Raise your hand if you’ve had a crunch wrap from Taco Bell before!
I am sure most, if not all, of you have had or at least have heard of a crunch wrap before, right? We thought it would be fun to make our own vegan version of the Taco Bell classic. Since it’s a whole bunch of goodness wrapped in a tortilla, it’s perfect to take on the go—all of the deliciousness without the mess. This crunch wrap is super simple and can be whipped up in less than 30 minutes. It’s loaded up with refried beans, vegan beef crumbles, veggies, sour cream, a homemade chipotle cashew cheese, and guacamole. To give it the perfect crunch, there’s a tostada shell in the middle, and boom! You’ve got a perfect crunch wrap made at home with 10x the flavor of the Taco Bell classic with none of the guilt.
We recommend making a bunch at once and then popping them in the fridge to heat and eat when hunger strikes. When we first tried these we couldn’t believe how similar they tasted to the Taco Bell version, so it’s safe to say we will be making these time and time again!Of course, I had to take classic conscious chris shot with this recipe. I had to get a little helpf from Jasine because for once my hands weren’t big enough to hold it!If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
In a large pan over medium heat, add in the bell pepper and onion with a little bit of water or oil, and allow to cook down for about 5 minutes, or until soft.
Add the vegan beef crumbles to the pan with the peppers and onions and cook according to package directions. Season with salt and pepper to taste and then set aside as you prepare the remaining ingredients.
Warm a large flour tortilla in a pan or the microwave and then place it on a flat surface. Scoop 2 tablespoons of refried beans into the center of the tortilla and then spread it out with a spoon in a circular pattern, about the size of the tostada you are using.
Place the tostada on top of the circle of refried beans. On top of the tostada, add 1/3 cup of the pepper, onion, and vegan beef crumble mixture. On top of that, add 1 tablespoon of the following: vegan sour cream, guacamole, and vegan cheese. Finish off by adding about 2 tablespoons of shredded lettuce and diced tomatoes on top, or as desired.
To close the crunch wrap, start at the bottom of the flour tortilla and fold the edges over the center. Continue around the tortilla folding the edges over each other until the whole center is covered.
Heat a medium skillet over medium-high heat and place crunch wrap on the skillet, with the folded side down. Cook for 3 minutes to seal, and then flip and heat for an additional 3 minutes, or until browned.
Repeat steps 1-9 for the remaining 3 crunch wraps.
If using a corn tortilla – in a cast iron pan on medium-high heat, add a small amount of oil, add the corn tortilla to the pan and place a press or heavy object on top and allow to cook on both sides until crispy and firm.
These crunch wraps are best enjoyed fresh so that the tostada does not get soggy.
Double check your refried beans to ensure they are vegan.
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie