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Vegan Crunchwrap

Vegan Crunchwrap: Your Flavor-Packed Fast Food Fix at Home

Enjoy a delightful vegan twist on fast food with this Vegan Crunchwrap, loaded with creamy queso and savory filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 crunchwraps
Course: Snacks
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegan Queso
  • 1 batch Homemade Vegan Queso Can substitute with store-bought vegan queso
For the Filling
  • 1 tablespoon Coconut Oil Can switch with olive oil
  • 1 pound Plant-Based Ground Alternatives include black beans or lentils
  • 1 tablespoon Taco Seasoning Homemade blends can be used for less sodium
For the Wrap
  • 4 10-inch Tortillas (large) Whole grain or gluten-free options can be utilized
  • 4 5-inch Tortillas (small) Can substitute with additional large tortillas cut into quarters
For Crunch & Freshness
  • 1 cup Tortilla Chips Thicker chips can help retain crunch
  • 1 cup Salsa Use any preferred store-bought or homemade salsa
  • 1 cup Chopped Tomatoes Can be replaced with diced bell peppers
  • 2 leaves Iceberg Lettuce Substitutable with spinach or romaine lettuce
  • 1/4 cup Fresh Cilantro Optional
For the Creamy Touch
  • 2 tablespoons Olive Oil Any neutral oil can be used

Equipment

  • saucepan
  • large skillet
  • spatula

Method
 

Step-by-Step Instructions for Vegan Crunchwrap
  1. Prepare the Vegan Queso by combining nuts, nutritional yeast, spices, and any optional ingredients in a saucepan over medium heat until smooth and creamy, about 10 minutes.
  2. Cook the Plant-Based Filling by melting coconut oil over medium heat, adding plant-based ground and taco seasoning, cooking until browned and fragrant (5-7 minutes).
  3. Assemble the Crunchwrap: Lay a large tortilla flat, add vegan queso, filling, chips, salsa, tomatoes, lettuce, cilantro, and avocado.
  4. Seal the Crunchwrap by placing a smaller tortilla on top and folding the edges of the larger tortilla over it, creating pleats to seal the filling inside.
  5. Cook the Crunchwrap in a skillet with olive oil seam-side down for 2-3 minutes until golden brown, then flip and cook the other side for another 2-3 minutes.
  6. Slice and Serve: Let the Crunchwrap sit for a minute, then slice in half and serve immediately with extra salsa or guacamole.

Nutrition

Serving: 1crunchwrapCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 500mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Prep ahead by organizing all ingredients. Use thicker chips for added crunch. Ensure the crunchwrap is well-sealed to retain fillings. Experiment with fillings for a nutritious upgrade.

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