the Taco Crunchwrap is a tasty plant based update on the classic drive through favorite. super easy and quick to make, pop several in the oven for lunch, or a late night snack!
Just a couple years out of college, I was well versed in the Portland night life. My friends and I went dancing every weekend. Sometimes both Friday and Saturday nights.
Oh, who am I kidding, we went dancing every Wednesday evening too.
The weekends were reserved for Santorini, a Greek restaurant and club downtown. Santorini is where I learned to sing several songs in Arabic, where I had at least one birthday party, where from the deejay to the bartenders to the owner, everyone knew our name.
Wednesdays you could find us upstairs at Fernando’s Hideaway for salsa dancing. Packed dance floor, fantastic music, running downstairs to cool off every now and then.
After last call, you could find us at the drive thru.
For me? Bean burrito with green sauce.
and one of these things. The Crunchwrap.
Pacific Foods has that new line of beans I told you about earlier this year. If I am not making the Taco Crunch Wrap with my Spicy Vegan Chorizo Sausage Crumbles, I use Pacific’s organic refried pinto beans in this.
Pacific keeps bringing us new product, with many different dietary categories including Vegan, Gluten Free, Kosher (Dairy and Parve), Soy, Corn, Yeast Free.
When I want a quick lunch, I make one of these. I fill it with beans and pop it in the air fryer. If I have a bit more time, or some leftover Spicy Vegan Meat Crumbles, I use that as the meaty filling.
There really is no wrong way to assemble these, and they really could not be easier – but since I have been making these Taco Crunch Wraps since 2013, I do have a few tips.
I like to add the meat / beans first, then the cheese sauce or grated vegan cheese. Let it melt into the first layer. Then comes the corn tortilla layer – I have been known to use crunchy tortilla chips instead, if I do not have corn tortillas or just want more crunch!
Salsa or tomatoes come next.
This is my important tip! In early days of making Taco Crunch Wraps, I would shred the iceberg lettuce. I learned early on that larger pieces of lettuce leaves piled on each other works as a barrier to keep layers separate.
This may not be important to anyone but those who photograph what they eat… ha!
Anyway, I rip iceberg lettuce leaves into the size and shape of the rest of the ingredients – about three inches round or so.
The avocado rests nicely atop several layers of iceberg lettuce leaves (more crunch! I love crunch!), and then it is folded and you are literally minutes away from enjoying your own Crunch Wrap, no drive thru needed.
dairy, egg, soy and gluten free, vegan
YIELD: one Taco Crunch Wrap
1 regular size gluten free tortilla
2 tablespoons refried pinto beans
(or Spicy Vegan Meat Crumbles)
2 tablespoons grated vegan cheese or queso sauce
1 small corn tortilla
2-3 iceberg lettuce leaves
2 tablespoons guacamole or sliced avocado
2-3 tablespoons salsa
Preheat oven to 325 °F or prepare your air fryer.
Assemble each crunch wrap by stacking in this order:
large regular tortilla
beans or meat
grated cheese or cheese sauce
small corn tortilla
whole iceberg lettuce leaves
guacamole or avocado slices
fold, turn, fold, turn, fold, turn…
more cheese to ‘seal’ closed
In the air fryer: Cook the Taco Crunch Wrap for 6 minutes at 350°F.
Bake at 325 °F for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.
*Guacamole = mashed avocado, lemon juice, sea salt
Run to the border.
Disclosure: I brought home heaps of Pacific product from Vida Vegan Con; I was not compensated to share anything with you, I simply love this local to me company.
Try AmazonFresh Free Trial for Unlimited Grocery Delivery – have these ingredients delivered and make your own crunch wraps tonight!
ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.
printable Taco Crunch Wrap recipe:
- 1 regular size gluten free tortilla
- 2 tablespoons refried pinto beans
- (or Spicy Vegan Meat Crumbles)
- 2 tablespoons grated vegan cheese or queso sauce
- 1 small corn tortilla
- 2-3 iceberg lettuce leaves
- 2 tablespoons guacamole or sliced avocado
- 2-3 tablespoons salsa
- Preheat oven to 325 °F or prepare your air fryer.
- Assemble each crunch wrap by stacking in this order:
- large regular tortilla
- beans or meat
- grated cheese or cheese sauce
- small corn tortilla
- whole iceberg lettuce leaves
- guacamole or avocado slices
- fold, turn, fold, turn, fold, turn...
- more cheese to 'seal' closed
- In the air fryer: Cook the Taco Crunch Wrap for 6 minutes at 350°F.
- Bake at 325 °F for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.
- *Guacamole = mashed avocado, lemon juice, sea salt
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC
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