Vegetarian CrunchWrap
This Vegetarian Crunchwrap Recipe is a delicious twist on the popular Taco Bell Crunchwrap Supreme. It's easy to make with a vegan taco filling layered with crumbled tofu, roasted sweet potatoes, lettuce, tomatoes and guacamole. This hearty taco wrap is vegan, grain-free and gluten-free with paleo and low-carb options. Comfort food, but make it healthy!
Ingredients
- 1 medium sweet potato , chopped into cubes - drizzled with olive oil + salt and baked at 400F for 25-30 minutes (or air fried for 10-12 minutes), flipping halfway through
- 2 tablespoons avocado oil or olive oil
- 1 12-16 block organic extra firm tofu, drained , drained
- 1 1/2 tablespoons taco seasoning
- 1/3-1/2 cup salsa mild or medium
- 4 Large burrito-size tortillas , use gluten-free as necessary - Siete Grain-Free Burrito Size Tortillas. For keto, sub with La Tortilla Factory Large Low Carb Tortilla or any low carb tortilla brand of choice.
- 1/3 cup queso , we like Siete Cashew queso for dairy-free / paleo.
- 4 Tostadas or 12 tortilla chips for the crunch factor for grain-free we like Siete Grain-Free Tortilla Chips. For low carb, you can use Quest Protein Chips or another low carb tortilla chip brand of your choice.
- 4 small tortillas , use gluten-free as needed - for grain-free we like Siete Almond Flour or Cassava Flour Tortillas. For keto, sub with La Tortilla Factory Low Carb Tortilla or any low carb tortilla brand of choice.
- ¼ cup vegan sour cream , we like Kite Hill or Forager.
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded vegan cheddar optional. We like Violife Cheddar. Can also use regular cheese if you're not dairy-free/vegan.
- 1/2 medium avocado chopped or mashed
- 1-2 tbsp fresh chopped cilantro
Instructions
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Cook the tofu: Heat oil in a large non-stick skillet over medium heat. Add tofu and break apart into crumbles. Add taco seasoning and salsa and taco seasoning and mix until combined. Allow the tofu to cook for 10-15 minutes, without stirring to allow the tofu to get a bit 'crispy'. Remove from heat and set aside.
Assemble the crunchwraps:
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Assemble and layer: Place a large tortilla on a flat surface or a large plate. Being careful not to overfill the wrap, spread a spoonful of queso in the middle of the tortilla.
Layer with 1/4 of the cooked sweet potato cubes and 1/4 of the tofu mix.
Top with 1 tostada or 2-3 tortilla chips.Layer with some shredded lettuce, vegan cheese shreds, diced tomatoes, sour cream, avocado and cilantro.Cover and press down with a small flour tortilla.
Wrap: Holding one hand down firmly on the small tortilla, use the other hand to fold one side of the large tortilla over everything. Continue folding in all the edges of the tortilla toward the center.
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Cook: Lightly spray a large nonstick skillet with avocado oil spray over medium heat. Place the wrap folded side down in the pan. Cook for 2-3 minutes until the wrap is firm, crunchy and golden brown. Flip and repeat. Once the other side is done, remove the pan from heat.
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Cut the crunchwrap in half and serve.
Recipe Video
Recipe Notes
How to store: Chill your leftover crunchwrap in an airtight container and enjoy it within a day or two.
How to reheat: Pop it in the microwave or bake it at 350°F until heated through.