Are you craving a crispy and flavorful but plant-based, fun meal? Enter these Vegan Crunchwraps! They’re packed with the creamy, crunchy, savory goodness that you’d crave in the middle of the night after going to Taco Bell, but without the animal products! They are great wraps for lunch, dinner, or to just be the best party snack because of the crunchy snap in every bite.
Ingredients:
For the Vegan Filling:
1 cup cooked black beans
1/2 c corn kernels, fresh, canned, or frozen
1/4 cup diced tomatoes
1/4 cup diced red bell pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
For the Cashew Queso:
1 cup uncooked cashews, soaked for 10-15 min in hot water then drain
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup water
Salt to taste
1 Tablespoon of Lemon Juice (fresh)
For Assembly:
4 large flour tortillas
4 corn tostadas (for the signature crunch)
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup diced red onion
1 avocado, sliced
Some Sriracha or hot sauce, if you want to spice it up
Cooking spray (or a tablespoon or two of oil; for toasting)
Instructions:
Prepare the Vegan Filling
For the filling, add black beans, corn, diced tomatoes, and red bell pepper to a medium skillet over medium heat. Pour it into a pot and season it with chili powder, cumin, salt, and pepper. Heat for approximately 5–7 minutes or until heated through and aromatic. Set aside.
Make the Cashew Queso
Blend together soaked cashews with nutritional yeast, garlic powder, onion powder, water, salt, and lemon juice. Process until smooth and creamy and add more water if needed to a cheesy-like consistency. Adjust seasonings to taste.
Building the Vegan Crunchwraps
Lay one big flour tortilla on a dry surface. On the center, spread around 2 tbsp of cashew queso. Spoon 2-3 tablespoons of the bean and corn filling on top.
Lay one corn tostada on top of the filling, and press down gently. Top with shredded lettuce, chopped tomatoes, red onion, and sliced avocado. If you want a little spice, drizzle with hot sauce.
Tuck in the sides of the tortilla and form pleats as you fold (one section at a time), encasing the filling. You should have a seal around it in a circle.
Cook the Crunchwrap
In a vacuum skillet place, cook over average and lightly disperse cooking spray or about of lubricant. Add the wrap seam-side-down in the skillet and press down with a spatula until golden brown. Fry both sides for 2-3 mins or until browning and crispy. Repeat for each wrap.
Serve and Enjoy
Cut each wrap in half to display the layers and serve along with extra cashew queso, hot sauce, or your favorite salsa on the side. And finally, rest your bum on a comfy chair and enjoy the plant-based masterpiece you whipped up without assistance!
What You’re Going To Love In These Vegan Crunchwraps:
Hearty and Delicious:These wraps are full of scrumptious in-season plant-based fillings; a tantalizing combination of textures and flavors — very satisfying and a meal in themselves.
Wholesome Stuff:These Crunchwraps Vegan are filled with fiber, vitamins, and good fats which are healthy and delicious.
Simple to Customize:Use your favorite vegetables or replace them with some vegan protein, such as crumbled tofu or tempeh, anytime.
How To Make A Crunchwrap: The Secret To Perfection
Tip #1: Since the best texture comes from having several layers, start with the queso and bean mixture and top with crunchy and fresh veg as the best layer.
Naughty Filling: Overfilling can make this Crunchwraps Vegan hard to seal up. Try to keep your layers even so the crunch wrap doesn’t fall apart.
Be Adventurous with the Fillings: Try adding cooked bell peppers, sliced jalapeños, or shredded vegan cheese for a fun surprise.
Serving Suggestions:
These Crunchwraps Vegan are perfect served with some other flavorful sides,
Guacamole: Guacamole works well with the flavors of the wraps as well.
Salsa: A good way to brighten up your plate is with a side of tomato or even mango salsa.
Roasted Sweet Potatoes: Seasoned roasted sweet potatoes serve as a healthy, hearty side.
Nutrition (for each Wrap with queso and veggies).
Calories: 400
Protein: 12g
Carbs: 52g
Fat: 16g
Fiber: 10g
Variations and Substitutions:
Spice It up:Mix in some chopped jalapeños or chipotle powder into the beans for an additional kick.
Wrap Options: If desired, use gluten-free tortillas, or replace the flour tortilla with one that is whole grain.
More Protein:To make this dish even more protein-rich, feel free to toss in some grilled tofu cubes or a handful of cooked quinoa
Vegan Crunchwraps Have Their Perks
Animal-Free, Nutrient-Rich: Packed with healing plant nutrients, these wraps are free of animal products
Minimal Processed Ingredients: You control the ingredients, and this recipe is just fresh veggies and cashews, along with some beans–not the processed stuff many fast-food Crunchwraps Vegan are made of.
Packed with Fiber and AntiLoaded with dietary fiber, which can help with digestion and keep you feeling satiated.
Turning Your Vegan Crunchwraps Into a Home Run!
This Crunchwraps Vegan, simple to make, versatile, and easily meal-prepped. Prepare cajun queso cashew and bean filling ahead of time and just assemble your wraps fresh when you are ready to eat them. Everyone will be sold on the flavors and textures, your friends and family won’t miss the meat!
Dig into all these Crunchwraps Vegan and crunchy goodness in every bite. They are perfect for a delicious lunch, a light dinner, or a crowd-pleasing party bite. More vegan-inspired treated wraps in yumy24. Welcome to YourHealthyAtlas.
