I use Sofritas for this crunch wrap, but you could easily swap it out and use the walnut meat recipe (Taco Salad Recipe on this website) or vegan ground “beef” (Favorite brand is Abbot’s Butchers). I personally love spicy Sofritas and highly recommend trying this recipe and adding it to your crunch wrap! It is so good. You can store the leftovers and use them in a taco salad, quesadilla, burrito or burrito bowl; or make a crunch wrap every day! I also use a cashew nacho cheese sauce for this recipe. You can make your own cheese sauce (recipe below) or you can purchase a vegan nacho cheese sauce. If you live in the San Diego area, I absolutely love Nomad Eats Nacho Cheese Sauce.
Crunch Wrap Ingredients:
You don’t have to put all of this into your crunch wrap, but these are the ingredients that I usually stuff my wrap with. You could also add rice or grilled vegetables. The key is using a spicy ground “beef”, vegan cheese sauce and the crushed tortilla chips. The rest of the ingredients you can play around with but I usually use these:
- 1 large burrito-sized tortilla. I like to use a gluten free/brown rice tortilla; but if you don’t avoid gluten, feel free to use a regular flour tortilla. (Favorite brown rice tortilla is from Mi Rancho Tortiallas)
- Sofritas (recipe below). Or you can use a vegan ground “beef” or walnut meat
- Vegetarian refried black beans or canned black beans, drained.
- Crushed corn tortilla chips for the “crunch”
- Vegan Nacho Cheese sauce (recipe below)
- Organic Corn
- Vegan Sour Cream (Favorite Brand is Forager)
- Fresh Cilantro, chopped
- Shredded vegan pepper jack or Mexican blend cheese (I like Daiya or Follow Your Heart)
- Hot Sauce (I love all of the Siete Brand hot sauces!)
Crunch Wrap Instructions:
- Lay a burrito-sized tortilla on a flat surface.
- Spread the tortilla with some smashed avocado and refried black beans
- Layer the center of the tortilla with the Sofritas or vegan ground “beef”, cheese sauce, crushed tortilla chips, corn, cilantro, sour cream, shredded cheese and hot sauce.
- Fold the edges of the tortilla inward and press together so none of the ingredients are exposed.
- Carefully place the folded tortilla into a hot oiled pan and cook until golden brown. I usually place the folded side down first. Then carefully flip and cook the other side until golden brown; a few minutes on each side.
- Cut in half and enjoy!
- 1 14-ounce package of extra-firm tofu, drained and excess water squeezed out
- 2 tablespoons avocado oil
- 2 Tablespoons taco seasoning
- 2 garlic cloves, minced
- ½ cup salsa
- 2 chipotle peppers in adobo sauce
- 2 Tablespoons of the adobo sauce
- Heat oil in a large skillet over medium heat and add the garlic to the pan and cook for about 30 seconds before adding the tofu.
- Smash the tofu up with a wooden spoon as you cook. Alternatively, you could use your hands and crumble the tofu as you add it to the pan to cook with the garlic.
- Add in the taco seasoning, salsa, peppers and adobo sauce and cook until slightly golden; about 10 minutes
Vegan Nacho Cheese Sauce
- 1 cup raw cashews
- ½ cup water
- 2 cups peeled and diced Yukon gold potatoes
- ½ cup chopped onion
- 1 clove minced garlic
- 1 Tablespoon avocado oil
- 1 can full fat coconut milk
- 1/3 cup nutritional yeast
- 2 teaspoons lemon juice
- ½ teaspoon salt
- 1 teaspoon taco seasoning
- 1 can diced green chiles
Soak the raw cashews in 2 cups of water overnight (if you don’t have time to soak overnight – 2 hours is adequate). Drain and throw away the water. Transfer to blender.
- Steam the potatoes in either water or the Imagine Brand No Chicken Broth for a little more flavor. You want to just cover the potatoes by an inch or two. Sprinkle with a little sea salt and cook until tender. Add to the blender
- Sauté the onions in 1 tablespoon of olive oil over medium heat until soft. Add in the garlic and cook for another minute or two and then add to the blender
- Add all remaining ingredients to the blender and blend until smooth.
- Adjust flavor by adding more sea salt if necessary.