Vegan Crunchwrap Torta
Updated: Jan 3
Have you ever wondered what would happen if you unwrapped a Taco Bell Crunchwrap and put it in a Torta? Lord knows I have!
I’ve never had a non-vegan Crunchwrap from Taco Bell (sub beans for meat, no cheese or sour cream, add potatoes or fritos and guacamole FYI!) but I imagine it doesn’t get much better than this!
I’m using a telera roll, you can also use a bolillo, but if you can’t find either of those, a french roll or big hamburger bun would work too!
We’re gonna use some Pico de Gallo (tomatoes, onions, jalapeños, cilantro and lime), lettuce, vegan sour cream mixed with a bit of lime juice, a fried corn tortilla (for the crunch in crunchwrap), crumbled plant-based meat (with taco seasoning), cheese sauce and refried beans!
For the cheese sauce, you can either use store bought or you can use my recipe HERE.
Makes 1 Sandwich
1 telera roll
1/2 cup refried beans
3-4 oz plant based meat
1/2 Tbsp taco seasoning (or equal parts chipotle powder, chili powder, cumin, garlic powder, and smoked paprika)
1/3 cup vegan cheese sauce
1 corn tortilla plus oil for frying
1/2 cup lettuce
2 Tbsp pico de gallo
2 Tbsp vegan sour cream
1/2 tsp lime juice
Mix the vegan sour cream and lime juice and set aside.
In some oil, fry the corn tortilla until it’s nice and crispy, flipping whenever you start to see brown spots. Set aside.
Make the cheese sauce if you’re making from scratch. Either way, heat up your cheese and keep it warm on the stovetop on low. Or microwave before assembling sandwich.
Warm up your beans on the stove top and keep them warm on low. Or microwave before assembling sandwich.
Cook up your plant-based crumbles in a pan over medium heat, seasoning as you like with the taco seasoning.
Once meat crumbles are browned remove from heat.
Grill buns over medium heat in a bit of oil or vegan butter.
Assemble torta as follows from bottom to top; refried beans, plant based meat, cheese sauce, crispy tortilla, lettuce, pico de gallo, sour cream drizzle!
DIG IN and ENJOY!