Homemade Plant Based Crunchwrap
These homemade crunchwraps are full of flavor, crunch and cheesy goodness. The best part, it is all plant-based and delicious!
This post is sponsored by LightLife, but all opinions are my own.
Everything I remember and love about crunchwraps, but now fully plant-based. And honestly, I like it much better! Layered with yummy plant-based crumbles, a delicious homemade cashew nacho cheese sauce, a crispy tostada, veggies and guac. Honestly, you can’t go wrong getting all the nostalgia in handheld form.
Why You’ll Love These Homemade Crunchwraps
- A plant-based way to enjoy the classics. So keep the nostalgia going with a few helpful swaps that will keep those delicious flavors, but help you also feel your best.
- Can be customized the way you like. Add more sauces, change up the vegetables or even the protein. Some more ideas are listed below.
- A great way to start building in more plant-based foods. Everyone can benefit from eating more plant-based food. This recipe shows one way you can rethink your favorite order and add some extra nutrition to it.
Making a Classic Plant-Based
Convenience foods are fun and can have their place. However, one challenge with them is that some might be higher in saturated fat leaving you feeling sluggish. Eating them regularly may not make you feel your best, so sometimes it can be helpful to reimagine some of those classic foods. For me, the goal is to keep those nostalgic flavors and textures while still feeling good after enjoying them.
So we’re taking on a classic, a crunchwrap supreme, but giving it a fully plant-based transformation. The original includes your choice of protein, a nacho cheese sauce, a crunchy tostada, sour cream, lettuce and tomatoes. To make it fully plant-based we are using LightLife’s Smart Ground, making a homemade cashew cheese sauce, and using a homemade guacamole to replace the sour cream to add more whole food elements in.
Key Ingredients and Substitutions
- Plant-based Crumbles: I used LightLife Smart Ground as a plant-based alternative used in a typical crunchwrap.
- Taco Seasoning: Use your favorite blend of taco seasonings to help flavor the grounds.
- Lettuce: Use some fresh crunchy greens like shredded Romaine. Feel free to swap with other greens you prefer.
- Tomatoes: For best flavor, try using an in-season tomato. You can swap for some roasted bell pepper if you are not a fan of tomatoes.
- Onion: This is sauteed into the grounds mixture. Feel free to use the variety you like. I went with red onion, but it works with white onions, yellow onions or shallots.
- Guacamole: I like mine homemade using fresh avocado, tomatoes, onions, cilantro, lime, salt and pepper to taste.
- Tortillas: For the wrap, I used large burrito-size flour tortillas. For the crunchy center, we are using a baked tostada using a corn tortilla. If you are gluten-free, try swapping for a large burrito sized gluten-free tortilla instead.
- Cashew Cheese Sauce: I used a homemade cheese sauce, which you can find here. However, feel free to use
How to Make a Homemade Crunchwrap
Preheat the oven to 400F. Brush or spray the corn tortillas with some oil then place on a parchment lined baking tray. Place in the oven for 4 minutes, flip then bake again for 3-4 minutes until crispy. Remove from the oven and allow to fully cool.
To a large skillet add the oil and heat over medium heat. When hot, add the onion and saute with a pinch of salt until softened.
Stir in the plant-based grounds and saute for 3-4 minutes until it begins to brown evenly.
Add the nutritional yeast, taco seasonings, and smoked paprika then stir together and continue to saute until fully incorporated and fragrant.
To a medium bowl add the avocado and mash with a fork. Add the lime juice, tomatoes, onions, cilantro and a generous pinch of salt and fold together.
Now assemble your wrap. Start by heating your flour tortilla in a skillet for 30 seconds on each side to warm through. Place on a flat cutting board surface and spread a portion of the cashew cheese in the center to match the size of your smaller crispy tortilla. Spoon some of the crumbles on top to cover the cheese then top with the crispy tortilla, then some lettuce and diced tomato. Carefully spread the guacamole evenly over top then cut an extra flour tortilla and place on top of all the layers.
Heat up a dry skillet while you prepare to fold your wrap. To fold, grab one side and pull it up towards the center. Hold the fold and continue folding the sides up towards the center until you have a hexagon shape. While holding, carefully flip the wrap and place it seam side down in the skillet. Cook for 2-3 minutes until golden, flip and cook 2-3 minutes again until golden. Remove from heat, cut in half and enjoy!
Expert Tips
- Extend the use of your crumbles by adding some beans to them. Add a can of black beans or small cooked lentils to your plant-based crumbles to help double up the servings and add more protein and fiber.
- Heat up your tortilla briefly for a few seconds before filling. Warming the tortillas will help to make them more pliable and less likely to rip when folded.
- Don’t overstuff your wrap. It is very tempting to fill as much as you can into one of these wraps, but this is a guaranteed way to rip your tortilla when folding.
- Make a crispy tortilla shell without frying. You can bake them instead. Lightly brush or spray your corn tortillas with a high heat oil and bake for a few minutes on both sides to get them nice and crispy.
Frequently Asked Questions
Because of the nature of the ingredients, this wrap is best served immediately after making. Freezing it will cause the vegetables and crispy tortilla shell in the center to get soggy when thawed.
Yes. I would recommend prepping the ingredients individually so you can quickly stuff and toast your wraps. Store the plant-based queso and the crumbles in separate airtight containers and place in the fridge. The crumbles will last 5 days and the queso will last 6-7 days. When ready to enjoy, chop some fresh veggies and assemble your wrap as desired.
Yes! Just change up how you prepare your cheese sauce. Instead of the cashews, use sunflower seeds or pepitas as the base when blending. The other wrap components are naturally nut-free.
Customize Your Wrap
Consider some of the following to add to your next wrap:
- Dairy-free sour cream
- Pico de Gallo
- Fresh salsa
- Black beans added to the plant-based crumbles
- Pickled onions
More Plant-Based Sandwiches and Wraps to Try
- Buffalo Chickpea Wraps
- Roasted Asparagus and Carrot Wraps
- Avocado White Bean Sandwich
- Grilled Chickpea Veggie Pita
- Crispy Black Bean Tacos
Homemade Plant Based Crunchwrap
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 3 wraps 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
These homemade crunchwraps are full of flavor, crunch and cheesy goodness. The best part, it is all plant-based and delicious!
Ingredients
Plant-Based Taco Meat
- 1 tbsp avocado oil
- 1 small red onion, minced
- 12 oz package LightLife’s Smart Grounds
- 2 tbsp nutritional yeast
- 2 tbsp taco seasoning
- 1 tsp smoked paprika
Guacamole
- 1 avocado
- Juice of half a lime
- 2 tbsp red onion, minced
- 2 tbsp diced tomatoes
- 2 tbsp cilantro, minced
Crunchwrap Assembly
- 2 tsp avocado oil
- 3 corn tortillas
- 3 large burrito-sized tortillas
- 6–8 tbsp cashew nacho cheese
- 2 plum tomatoes, diced
- 2 cups shredded lettuce
- Salt to taste
Instructions
- Preheat oven to 400F. Brush or spray the corn tortillas with some oil then place on a parchment lined baking tray. Place in the oven for 4 minutes, flip then bake again for 3-4 minutes until crispy. Remove from oven and allow to fully cool.
- To a large skillet add the oil and heat over medium heat. When hot, add the onion and sauté with a pinch of salt until softened.
- Stir in the plant-based grounds and sauté for 3-4 minutes until it begins to brown evenly.
- Add the nutritional yeast, taco seasonings, and smoked paprika then stir together and continue to sauté until fully incorporated and fragrant.
- To a medium bowl add the avocado and mash with a fork. Add the lime juice, tomatoes, onions, cilantro and a generous pinch of salt and fold together.
- Now assemble your wrap. Start by heating your flour tortilla in a skillet for 30 seconds on each side to warm through. Place on a flat cutting board surface and spread a portion of the cashew cheese in the center to match the size of your smaller crispy tortilla. Spoon some of the crumbles on top to cover the cheese then top with the crispy tortilla, then some lettuce and diced tomato. Carefully spread the guacamole evenly over top then cut an extra flour tortilla and place on top of all the layers.
- Heat up a dry skillet while you prepare to fold your wrap. To fold, grab one side and pull it up towards the center. Hold the fold and continue folding the sides up towards the center until you have a hexagon shape. While holding, carefully flip the wrap and place it seam side down in the skillet. Cook for 2-3 minutes until golden, flip and cook 2-3 minutes again until golden. Remove from heat, cut in half and enjoy!
Notes
Extend the use of your crumbles by adding some beans to them. Add a can of black beans or small cooked lentils to your plant-based crumbles to help double up the servings and add more protein and fiber.
Heat up your tortilla briefly for a few seconds before filling. Warming the tortillas will help to make them more pliable and less likely to rip when folded.
Don’t overstuff your wrap. It is very tempting to fill as much as you can into one of these wraps, but this is a guaranteed way to rip your tortilla when folding.
Make a crispy tortilla shell without frying. You can bake them instead. Lightly brush or spray your corn tortillas with a high heat oil and bake for a few minutes on both sides to get them nice and crispy.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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