crunchy tostada, and avocado or any other toppings.  Place the smaller tortilla on top of the filling ingredients, then fold the large tortilla in, creating 4-5 folds. 

Place a pat of vegan butter into the skillet, then add the crunch wrap, fold side down first.  Toast for about 5 minutes on each side until golden brown. 

Cut in half and enjoy with your favorite salsa. 

 

What else can I add to a crunch wrap?

There are no rules here – you can add anything you have prepared and on hand in your crunch wrap.  

Mexican Grilled Corn

Guacamole

Black beans or refried beans

Pico de Gallo

Sour Cream

 

Vegan Crunchwrap

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Course: Main Course
Cuisine: American
Keyword: Vegan Crunchwrap
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories:
Author: Eva Fry

Ingredients

  • 12- inch large burrito tortilla
  • tostada or corn tortilla chips
  • fajita size tortilla
  • Open Nature Plant-Based Ground Protein
  • 2 tablespoons Vegan Cheese or Queso
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • Romaine lettuce cut into thin strips
  • tomatoes chopped
  • avocado mashed, optional

Instructions

  • Cook the ground protein and season it with taco seasoning.
  • While the protein is cooking, you can slice some tomatoes, chop lettuce, and heat your queso.
  • Once your ingredients are prepped it's assembly time.
  • Heat a large skillet over medium heat so that it's ready for your crunch wrap.
  • Place the large tortilla on a clean surface and top with the ground protein, then layer with chopped tomatoes, lettuce, queso, your crunchy tostada, and avocado or any other toppings.  Place the smaller tortilla on top of the filling ingredients, then fold the large tortilla in, creating 4-5 folds.
  • Place a pat of vegan butter into the skillet, then add the crunch wrap, fold side down first.  Toast for about 5 minutes on each side until golden brown.
  • Cut in half and enjoy with your favorite salsa.

 

 

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