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The easy Vegan Crunchwrap recipe is super simple to make and highly customizable, which you’ll love! I made mine with a simple vegan meat blend, but you can use black beans, tofu taco meat or really anything you’d like!
I’ve been wanting to share this vegan Crunchwrap recipe for so long and I’m glad that I’m finally getting around to it! Crunchwraps have always been one of my all time favorite things to get at Taco Bell. Yes, I like Taco Bell and I have no shame! Lol!
After going vegetarian, I didn’t have a Crunchwrap for years until I finally figured out that I could get one with black beans instead of ground beef.
Naturally, I also love making them at home where I can use whatever kind of protein I want!
Reasons you’ll love this recipe
- It’s a crowd favorite: Vegetarian Crunchwraps are great for any occasion and make such a fun (and super tasty) meal!
- Easy to make: Just a handful of simple ingredients are needed for this hearty, mouthwatering lunch or dinner!
- Super versatile: You can easily customize this recipe with your favorite protein, cheese, veggies and other filling ingredients!
Ingredients you’ll need
This vegetarian Crunchwrap recipe uses Impossible ground beef (or another favorite plant-based protein) and all of your favorite mix-ins. Here are the ingredients you’ll need:
- Protein: In the Crunchwraps, pictured, I used Impossible ground “meat” as my protein but really anything you’d like works. (See below for other protein options.)
- Seasoning: To give the “meat” or other protein source plenty of bold flavor, you’ll need 1 packet of taco seasoning.
- Flour tortillas: You’ll need large burrito-sized flour tortillas and also medium fajita-size flour tortillas so the wraps will hold all of the filling. Corn tortillas will NOT work well for this recipe.
- Crunchy tostada shell: Gives the inside of the Crunchwrap that signature crunch.
- Cheese: You can make these nice and cheesy by using shredded cheese, nacho cheese, or try my vegan queso.
- Optional fillings: Load these up with whatever you like best! We like to add in shredded lettuce, sour cream, cilantro, bell pepper, onion, avocado or guacamole and pico de Gallo or tomatoes.
Protein variations
Feel free to swap the Impossible ground “meat” with any of the protein options below:
- Ground meat
- Black Beans
- Pinto beans (or any beans really!)
- Refried Beans
- Tofu taco meat
- Tempeh taco meat
- Shredded Tofu crumbles
- Taco Chickpeas
There are so many great options!
How to make this recipe
Skip the fast food and make a homemade Crunchwrap that’s simple to make and so much tastier! Here’s how to make and assemble them:
- Cook meat: Cook the meat according to package directions. When it’s nearly done, mix in the taco seasoning and 1/4 cup of water. Cook for 2 more minutes and remove from the heat.
- Layer filling: Assemble the Crunchwraps by laying the large tortillas on a clean work surface. Divide the meat evenly among the 4 tortillas and top with the cheese/queso. Place the tostada on top of the cheese. Top with the lettuce, pico, sour cream (vegan sour cream as desired) and guacamole (or whatever toppings you’d like).
- Seal tortillas: Place the medium tortilla on top of the fillings and seal the wrap shut by folding one piece over. Rotate the whole thing and continue to fold all the way around until sealed. To help the whole thing seal shut once in the pan, I brush the inner tortilla with a little water around the areas where the large and medium tortilla will touch.
- Cook and serve: Once ready to cook, heat a large skillet over medium heat. Once hot, add in the Crunchwrap, crimped side down. It’s a little difficult to get it into the pan but use your whole hand to hold the edges shut and carefully lower it into the pan. Cook for 4 minutes on each side or until a dark golden brown color. Serve and enjoy!
Helpful tips
- Warm the tortillas: To make stiff tortillas more pliable and easier to work with, heat them in the microwave for about 10 seconds or for a minute on a warm pan.
- Adding the filling: Don’t overfill your Crunchwrap Supreme! If it has too much filling, it won’t wrap properly and everything could spill out of the tortilla.
- Substitute for the tostada: If you don’t have tostada shells, use salted tortilla chips instead. You will still get that delicious crunch!
Serving suggestions
These Crunchwraps are plenty filling on their own but they’re also great dipped in salsa, sour cream, and cheese dip. Here are some other delicious ideas for sides:
Storage recommendations
These are best immediately after being cooked. I would not recommend assembling and cooking your Crunchwrap ahead of time because the tostada and outside tortilla could become soggy.
If you have leftover ingredients, store them all in separate airtight containers in the fridge for a couple of days. When you’re ready to enjoy, assemble and cook on the hot pan, fresh to order.
More favorite Mexican recipes
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
Easy Vegan Crunchwrap
Ingredients
- 1 pound package of Impossible “meat”, see post for other protein options!
- 1 packet of taco seasoning
- 4 burrito sized flour tortillas
- 4 fajita, medium sized flour tortillas (or you can cut the large ones down to size)
- 4 tostada shells
- ¾ of shredded cheese OR 1/2 cup of queso
- Optional fillings: shredded lettuce, sour cream, avocado/guacamole, pico de gallo/tomatoes
Instructions
- Cook the meat according to package directions. When it’s nearly done, mix in the taco seasoning and 1/4 cup of water. Cook for 2 more minutes and remove from the heat.
- Assemble the crunchwraps by laying the large tortillas on a clean work surface. Divide the meat evenly among the 4 tortillas and top with the cheese/ queso. Place the tostada on top of the cheese. Top with the lettuce, pico, sour cream and guacamole (or whatever toppings you’d like).
- Place the medium tortilla on top of the fillings and seal the wrap shut by folding one piece over. Rotate the whole thing and continue to fold all the way around until sealed. To help the whole thing seal shut once in the pan, I brush the inner tortilla with a little water around the areas where the large and medium tortilla will touch.*
- Once ready to cook, heat a large skillet over medium heat. Once hot, add in the crunchwrap, crimped side down. It’s a little difficult to get it into the pan but use your whole hand to hold the edges shut and carefully lower it into the pan. Cook for 4 minutes on each side or until a dark golden brown color.
- Serve and enjoy!
