Plant-Based Crunchwrap

This is actually Better Than Taco Bell!

Back in college, I truly loved a bean burrito from Taco Bell. It was vegetarian—made with cheddar, beans, sweet onions, and taco sauce. They were cheap, filling, and always hit the spot. In fact, when the Crunchwrap first came out, I ordered it with only beans—and it was delicious.

Then I went years without eating out at all.

I remember the day I decided to take a stroll down memory lane. I ordered a Crunchwrap, bit into it… and threw it away. It didn’t taste the same. It tasted like poison. I ordered a bean burrito too, and it just wasn’t right. I don’t know what changed—but I figured it was me.

I no longer take pleasure in ordering out. I’d rather make the foods I love myself. So, in true Samara fashion, I set out to recreate them. And to my delight, they were easy to make—and tasted so much better to me.

Now, I still buy my corn and flour tortillas. I know I need to learn to make them myself. I don’t think it’s hard, but I’ll need a tortilla press and a bigger skillet to do it right.

This recipe is really easy if you already have my beef substitute, taco seasoning, taco sauce, and sour cream prepared. You could even make your own plant-based cheddar, but lately I’ve been using Violife. Actually any plant-based substitutes should work with this recipe, but this plant-based Crunchwrap features this site’s beef substitute, seasoned with homemade taco spices and mild taco sauce. It’s layered with a crunchy corn tortilla, fresh lettuce, tomatoes, and onions, and a rich dairy-free sour cream, all sealed up in a crispy golden wrap using a hot skillet.

For me, life has been so busy lately, I hardly have time to do the things I love, but I took a few moments to share this with you, and I hope you enjoy it. And now without further ado, I’m sharing it with you.

Crunchwrap Supreme (Samara Style)

Ingredients

For the Beef Layer

1 tablespoon olive oil
2 cups beef meat substitute
1–2 teaspoons taco seasoning, or to taste
½ cup mild taco sauce

For the Sour Cream

1 recipe sour cream

Wrap Assembly

1 large 12-inch flour tortilla (soft and pliable)
1 6-inch corn tortilla
1 6-inch flour tortilla (for patching the top)
Plant-based cheddar or cheese of choice
½ cup shredded lettuce
⅓ cup diced tomatoes
¼ cup diced sweet onions
Additional taco sauce (optional)

Instructions

1. Prepare the Beef Substitute
Heat 1 tablespoon oil in a skillet over medium heat.
Add 2 cups of beef substitute and stir in 1 to 2 teaspoons of taco seasoning, to taste.
Cook for about 3–4 minutes until slightly browned and fragrant.
Stir in ½ cup mild taco sauce and mix thoroughly until well combined and heated through. Remove from heat.

2. Warm the Large Flour Tortilla
Microwave the 12-inch tortilla for 10–15 seconds or heat in a skillet until soft and pliable.

3. Assemble the Crunchwrap
Place the 12-inch tortilla on a flat surface. Stack the layers in this order:

Place about 2 tablespoons of plant-based cheese
About ½ cup of the seasoned beef substitute
- Drizzle with about a tablespoon more taco sauce, if desired
Corn tortilla (for crunch)
A spoonful or two of plant-based sour cream
Handful of shredded lettuce
Sprinkle diced tomatoes and sweet onions
- Drizzle a bit more taco sauce, if desired, and a small dollop of sour cream

Top with the 6-inch flour tortilla (or a trimmed patch). Fold the edges of the large tortilla up and over the center in overlapping pleats to form a sealed wrap.

4. Crisp the Crunchwrap
Heat a large stainless steel skillet over medium heat until it becomes nonstick (or until a sprinkle of water should form tiny balls), about 2-3 minutes.
Place the crunchwrap seam-side down and cook for 2–3 minutes until golden and sealed. Press down for even sealing and browning.
Flip and toast the other side for 2–3 more minutes until crispy.

5. Serve
Let rest briefly before eating or slicing in half. Serve with additional taco sauce or sour cream, if desired.

Notes