Fresh, flavorful and filling! This doesn’t just compare to the crunchwrap at Taco Bell, it exceeds it! Enjoy this clean eating vegan crunchwrap – I am showing what I put in my crunchwrap, but feel free to get creative or use whatever you already have at home!
To create this delicious masterpiece, you want to first heat 1 teaspoon of oil in a medium sized pan on medium heat. You can omit the oil here if you are trying to minimize oil intake. Add your vegan meat crumbles (either home made or store bought – I used the Beyond Meat Brand but have also tried this with vegan “sofritas”. Sprinkle in your taco seasoning and about 1/2 cup of chopped onions. Saute for about 5-6 minutes. or until the vegan meet is fully cooked through.
On a separate pan, heat 1 tablespoon of oil again on medium-high heat. Once hot, fry your corn tortillas until it begins to look crispy on both sides. Depending on the size of your pan, you may have to fry your corn tortillas in batches, you may also need to add alittle more oil for frying as needed. After they have browned a bit and slightly charred you can remove from heat and place on a plate topped with a paper towel. The corn tortillas will harden as the cool and become more chip-like in crispiness.
Prep all your other veggies, sauces and beans. Once you are ready to assemble, put your large tortilla down on a plate. Add a spoonful of vegan queso or vegan cheese, a scoop of beans and a scoop of vegan “meat” crumbles. Place the crispy corn tortilla on top and then any remaining fixin’s you want included in your wrap – lettuce, tomatoe, salsa, avocado, onions, more queso – whatever your heart desires!
After adding all your filling, place a small soft tortilla on top to cover. You can either buy the smaller flour taco sized tortillas or cut them out from your larger tortilla. Fold the large outer tortilla over the small tortilla in a circular motion. You will need to keep your hand over the folds to keep them in place and you will see the center of the small tortilla after you fold- that is ok! When you fry the crunchwrap the folds will stay put. Place the crunchwrap “fold-side” down on a medium-high heated pan (you may need to add a little more oil but i still had oil left from crisping up the corn tortillas). Once fold-side is golden brown, flip to heat other side until that is golden brown as well. Enjoy!
Vegan Crunchwrap
Ingredients
- 4 Extra Large Flour Burrito Tortillas
- 4 Small Flour Tortillas round and soft taco size. You can either buy them small or cut a circle out of the large flour tortilla
- 4 Small Corn Tortillas Round, taco size
- 2 tbsp oil I used olive oil. To fry the corn tortillas
Filling Ingredients
- 2 Cans Beans I used refried, use whatever bean you prefer
- 1 Package Vegan Meat Crumbles I used Beyond Meat Brand, add as much as you prefer from the package. The whole package worked for me
- 1/2 Package Taco Seasoning
- 1 Medium White Onion, chopped
- 1-2 Cups Vegan Queso Or vegan shredded cheese
- 1-2 Cups Diced tomatoes Or Salsa
- 2 Avocados, diced
- 1/2 Cup Cilantro, chopped and loosely packed
- 1/2 Head of Lettuce, chopped
Other Filling Ideas: Roasted corn, rice, vegan sour cream, hot sauce, etc!
Instructions
Preparation
- Heat 1 tablespoon of oil in a medium sized pan on medium heat.
- Add in your package of vegan meat crumbles
- Sprinkle taco seasoning and some extra onions over the vegan meat crumbles and saute for about 5-6 minutes or until the vegan meat is fully cooked through.
- Heat the remaining 1 tablespoon of oil on a separate pan on medium-high heat.
- Fry corn tortillas until it begins to look crispy on both sides (see example picture below). Depending on the size of your pan you may have to fry your corn tortillas in batches (you may need to add a little more oil for frying, as needed.) Note: The corn tortillas will harden up to more "chip-like" crispiness as they cool
- Prepare your filling ingredients
To Assemble
- Put your large flour tortilla down on a plate. add a spoonful of vegan queso, a scoop of beans and a scoop of vegan "meat" crumbles. Place a crispy corn tortilla on top and then add remaining fixin's (lettuce, tomatoes, salsa, avocado, onions, more queso – feel free to add anything else you like too!).
- Now place the small/soft flour tortilla on top to cover. Fold large outer tortilla over the small flour tortilla in a circular motion (see example picture below). You will be able to see some of the small flour tortilla in the center but most of it will be covered by the folds.
- Place the crunchwrap "fold-side" down on a medium-high heated pan (you may need to add a little more oil but i still had oil left from crisping up the corn tortillas).
- Once fold-side is golden brown, flip to heat other side until that is golden brown as well.
