Vegan chorizo crunchwrap stacked

Chorizo Crunchwrap

Yield: 2 Crunchwraps

We think Crunchwraps might be giving burritos a run for their money – yeah, we said it! That extra tostada crunch in the middle just takes it up a whole other level. That, plus a combo of El Zapatista chorizo, fresh veggies, and melty vegan cheese makes us want to eat this for lunch over and over again. 


  • 10 oz El Zapatista
  • 2 to 4 large flour tortillas
  • 2 small tostadas
  • ½ can vegan refried beans
  • 2 slices vegan cheddar cheese (we used Follow Your Heart)
  • ½ cup iceberg lettuce, shredded
  • 1 small tomato, seeded and diced
  • 2 tablespoons vegan sour cream (we used Ripple)
  • 2 tablespoons oil of choice

The How-To

  1. Cook El Zapatista according to package instructions, set aside.
  2. Steam flour tortillas in the microwave to soften a bit.
  3. Build Crunchwraps by placing ingredients in the middle of your flour tortilla: refried beans, vegan cheese, El Zapatista, tostada, lettuce, tomato, then sour cream.
  4. Pinch and fold edges of the flour tortilla to close.  You may need to add a square-cut piece of another flour tortilla to help keep all contents secured.
  5. Carefully fry in a saute pan on both sides until golden brown.


See more awesome ways to cook up some badass Plant Meat here. View Recipes

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