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Plant-Based Crunch Wraps

Updated: Feb 23, 2022

Shelly Reiter (@shelly.reiter on Instagram) made these delicious veganized crunch wrap. It uses our Smokey Jalapeño fauxmage for a queso sauce, and combines a mexican veggie ground "beef" with beans, sour cream, lettuce, tomato and guac. You can use the extra queso as a dipping sauce on the side for extra cheesiness.


For Queso:

  • 1 (150g) package Fauxmagerie Zengarry Smokey Jalapeño cashew cheese

  • ½ cup prepared salsa

  • ½ cup unsweetened soymilk

  • Pinch of cayenne pepper

For Veggie Ground:

  • 1 (340g) package veggie ground

  • 2 tablespoons olive oil

  • 1 tablespoon cumin

  • ½ tablespoon onion powder

  • ½ tablespoon garlic powder

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

For Crunch Wrap:

  • 4 XL tortillas

  • 1 can refried beans

  • 1 cup prepared guacamole

  • 1 cup dairy-free sour cream

  • 4 tostada shells

  • 1 cup dairy-free shredded cheddar

  • 1 cup shredded lettuce

  • 1 tomato, diced


  1. In a skillet, heat veggie ground in oil.

  2. Add cumin, onion powder, garlic powder, chili powder and paprika. Remove from heat and set aside.

  3. Heat smoky jalapeno cashew cheese and soymilk over medium-low heat. Stir until melted and thoroughly combined.

  4. Stir in salsa and cayenne pepper. Remove from heat and set aside.

  5. Lay a large tortilla flat on a surface and spread refried beans in the center, leaving the edges free to fold in later.

  6. Layer veggie ground on top of the refried beans, followed by queso, a tostada shell, guacamole and then dairy-free sour cream.

  7. Top with shredded lettuce, chopped tomato and dairy free shredded cheese.

  8. Fold the tortilla inwards, making your way around the edges until you have an octagonal shape.

  9. Using a skillet or griddle pan, place the crunch wrap seam side down and cook for 5 minutes on low heat.

  10. Flip over and continue to cook other side for an additional 5 minute.

  11. Remove from heat and cut in half. Serve with leftover queso for dipping!

  12. Makes 4 crunch wraps.


About Shelly

Shelly is a vegan food blogger who made the switch to veganism in 2017.

Shelly is a single mom to two boys and loves to spend her time in the kitchen creating new recipes to share with her family and friends. Shelly’s recipes are balanced meals that include the classic-comfort-food nostalgia of the dishes she grew up eating, but without the animal products. Her recipes are delicious, quick, and easy to follow which makes them ideal for any night of the week.

Follow Shelly on Instagram: @shelly.reiter or on her website:


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