Vegan Chorizo Crunchwraps

Full disclosure: I’ve never had a crunchwrap before. I can’t remember the last time I went to a Taco Bell or other restaurant like that – not once since I’m vegan and that’s 10 years!! But everyone is talking about crunchwraps and I love crunchy food so I made my own at home.

Making crunchwraps isn’t hard but it is a lot of components so it’s not a quick, easy meal. It is worth the effort though because they are sooo good. You can choose anything you want in your crunchwrap. It’s pretty much the same as making tacos – a good combination of “meaty” foods and fresh foods.

I didn’t have any beefy crumbles at home so I made my own vegan chorizo using soy curl crumbs (recipe below). If you’ve ever bought the big box of soy curls, you know there are a lot of crumbs in the bag. Don’t throw them away. They are the same as TVP and you can use them like you would any meaty crumble. If you don’t have soy curl crumbs, you can use TVP or any beefy, meaty crumbles or soyrizo you want. Or none. It’s totally up to you.

Along with the crumbs, I made refried black beans which I love. The recipe is below but you can use canned refried beans instead (read the label to make sure they’re vegan).

Then add whatever else you like – I did lettuce, fresh pico de gallo, guacamole, hot sauce and Daiya Cheddar Shreds. I used small corn tortillas to make the tostadas. They’re the crunch in the crunchwraps. For the crunchwrap coat, make sure you get the largest size tortillas you can find or you’ll need extra smaller ones to fold it closed.

Then you assemble it all and cook it quickly, pretty much to sear it closed and melt the cheese. I served mine with some Spanish rice. Soooo good. It’s easy to see what everyone has been raving about. Enjoy!

Vegan Chorizo Crunchwraps

For the tostadas:

4 small corn tortillas

Spray oil

 

For the crunchwraps:

Soy Curls Chorizo (see recipe below)

Refried beans (see recipe below)

4 large burrito tortillas

Vegan cheddar shreds

Shredded lettuce

Pico de Gallo

Guacamole

Hot sauce

Vegetable Oil

 

Soy Curls Crumb Chorizo

GF

Spice Mix:

1 ½ Tbs. red chile powder

1 Tbs. garlic powder

2 tsp. dried oregano

2 tsp. paprika

2 tsp. ground cumin

1 tsp. dried thyme

1 tsp. onion powder

1 tsp. ground coriander

½ tsp. black pepper

½ tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. cayenne pepper

¼ tsp. ground turmeric

1 ¾ cups Butler Soy Curls Crumbs

2 cups boiling water or broth

2 Tbs. vegetable oil

3 Tbs. tomato paste (or ketchup)

3 Tbs. gluten-free soy sauce

2-3 Tbs. apple cider or red wine vinegar

A few drops of Liquid Smoke (optional)

Kosher salt to taste

Put the soy curls crumbs in a bowl and cover with boiling water or broth. Let sit and rehydrate for about 10 minutes or until most of the liquid is absorbed. Squeeze or press any excess liquid out of the crumbs and allow to dry for a few minutes while you prepare the spice mix.

Heat the oil in a skillet over medium-high heat. Add the crumbs to the skillet and cook for about one minute, letting the moisture cook out. Sprinkle a few tablespoons of the spice mix over the crumbs and toss to coat.  Cook the crumbs until they get dry, about 3-4 minutes.

Mix the tomato paste into the crumbs and let cook another minute. Add the soy sauce, vinegar and liquid smoke, if using. Mix to combine and cook the soy curls until they are dry and browned. Add salt to taste. Taste for any seasoning adjustments and add more spices if necessary. Transfer to a bowl and use in your recipes as you would any other chorizo.

 

Refried Black Beans

2 Tbs. vegan butter

½ small onion, minced

4 garlic cloves, minced or grated

2-15 oz. cans black beans, rinsed and drained

1 tsp. Kosher salt

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. black pepper

Melt the butter in a large skillet over medium-high heat. Add the onion and let cook for 4 minutes, until softened. Add the garlic and cook for a minute. Add the beans into the skillet and toss with the onions and garlic.

Mash most of the beans and leave some whole for texture. Mix in the salt, cumin, coriander and pepper. Cook for 5 minutes. If the beans seem too dry to you, add ¼ cup water and let it cook out. Serve while hot.

 

To assemble and cook the crunchwraps:

Prepare an assembly line of all your ingredients. Heat a large skillet over medium heat. You can choose to put a little oil in the pan but that’s optional.

Lay out a large tortilla on a flat surface. Put some vegan cheese shreds in the middle. Add the chorizo and the refried beans.

Lay a hardened tostada on top of the beans. Press down gently.

On top of the tostada, add the lettuce, pico and guacamole and hot sauce.

More cheese!

Fold the tortilla up in a counter-clockwise fashion. If the tortilla is not large enough (mine wasn’t), add another small tortilla on top of the cheese and then fold the large tortilla over it.

Folding the crunchwrap:

 

Put something heavy like a bowl on top of the crunchwrap to keep it closed until you’re ready to cook it.

Lay the crunchwrap folded-side-down in the pan and cook for about 4-5 minutes until golden brown and the seared closed.

Carefully flip and cook the other side for a few minutes until golden brown.

Transfer to a plate or cutting board. Let sit for a few minutes before cutting in half. Enjoy!

The “V” Word: Say it. Eat it. Live it.

Soy Curl Chorizo
Author: 
Recipe type: Entree
Cuisine: Mexican
 
Ingredients
  • Spice Mix:
  • 1 ½ Tbs. red chile powder
  • 1 Tbs. garlic powder
  • 2 tsp. dried oregano
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. dried thyme
  • 1 tsp. onion powder
  • 1 tsp. ground coriander
  • ½ tsp. black pepper
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground turmeric
  • 1 ¾ cups Butler Soy Curls Crumbs
  • 2 cups boiling water or broth
  • 2 Tbs. vegetable oil
  • 3 Tbs. tomato paste (or ketchup)
  • 3 Tbs. gluten-free soy sauce
  • 2-3 Tbs. apple cider or red wine vinegar
  • A few drops of Liquid Smoke (optional)
  • Kosher salt to taste
Instructions
  1. Put the soy curls crumbs in a bowl and cover with boiling water or broth. Let sit and rehydrate for about 10 minutes or until most of the liquid is absorbed. Squeeze or press any excess liquid out of the crumbs and allow to dry for a few minutes while you prepare the spice mix.
  2. Heat the oil in a skillet over medium-high heat. Add the crumbs to the skillet and cook for about one minute, letting the moisture cook out. Sprinkle a few tablespoons of the spice mix over the crumbs and toss to coat. Cook the crumbs until they get dry, about 3-4 minutes.
  3. Mix the tomato paste into the crumbs and let cook another minute. Add the soy sauce, vinegar and liquid smoke, if using. Mix to combine and cook the soy curls until they are dry and browned. Add salt to taste. Taste for any seasoning adjustments and add more spices if necessary. Transfer to a bowl and use in your recipes as you would any other chorizo.

 

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2 Responses to Vegan Chorizo Crunchwraps

  1. Sally May 21, 2019 at 8:12 pm #

    Lovely idea, like a chimichanga but fresher and all in one. Thank you Rhea. ☺️

    • Rhea May 24, 2019 at 4:41 pm #

      Thank you Sally xoxo


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