I just found my new favorite food, crunchwraps! Savory vegan taco filling, cheesy dairy-free sauce, and a crunchy tostada all wrapped up in a pan-fried tortilla. There’s a lot to love.
What’s A Crunchwrap?
Crunchwraps are soft flour tortillas filled with several layers of different filling and a tostada to give it the signature crunch. The excess tortilla is wrapped around the filling and then toasted to prevent it from opening. Resulting in a delicious handheld meal.
What’s Inside A Vegan Crunchwrap?
- TVP Taco Meat
- Sweet Potato Cheese Sauce
- Cashew Sour Cream
- Diced Tomatoes
- Shredded Lettuce
Optional fillings could include:
- Hot Sauce
- Chopped Green Onions
- Shredded Vegan Cheese
- Chopped Jalapenos
How To Assemble A Vegan Crunchwrap
Have your pan ready before you start assembling. You’ll need to cook them immediately to keep them closed.
Make one crunchwrap at a time. I found that it was easiest to start with the cheese sauce since that way you can spread it in the tortilla. Add a few spoonfuls of the tvp on top and then the tostada. Next spread on some sour cream and then top it off with your tomatoes and lettuce.
How To Fold A Crunchwrap
To fold a cruchwrap simply pinch one side of the tortilla closed and then fold it to the side. Move down your tortilla until you have a large enough section to do it again, folding the tortilla in the same direction. Repeat the process until all of the sides are folded in.
It’s a bit like closing a cardboard box.
If you have a section of uncovered filling in the middle don’t worry. Cut a piece from another tortilla and place it on top of your filling then close up the sides around it.
Once you’re done place it folded side down on a hot pan until it gets nice and toasted, then flip it and cook the bottom.
More Vegan Dinner RecipesPrint
A tasty vegan wrap filled with tvp taco meat, dairy-free cheese sauce, a crunchy tostada all wrapped in a soft tortilla.
Boil a kettle of water. Set out two boils. One filled with all of the dry taco filling mix and one for the cashews. Add 3/4 cup boiling water to the tvp and cover the cashews. Let them sit for one hour. While you’re waiting make the cheese sauce by blending together the ingredents and then bringing the mixture to a boil in a sauce pan. Rinse out the blender and then use it to make the sour cream. In a large skillet heat a small amount of oil over meduim heat. Assemble the crunchwraps one at a time. Adding a few spoonfuls of cheese sauce and tvp mix, then place a tostada on top. Spread some sour cream on the tostada and sprinkle shredded lettuce and diced tomatos over it. Carefully fold the tortilla around the tostada, pinching up sections and then folding them over. Ideally you’ll end up with around 6 folds. Place the wrap seam side down on the skillets and cook for about five minutes or until golden brown and the folds hold. Flip the wrap and cook until the other side is also golden. Serve hot.
- Serving Size: 1 wrap
- Calories: 445
- Fat: 17.8
- Carbohydrates: 55
- Protein: 18
Keywords: Vegan crunchwrap, crunch wrap