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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. But aside from being far from vegan, they're also so loaded with processed ingredients, oils and grease that I'd much rather make my own version. The result is a vegan crunchwrap that's every bit as indulgent-tasting, without the meat, dairy or unhealthy fats.
This is a well-rounded and kid-friendly vegan lunch you can feel good about.
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.
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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- 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.