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Holding a Homemade Vegan Sofritas Crunchwrap

Homemade Vegan Sofritas Crunchwrap

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cheese Sauce & Sofritas Prep Time: 55 min.
  • Cook Time: 20 min. (5 min. per Crunchwrap)
  • Total Time: 30 min.
  • Yield: 4 Servings 1x
  • Category: Dinner, Entree
  • Method: Pan Fry
  • Cuisine: Mexican
  • Diet: Vegan


A homemade meal combining favorites from Taco Bell and Chipotle- this recipe for Vegan Sofritas Crunchwraps might just be life changing!




  1. Make or buy the vegan nacho cheese sauce, sofritas (or plant-based protein of your choice) and guacamole. 
  2. Chop the Romaine lettuce, cilantro and dice the tomato. 
  3. On a clean flat surface, lay out a burrito-sized tortilla, spoon a layer of sofritas in the center of the tortilla approximately the diameter of the corn tostada. Spoon a layer of nacho cheese sauce on top of the tempeh sofritas. 
  4. Next, place the tostada on top of the nacho cheese. Spoon a layer of guacamole on top of the tostada and top with lettuce, tomato, cilantro and vegan shredded cheddar cheese (if desired). 
  5. Place a nonstick frying pan over medium/high heat. Coat with a thin layer of oil or nonstick cooking spray. 
  6. Top the layers with a street taco tortilla and fold the burrito tortilla up and over the ingredients creating a package. 
  7. Place the Crunchwrap folded side down on the frying pan. Allow it to cook for 2-3 minutes or until golden brown. Carefully flip the Crunchwrap and repeat on the other side. 
  8. Serve immediately while warm and enjoy!
  9. Refrigerate leftover ingredients separately in airtight containers for up to 5 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Homemade Vegan Sofritas Crunchwrap, Tempeh Crunchwrap Recipe, Vegan Crunchwrap Recipe