Vegan Crunchwrap (Copycat Taco Bell Recipe)

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Make a vegan Crunchwrap at home with this Taco Bell copycat recipe! This crispy lunch is layered with vegan "beef", dairy-free nacho cheese, cashew sour cream, and tomatoes.

I used to love Taco Bell crunchwraps. Of course, after going vegan, I couldn't enjoy them anymore. I decided to make my own, because I knew it had to be pretty easy! The result is a vegan crunchwrap that's every bit as indulgent-tasting, without the meat or dairy.

This is a well-rounded and kid-friendly vegan lunch you can feel good about.

Ingredients

Making crunchwraps is all about layering the ingredients. You want the tortilla to get extra crisp and golden (not soggy), and you want all of the fillings to hold together so the sandwich is easy to eat. Here's what you need for these vegetarian crunchwraps:

• Large flour tortilla. A 10-inch tortilla is a good size to hold everything together.
• Vegan beef. You can use any kind of ground vegan "meat" you like. I love Impossible burger - it's the best vegan meat, in my opinion. You can also make your own using TVP.
• Dairy-free nacho cheese. Use my gooey, cheesy recipe for the best nacho flavor. Storebought dairy-free nacho cheese can be tough to come by, but keep an eye out for Siete's Nacho Cashew Queso. It's delicious!
• Tostada. This is the crunch factor in Taco Bell copycat crunch wraps. You can find them in most grocery stores or latin supermarkets.
• Dairy-free sour cream. There are a few storebought brands out there, like Tofutti, or you can make homemade cashew sour cream.
• Shredded lettuce and diced tomatoes. These bring a bit of freshness to the sandwich.

Substitutions and Swaps

• Gluten-free vegan crunchwraps. Use corn tortillas and corn tostadas to keep this recipe gluten-free.
• Other protein. You can swap the vegan beef for black beans, tempeh or lentil taco meat.
• Other crunch factors. If you can't find tostadas, use corn tortilla chips for crunch.

Storage

These are going to be at their crispiest when they're fresh off the skillet. However, you can store leftover crunchwraps wrapped in tin foil or in an airtight container in the fridge for two days. To reheat, crisp up the sandwiches on a hot skillet as described in the recipe below.

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Recipe

Vegan Crunchwrap

Karissa Besaw

These healthier vegan crunchwraps are a Taco Bell copycat recipe with plant-based ground meat, vegan nacho cheee and crispy tortillas.

5 from 2 votes

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Dinner, Lunch

Cuisine American

Servings 4 crunchwraps

Calories 447 kcal

Ingredients

  

1x2x3x

• 4 flour tortillas burrito-sized
• 2 cups vegan beef cooked
• ½ cup vegan nacho cheese
• 4 tostadas
• ½ cup vegan sour cream
• 1 cup shredded lettuce
• 2 tomatoes chopped

Instructions

 

• To assemble each crunchwrap: Start with a tortilla, then add ½ cup beef in the center. Spread it out a little. Drizzle about 2 tablespoons of nacho cheese on top. Place a tostada on top of the cheese. Spread about 2 tablespoons of sour cream on the tostada, then top with ¼ cup of lettuce and some chopped tomato.
• Fold the edges up over the center, tightly. While I'm assembling the remaining crunchwraps, I like to place a plate on top of each wrap so it doesn't come undone.
• Heat a non-stick skillet on medium-high. Place the crunchwrap in the skillet, folded side down. Cook until that side is golden brown, then flip and cook the other side another minute or 2. Repeat for each crunchwrap.

Video

Nutrition

Calories: 447kcalCarbohydrates: 50gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 600mgPotassium: 256mgFiber: 3gSugar: 5gVitamin A: 603IUVitamin C: 9mgCalcium: 64mgIron: 2mg

Tried this recipe?Let us know how it was!