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These Vegan Crunchwraps are so easy and delicious, even my carnivore hubby loves these! I will definitely be making these for my family regularly! Thank you for the recipe!!!
Carol
Oh, hi.
I’m a Crunchwrap, and I’m drenched in cashew queso, and I’m totally VEGAN.
Watch How To Make Our Vegan Crunchwrap Supreme
I’m loaded to obscenity with browned sofritas tofu, black beans, cashew queso, crispy tostada, tangy marinated cabbage, tomatoes, avocado, and I’m wrapped in a golden brown, perfectly crispy, handheld-friendly tortilla pocket. I am here to make you happy.
But I’m also a blank canvas. You have some cauliflower walnut taco meat laying around? Roasted sweet potatoes? Chipotle cauliflower? I will wrap all of it up in a Crunchwrappy hug and you will not be sad at dinnertime.
(This is me now. Not me-as-Crunchwrap. Thank you for understanding.)
Listen, I had some mega requirements for this recipe before I started. It needed to be:
- Reasonably fast (no soaking cashews, no obnoxiously long prep)
- Easy-to-access ingredients (so long, nutritional yeast)
- Customizable to whatever protein / sauce / vegetables I had on hand
- Above all else, SUPER RIDICULOUSLY DELICIOUS.
So yes, this is a recipe, and I did include the instructions for some (VERY VERY EASY) sofritas tofu and cashew queso, because yummy.
But more than a recipe, and more than its elements, the Crunchwrap is really just a method. A lifestyle, some might say.
Magic Green Sauce in the fridge? Corn? Pico? Roasted vegetables? Fajita filling? Use it. Use it all. This is pretty much a universal, open-invite party. I fully endorse the sofritas / cashew queso combo (which is what I’m showing you here!), but I’m not going to die on that hill for those who have their own filling ideas. You do you – just follow the Crunchwrap method.
How To Make a Vegan Crunchwrap
Here we go. Lezz break this Vegan Crunchwrap Supreme into a five-step situation.
First, put all your “base” stuff on the tortilla.
In this case, we used sofritas tofu, beans, and cashew queso. But this would also be the time for rice, roasted cauliflower or sweet potato, any other meat or meat alternative, etc.
Next up: your crunch.
Tostadas are easy and convenient. Doritos and Hot Cheetos are much more trashy and arguably more exciting, though both are not plant-based options.
Now we do the fresh stuff – lettuce, tomato, jalapeno, marinated cabbage, cilantro, etc.
I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).
Place a smaller tortilla on top to avoid spillage.
Get foldin. Basically you want to pull the edges in towards the center, one over the other.
Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.
And now crack it open and eat it.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.
You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!
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Vegan Crunchwrap Supreme
- Total Time: 45 minutes
- Yield: enough filling for 4-6 crunchwraps!
Description
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.
Ingredients
Spicy Sofritas Tofu
- 3 tablespoons olive oil
- 16 ounces extra firm tofu (press out some liquid first)
- 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
- 2 chipotle peppers, minced
- 1/3 to 1/2 cup salsa
Cashew Queso
- 1 cup cashews
- 1/2 cup water
- 1 can diced green chiles (or less, to taste)
- 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
Crunchwraps
- huge burrito-sized flour tortillas
- something crunchy: tostadas or tortilla chips
- roasted vegetables
- black beans
- avocados
- fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
- salsa
Instructions
- Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
- Cashew Queso: Blend everything together aggressively until smooth!
- Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
Equipment
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Buy Now → Notes
FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.
FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.
FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Tex Mex
Keywords: vegan crunchewrap, sofritas crunchwrap, vegetarian crunchwrap
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Made this for my family last night, and it was AMAZING!
All seven of my kids agreed that it was one of their favorite meals.
And that cashew queso…incredible!! This will definitely join our regular rotation.
Hi! Did you use raw or roasted cashews for the queso? Thank you!
Raw!
Are there any specific nuts one should avoid?
I made this again today for dinner (3rd time). I love how versatile this recipe is and more importantly, how delicious! I used roasted sweet potato, roasted red sweet pepper and roasted mushrooms, I ommitted the black beans and added quac and salsa before closing! So delicious. Note to self- double up on the queso next time, oh my goodness, so delicious!!!!!!!!!!
I’ve made these many times and everyone LOVES them vegan or not. This my go to whenever I want something easy and delicious!! Thanks for the great recipe!
What a great meal! Filling, flavorful, and simple to make. I had left over corn tortillas, so I made tortilla strips for some crunch instead of using the tostadas.
Conversation to metrics doesn’t work well (not everything is converted)
We make these crunch wraps at least once a month, they are so easy and delicious!!
Absolutely amazing! Definitely try to find the Jumbo burrito shells, you need the extra girth so, when flipped onto the skillet without falling apart. Again, I absolutely love these. Thanks again, pinch of yum team!
PS Vehan queso is worth cleaning the food processor.
So glad you created this recipe! Such a helpful post, and absolutely delicious! Thank you!
I love this recipe, it was so delicious, thank you so much🥰🥰
I used Tortrix from Guatemala to give it the crunch😂😂
Very easy and fun to make
Made these for dinner last night and wow, they are fantastic! I’m bookmarking both the cashew queso and sofritas recipes to use for other meals, as well. I was so surprised that the queso could be so flavorful with such minimal ingredients, but it was outstanding! Thanks for the recipe.
These were excellent, although I got no crunch. The moisture clearly soaked into the crispy piece.
I’ll definitely make them again, but not bother with the crunchy tortilla centre.
just so you know… you can’t suggest doritos, and hot cheetos in a vegan recipe, and still call it “vegan”. You can’t even call it “plant-based” at that point. Please don’t confuse people who don’t know about, or, are new to Veganism.
These rocked SO HARD! My husband and I have been trying to eat less inflammatory food, which includes meat and dairy.
I made this as written, but I used low-carb tortillas that were smaller than regular burrito ones so instead of pan grilling I baked it in a sheet pan and cut into squares (420 degrees for 20 minutes and then broiled for 3 to get some extra crisp). I roasted Brussels sprouts and sweet potatoes with a little honey and balsamic vinegar for some extra body in the crunch wraps. If you decide to bake instead of pan fry, you don’t need the tostada in the middle.
Genius recipe, especially the sofritas and cashew queso, which were both perfection.
We love hearing this, Christine! Thanks so much for the review!
This looks awesome! Can’t wait to try making it!
I used what I had on hand
sliced almonds
Diced jalapeños
Water
Nutritional yeast
6-8 chipotle peppers!!!!
Kinda made it into a chipotle vegan gourmaise which I’m addicted to the boars head version but can’t find in in Japan so your Queso was the perfect starting point! I’ve made your spicy sofritas before with 3 chipotle peppers and it was soooooo delicious! Can’t find a version like that out here either so thank you so much for this recipe!!!
Making sofritas again to try the vegan crunchwrap!!! Yum
Family favorite! Everyone chooses their own filling. It has non vegan family and friends rethinking how delicious plant based can be.
Any suggestions for a substitute for the tostados? Apparently Canadian supermarkets don’t carry them?
You could use tortilla chips!
My boyfriend is SO PICKY. he loved this recipe. I’ll need to work on my wrapping technique but the flavor was delicious
Me and my family loved them and they were fun to make. So tasty. Will definitely be making again. Thank u.
So glad they were a hit, Laura!
Hi! I love this recipe! Do you know if anyone has tried freezing the cooked crunchwraps?
We haven’t tried, but we think it’d work okay if you reheat them in the oven or air fryer to re-crisp up the tortillas.
I love this recipe but man does it frustrate me. How do you get the folds to stay? They have nothing to stick to. I’ve even tried butter and stuff. It just falls apart
Great question. Our folds usually stay put as long as we pan fry the wrap with the folded side down and really press the wrap into the pan as its frying. You could try adding refried beans to the outer edges of the inner tortilla circle to see if that helps hold everything in place. Thanks for the feedback!
How long will this stay crunch for?
For about a day! If you have leftovers that need to be reheated, we’d suggest reheating in the oven, on the stovetop (with some oil), or in the air fryer!
These are so fun to make! Worth the extra effort it takes to assemble them. Love having the roadmap of this recipe as a starting point to experiment with whatever I find in my pantry.