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–+ servings
Vegan Crunchwrap

Ultimate Vegan Crunchwrap Bliss: Flavor in Every Bite

Enjoy the delicious layers of Vegan Crunchwrap, a plant-based twist on your favorite fast food that will satisfy everyone.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 crunchwraps
Course: Lunch
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegan Queso
  • 1 cup Vegan Queso Feel free to use store-bought for convenience.
For the Filling
  • 1 tablespoon Coconut Oil Can substitute with olive oil for frying.
  • 1 pound Plant-Based Ground Substitute with black beans, lentils, or tofu if preferred.
  • 1 tablespoon Taco Seasoning Use pre-packaged or homemade blend of spices.
  • 1 cup Chopped Tomatoes You can also use diced bell peppers for a different taste.
  • 1 cup Iceberg Lettuce Any leafy green can be substituted for variety.
  • 1/4 cup Fresh Cilantro Omit if not a fan, or use parsley as an alternative.
  • 2 medium Avocados Replace with guacamole if preferred.
For the Crunch
  • 4 10-inch Large Flour Tortillas Use gluten-free tortillas if necessary.
  • 4 5-inch Small Tortillas Cutting larger tortillas into quarters is a great substitute.
  • 1 cup Tortilla Chips Choose thicker chips for better crunchiness.
For Garnishing and Serving
  • 1 cup Salsa Can be substituted with pico de gallo or fresh salsa.
  • 1 tablespoon Olive Oil Feel free to skip or use another oil of choice.

Equipment

  • skillet
  • Saucepan

Method
 

Step-by-Step Instructions for Vegan Crunchwrap
  1. Prepare the Vegan Queso by heating a small saucepan over medium heat and combining your ingredients until smooth and creamy, stirring frequently for about 5 minutes.
  2. In a skillet, heat 1 tablespoon of coconut oil over medium heat. Add the plant-based ground and sprinkle in taco seasoning. Sauté for about 5–7 minutes until browned.
  3. On a large, flat surface, lay out a 10-inch flour tortilla and spread a layer of the prepared vegan queso in the center.
  4. Layer the sautéed plant-based ground, followed by crunchy tortilla chips, salsa, chopped tomatoes, lettuce, cilantro, and smashed avocado.
  5. Place a small tortilla on top and carefully fold the edges of the large tortilla over the filling, creating pleats.
  6. In the same skillet, heat another tablespoon of olive oil over medium heat. Place the crunchwrap seam-side down, cooking for about 2–3 minutes until golden brown.
  7. Once both sides are browned and crispy, remove the crunchwrap and let it cool for a minute before slicing in half.

Nutrition

Serving: 1crunchwrapCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 800mgPotassium: 750mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 20mg

Notes

Assemble your Vegan Crunchwrap immediately after layering to prevent sogginess from the fillings.

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