Try this vegan crunchwrap recipe – a veganized and fusion version! Completely homemade with Korean BBQ Soy Curls, vegan cheese shreds and veggies for the filling.
Vegan Crunchwraps have been on constant rotation at my home. These are just SO GOOD! Anyone who loves tacos, wraps and tostadas needs to try this vegan and fusion spin on a Taco Bell Crunchwrap Supreme! If you have not tried or even heard of crunchwraps, think of it as a soft tortilla packed with layers of some kind of protein & cheese and other layers and a crispy tostada shell. Then all is folded into a neat bundle and pan-fried until crisp.
Like most homemade versions of fast-food chain favorites, Crunchwraps taste even better made using fresh, wholesome ingredients! The secret ingredient to a Crunchwrap is a crunchy tostada placed right in the center, separating the cooked from the fresh fillings. As for my fillings, I went with soy curls marinated in a spicy Korean BBQ Marinade with Gochujang. You can use sambal oelek if you cannot find the Korean chili paste.
You can adjust the toppings to make these a bit healthier (low-fat vegan cheeses and up the veggies) and even swap out the white flour tortilla for a whole wheat tortilla or a gluten-free one! Everyone can build their own crunchwrap.
These are totally customizable and you can add whatever filling you want. This is where I want to mention that these are also great to use up leftover taco fillings of any kind!
MORE VEGAN WRAPS FROM THE BLOG
- Samosa Wraps with Spiced chickpeas
- Vegan Breakfast Burrito
- Caribbean Black Bean Wraps
- Spanish Rice, Buffalo Tempeh Wraps
- Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney
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