A photo showing the best vegetarian crunchwrap recipe.

Vegetarian Crunchwrap Recipe

Vegetarian Crunchwrap Recipe

If you love Taco Bell’s crunchwrap, this vegetarian crunchwrap recipe makes it easy to make them at home.

I don’t know about you, but when I first became a vegetarian I practically lived on Taco Bell. I’ve probably eaten my weight in crunchwraps over the years, always subbing black beans for beef. But, with the new vegan meats on the market today, you can easily replicate a classic crunch wrap at home. This recipe uses a tortilla, shredded cheddar and nacho cheese sauce, vegetarian taco meat from plant-based beef, a tostada, sour cream, fresh diced tomatoes, and shredded iceberg lettuce.


What’s In A Vegetarian Crunchwrap?

This vegetarian crunchwrap recipe is made from a tortilla that’s been filled with vegetarian taco meat, nacho cheese sauce, cheddar cheese, a tostada, sour cream, diced tomatoes, and iceberg lettuce. The filling for the crunchwrap is built in the center of the tortilla and the tortilla is then folded up around the filling. Both sides are then browned in a pan to seal it shut, preventing any filling from escaping and creating a meal that’s perfect for on-the-go and tastes just like one you might get from Taco Bell.

You Might Also Like

If you enjoy this vegetarian crunchwrap recipe, you might also like my black bean, rice, and cheese burritos recipe. It’s a fun way to fill your freezer with tasty burritos and it works great on a budget.

Which Hot Sauce Should You Use?

Did you know that Taco Bell bottles and sells its hot sauce? Now you can use your favorite Taco Bell hot sauce at home for the most authentic Taco Bell experience.

Tips For Making The Best Crunchwrap

  • Always warm your tortilla before wrapping it. This makes it pliable so the corners don’t crack when you close it.
  • Try not to overfill it. Crunchwraps have a limited capacity for filling before they’re too full to completely close.
  • If the flaps end up too short as you’re trying to fold them over, you can tear another tortilla to fit the hole, then fold the flaps over that torn tortilla.
  • Size matters when it comes to tortillas, and bigger is better. Use extra-large tortillas, as anything smaller won’t fully wrap up around the tostada.
  • Get your pan nice and hot before adding the crunchwrap to give it a nice browning on the top and bottom.

What Size Tortillas Should You Use For Crunchwraps?

To make a crunchwrap so the tortilla fully wraps around the filling so there isn’t a hole at the top, you’ll want to use an extra large or 12″ tortilla along with a standard 5″ tostada.

How To Make A Crunchwrap

A photo showing the ingredients for making a vegetarian crunchwrap.

Gather all your ingredients. Shred the lettuce, dice the tomato, and shred the cheese.

A photo showing the process of making the taco meat for a vegetarian crunchwrap.

In a non-stick pan over medium heat, cook the plant-based beef and season it to taste with taco seasoning. I use about half a tablespoon.

A photo showing shredded cheese on a tortilla for a vegetarian crunchwrap.

Add the shredded cheese to the tortilla, then microwave for twenty to thirty seconds.

A photo showing the filling for a vegetarian crunchwrap.

Add the rest of the ingredients in the following order: nacho cheese sauce, taco meat, tostada, sour cream, diced tomatoes, and shredded lettuce.

A photo showing the process of how to wrap a crunchwrap.

Take one end of the tortilla and bring it up around the filling, then repeat this process going clockwise or counter-clockwise around the tortilla until completely closed.

A photo showing how to toast a vegetarian crunchwrap.

Place it in a hot pan top-side-down until nicely golden brown, then flip it over and do the same to the other side.

A vegetarian crunchwrap.

Then serve with your favorite hot sauce and enjoy!


How To Make A Vegetarian Crunchwrap – Video


Vegetarian Crunchwrap Recipe

Makes One Crunchwrap


  • 1 extra-large tortilla, about 12″ in diameter
  • 2 oz plant-based beef
  • 2 tbsp nacho cheese sauce
  • 1 tbsp shredded cheddar cheese
  • 1 tostada, about 5″ in diameter
  • 2 tbsp sour cream
  • 2 tbsp fresh tomatoes, diced
  • 1/4 cup shredded iceberg lettuce
  • taco seasoning, to taste
  • hot sauce, for serving



Gather your ingredients. Chop your lettuce, dice your tomatoes, and shred your cheese.


In a small pan over medium heat, add the plant-based beef. With a spatula, chop it into small pieces and cook per package instructions or until no longer pink, then add taco seasoning to taste.

Note: I typically use around half a tablespoon of taco seasoning for a four-ounce burger patty.


Place a tortilla on a microwave-safe plate and add the shredded cheddar cheese, then microwave on high for 20-30 seconds. Over the melted cheddar, add the nacho cheese sauce, then the plant-based taco meat, then a tostada, then the sour cream, then the diced tomato, and then the shredded lettuce. Starting at one end and going clockwise or counter-clockwise, whichever you prefer, fold the flaps up around the filling to make a hexagon-shaped crunchwrap.


Heat your pan over medium heat until very hot, then add the crunchwrap seal-side-down. Once sufficiently browned, flip it over and brown the other side.


Serve with your favorite hot sauce and enjoy.

If you enjoyed this recipe it would mean a great deal to me, and be the biggest compliment, if you shared the link with your friends or social groups. It really helps me out so much when you do.


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Did you make it? Tweet me a pic of your tasty creations @SpicedPalate! I’d love to see them.

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