| |

Vegan Crunchwrap (Copycat Taco Bell Recipe)

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.

stack of vegan crunchwraps with melted cheese, ground protein and lettuce

Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe

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 for vegan crunchwraps, including ground vegan beef, tortillas, sour cream, tomatoes, and lettuce


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.
collage of the steps to fill a tortilla for vegan crunchwraps

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.
stack of vegan crunch wraps cut in half with ground beef, sour cream, and tomatoes


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.

Trying to go vegan? Sign up for our (FREE) Vegan Beginner’s Guide!

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

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 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 crunchwraps
Calories 447 kcal



  • 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.



Calories: 447kcalCarbohydrates: 50gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 600mgPotassium: 256mgFiber: 3gSugar: 5gVitamin A: 603IUVitamin C: 9mgCalcium: 64mgIron: 2mg
Did you try this recipe?Let us know how it was!

Similar Posts


    1. It’s in the middle of the list:

      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

  1. 5 stars
    Just made this… so good! I definitely suggest the stove top method over the oven, did the oven method first and it wasn’t as good, lettuce got soggy. Great recipe, cheese was delicious!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating