comment icon 234 more comments I’m a Crunchwrap, and I’m drenched in cashew queso, and I’m totally VEGAN.
Watch How To Make Our Vegan Crunchwrap Supreme
I’m loaded to obscenity with browned sofritas tofu, black beans, cashew queso, crispy tostada, tangy marinated cabbage, tomatoes, avocado, and I’m wrapped in a golden brown, perfectly crispy, handheld-friendly tortilla pocket. I am here to make you happy. But I’m also a blank canvas. You have some cauliflower walnut taco meat laying around? Roasted sweet potatoes? Chipotle cauliflower? I will wrap all of it up in a Crunchwrappy hug and you will not be sad at dinnertime. (This is me now. Not me-as-Crunchwrap. Thank you for understanding.) Listen, I had some mega requirements for this recipe before I started. It needed to be:
Reasonably fast (no soaking cashews, no obnoxiously long prep) Easy-to-access ingredients (so long, nutritional yeast) Customizable to whatever protein / sauce / vegetables I had on hand Above all else, SUPER RIDICULOUSLY DELICIOUS.
So yes, this is a recipe, and I did include the instructions for some (VERY VERY EASY) sofritas tofu and cashew queso, because yummy. But more than a recipe, and more than its elements, the Crunchwrap is really just a method. A lifestyle, some might say. Magic Green Sauce in the fridge? Corn? Pico? Roasted vegetables? Fajita filling? Use it. Use it all. This is pretty much a universal, open-invite party. I fully endorse the sofritas / cashew queso combo (which is what I’m showing you here!), but I’m not going to die on that hill for those who have their own filling ideas. You do you – just follow the Crunchwrap method.
How To Make a Vegan Crunchwrap
Here we go. Lezz break this Vegan Crunchwrap Supreme into a five-step situation. First, put all your “base” stuff on the tortilla. In this case, we used sofritas tofu, beans, and cashew queso. But this would also be the time for rice, roasted cauliflower or sweet potato, any other meat or meat alternative, etc. Next up: your crunch. Tostadas are easy and convenient. Doritos and Hot Cheetos are much more trashy and arguably more exciting, though both are not plant-based options. Now we do the fresh stuff – lettuce, tomato, jalapeno, marinated cabbage, cilantro, etc. I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado). Place a smaller tortilla on top to avoid spillage. Get foldin. Basically you want to pull the edges in towards the center, one over the other. Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown. And now crack it open and eat it. And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it. I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.
Time To Show You Off!
Tag @pinchofyum on Instagram for a chance to be featured
One More Thing!
This recipe is part of our best sandwiches, burgers, and wraps page. Check it out! 4.7 from 95 reviews
3 tablespoons olive oil 16 ounces extra firm tofu (press out some liquid first) 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted) 2 chipotle peppers, minced 1/3 to 1/2 cup salsa
Cashew Queso
1 cup cashews 1/2 cup water 1 can diced green chiles (or less, to taste) 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
Crunchwraps
huge burrito-sized flour tortillas something crunchy: tostadas or tortilla chips roasted vegetables black beans avocados fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro salsa
FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling. FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.
