Your favorite drive-through indulgence is now vegan, healthy(er), and easy to make! This vegan crunchwrap is delicious and just plain FUN. It‘s an awesome vegan dinner or lunch recipe that you can prepare ahead of time and totally customize to your tastes.
I used to love crunchwraps from Taco Bell when I was a teenager. Who didn’t?!
This recipe lived on my must-veganize list for forever, and, when I learned T was also a major fan, we finally made one this past summer!
I initially wasn’t going to post the recipe because I know there are a ton of vegan crunchwraps out there. I didn’t want to risk boring you with something you’ve already seen a million times, you know?
But then, we posted a few videos of us making them to our IG Stories and got an enormous response (read: emphatic demand) for the recipe! I was very happily surprised and excited to get this post together for you.
So, thank you to everyone who requested this recipe. This is our PPC version of a vegan crunchwrap!
What IS a “crunchwrap”?
For those not already “in the know”, a crunchwrap is basically a warm tortilla envelope stuffed with all your favorite taco fillings and a layer of CRUNCH right in the middle. It’s basically a warm and wonderful taco-fied heaven.
Vegan Crunchwrap Fillings
The CRUNCH in a crunchwrap is usually a hard corn tortilla (which we make in the oven), but you can also use a few crushed tortilla chips!
I was used to eating beef crunchwraps in my youth, so when T suggested we make a chicken-style crunchwrap, I was a little uncertain. I am pleased to say, however, I dig this chicken-style crunchwrap so much more! It’s meaty and juicy and just so FULL of flavor.
How to Customize Your Crunchwrap
Now, here’s why I love recipes like this: They’re COMPLETELY customize-able. Take the basic instructions we give below and add in your favorite fillings. OR create a bar with many fillings and have your family choose their own!
- THE MEAT: Make it chicken-style with our tequila taco chik’n or beef-style with our spicy walnut beef! You can even get super easy and just use your favorite store-bought vegan taco meat! We really wanna try this with some Beyond Beef cooked up with some taco seasoning. If you do, report back with your findings!
- THE CHEESE: Go homemade with our easy vegan queso (it’s SPICY!) or use your favorite vegan shreds. We dig the cheddar jack shreds from So Delicious OR freshly grate the Jalapeno Havarti Farmhouse Block from Daiya (next. level.).
- THE BEANS: Refried beans work incredibly well here because they help everything stick together, but you can totally get the same effect with something like guacamole or vegan sour cream and use pinto or black beans!
- THE VEG: Shredded lettuce is a MUST. Sauteed peppers + onions are always a good idea; so is avocado. Add some diced tomatoes or salsa to round it all out!
Take Your Vegan Crunchwrap to the Next Level
You can also experiment with the flavors you use in the crunchwrap. The scenarios we’ve outlined above are more traditional crunchwrap fare, but feel free to think outside the box!
Ever since we made these crunchwraps, we’ve been filled with ideas and enthusiasm to crunchwrap-ify everything and anything!
Yes. Yes. And HELL yes. We’re here for it all.
Also: We served these vegan crunchwraps with a batch of T’s fresh margaritas because…obviously.
We are very much looking forward to seeing your take on this vegan crunchwrap recipe!
When you try it, we’d love you to rate it and leave a comment about your experience below or tag us in your delicious photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
And if you want to be certain you’ll never miss a Plant Power Couple recipe, make sure you’ve signed up for our email list!
Cheers to the deliciously messy meal in your future!
Yield: 4 crunchwraps
Your favorite drive-through indulgence is now vegan, healthy(er), and easy to make! This vegan crunchwrap is delicious and just plain FUN. It makes an awesome vegan dinner or lunch recipe that can be prepared ahead of time and totally customized to your tastes.
30 minPrep Time:
24 minCook Time:
54 minTotal Time:
- 4 large flour tortillas
- 4 small (6-inch) flour tortillas
- 4 small (6-inch) corn tortillas*
- 1 cup refried beans
- 1 batch tequila taco chik'n or walnut beef *
- 1 batch vegan queso or dairy-free shreds
- 2 cups shredded lettuce
- 1.5 cups diced tomatoes (or salsa)
- First, prep your ingredients: Make the meat and queso. Chop your veggies. Preheat your oven to 375F and lay the corn tortillas out on a parchment-lined baking sheet, making sure they’re not overlapping. Bake them for 8 minutes, stopping to flip them halfway through until they’re nice and crunchy. (See notes for no-bake alternatives.)
- Next, assemble your first layer: Heat a large cast iron (or non-stick) skillet on medium heat and, once hot, add one of the large flour tortillas. Let it heat for about 15-30 seconds on the skillet; you want just want to warm it so it’s nice and pliable. Lay the warmed tortilla on a flat, clean surface and top it with a thick layer of refried beans, leaving at least 2-3 inches of tortilla on the edges for folding. Top the refried beans with a spoonful of vegan queso or shreds followed by 2 large spoonfuls of vegan taco meat of choice. Top all that with a generous sprinkle of lettuce and diced tomatoes.
- Now, onto the second layer: Place the crispy corn tortilla on top of the veggies and repeat these toppings once again: refried beans, queso, taco meats, lettuce, tomatoes. Top this second layer with a small flour tortilla and pull the sides of the large tortilla in toward the center until they are all folded, creating a pouch of taco yumminess.
- Then, cook your crunchwrap: Heat the large cast iron (or non-stick) skillet to medium high heat and carefully place the crunchwrap on it, seam down. Place another saute pan on top (or a large spatula) and gently press down while the crunchwrap cooks for 3-4 minutes. When the bottom is browned and the seams sealed, carefully flip the crunchwrap and cook another 2-3 minutes. Remove the crunchwrap from the griddle and set it in a warm oven while you repeat steps 2-4 for the remaining 3 crunchwraps.
- Finally, slice and serve your crunchwrap hot with your choice of dipping sauces and a big margarita. You can store leftovers in the fridge for up to 5 days or the freezer for 6 weeks. For best and crispiest results, reheat leftovers in the oven, wrapped in tin foil.
*If you want to speed up this process, you can replace the corn tortillas with some crushed tortilla chips. You can also use a store-bought vegan taco meat (like Beyond Beef) or make the meat and queso up to 5 days ahead of time.