I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).

Adding guacamole to vegan crunchwrap supreme.

Place a smaller tortilla on top to avoid spillage.

Adding tortilla to vegan crunchwrap supreme.

Get foldin. Basically you want to pull the edges in towards the center, one over the other.

Folding up tortilla for vegan crunchwrap supreme.
Folding up tortilla for vegan crunchwrap supreme.

Vegan crunchwrap supreme cut in half.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!

Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
NOTES
The equipment section above contains affiliate links to products we use and love!

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.

DESCRIPTION
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

INGREDIENTS
Spicy Sofritas Tofu

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, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
roasted vegetables
black beans
avocados
fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
salsa
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.

Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
NOTES
The equipment section above contains affiliate links to products we use and love!

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.

FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.

I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).

Adding guacamole to vegan crunchwrap supreme.

Place a smaller tortilla on top to avoid spillage.

Adding tortilla to vegan crunchwrap supreme.

Get foldin. Basically you want to pull the edges in towards the center, one over the other.

Folding up tortilla for vegan crunchwrap supreme.
Folding up tortilla for vegan crunchwrap supreme.

Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.

Browned vegan crunchwrap supreme.
And now crack it open and eat it.

Vegan crunchwrap supreme cut in half.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!

Remove the bacon from the oven; transfer to a paper towel-lined plate.

Bake the potatoes: Increase the heat to 400˚F. Place potatoes on a baking sheet, drizzle well with olive oil, and sprinkle with coarse salt. Bake potatoes for about an hour until the skins are shriveled slightly and the potatoes are very tender. (See How to Bake a Potato for more details.)

THE BEST WAY TO REHEAT FROZEN BURRITOS
Is there anything more depressing than spending good time and money making a batch of freezer burritos, only to be disappointed when you reheat them? Just microwaving the burritos will warm the filling, but the tortillas will be soggy and not great.

Here’s how you should do it instead:

Unwrap the burrito from the foil and microwave it on defrost for seven minutes per side. This will thaw and slightly warm the fillings.
Then place the burrito in a nonstick skillet over medium heat, and cook it for a few minutes per side until it starts to brown and crisp up.
This method melts the cheese and warms the filling but also gives you a crispy, delicious tortilla!

You can also reheat frozen burritos in the oven! Just keep them wrapped in foil, heat in a 400˚F oven for 45 minutes, then unwrap the burritos and return them to the oven for 5-10 minutes minutes to crisp up the tortilla.

I like the finish this layer with something sticky or creamy to help the top tortilla hold (for example, avocado).

Adding guacamole to vegan crunchwrap supreme.

Place a smaller tortilla on top to avoid spillage.

Adding tortilla to vegan crunchwrap supreme.

Get foldin. Basically you want to pull the edges in towards the center, one over the other.

Folding up tortilla for vegan crunchwrap supreme.
Folding up tortilla for vegan crunchwrap supreme.

Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.

Browned vegan crunchwrap supreme.
And now crack it open and eat it.

Vegan crunchwrap supreme cut in half.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!

Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
NOTES
The equipment section above contains affiliate links to products we use and love!

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.

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.

DESCRIPTION
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

INGREDIENTS
Spicy Sofritas Tofu

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, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
roasted vegetables
black beans
avocados
fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
salsa
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.