Vegan Crunchwrap, Vegan + Comfort food

Plan for: 20 minutes
Yield: 4 servings

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  • 1 8oz tub of HOPE Spicy Avocado Hummus
  • 4 large burrito size flour tortillas
  • 4 tostada shells
  • 4 small taco size flour tortillas
  • 1 package of vegan ground beef (we used Impossible!)
  • taco seasoning, to taste
  • 2 tomatoes, chopped
  • ½ C iceberg lettuce, finely shredded
  • ½ C vegan shredded cheddar cheese (we used Daiya!)
  • ½ C vegan sour cream (we used Violife)
  • ½ C vegan cashew queso (we used Core & Rind!)
  • Drizzle: vegan Sriracha mayo


  1. In a large frying pan over medium heat cook vegan meat until browned, season to taste as it cooks. Remove from heat and set aside.
  2. To make the crunchwraps: Place 1 of the large burrito size tortillas on a work surface. Layer your ingredients— start with a spoonful of hummus, top with vegan beef, and a layer of cashew queso. Next top with the tostada shell. Then spread a layer of sour cream, top with a layer of lettuce, tomatoes and shredded cheese. Place the smaller taco size tortilla and working clockwise fold the edges of the tortilla toward the center. It will look like a hexagon shape.
  3. In a frying pan over medium heat and a bit of oil, cook the crunchwrap for about 3 min per side or until golden and cooked through. Cut, serve and drizzle with vegan Sriracha mayo (optional). YUM!

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