What started as a copycat Crunchwrap recipe turned into the ULTIMATE vegan burrito (and we’re not mad about it!). We left the fancy folding to the pros and focused on the flavors — and the result is even better!
These real-deal burritos are crunchy yet soft, fresh yet creamy, MEGA flavorful, and will bring you right back to your favorite drive-through moments. Just 10 ingredients and 30 minutes stand in your way. Let’s make burritos, friends!
These MIGHTY burritos begin with a smoky tofu taco “meat” made by seasoning crumbled tofu with our DIY taco seasoning (or using store-bought taco seasoning for ease!). The result is SO flavorful and protein-packed!
Then we gather the remaining components: a creamy white bean queso, crunchy tortilla chips (to make it like a Crunchwrap!), vibrant guacamole, and fresh veggies.
With our ingredients at the ready, it’s time to LAYER!
The final step is to seal in all the goodies, and you’ve got burritos that pack in protein, fiber, and healthy fats but taste like fast food in all the best ways! It’s sorcery.
We can’t WAIT for you to try this EPIC vegan burrito! It’s:
MEGA flavorful
Soft yet crunchy
Creamy
Fresh
Satisfying
& SO delicious!
This burrito is MIGHTY and protein-packed, making it perfect for refueling after a sweaty workout or for any time that HANGRY feeling strikes! Or invite some friends, blend up Fresh Strawberry Margaritas, and reminisce about the good old drive-through days!
The components (tofu taco meat + queso) would also be perfect for prepping in advance for making quick lunches or dinners throughout the week.
More Vegan Comfort Food Recipes
- The Best Vegan Gluten-Free Mac ‘n’ Cheese
- Vegan Biscuits and Gravy
- Easy Vegan “Tuna” Melt
- Vegan “Fish” and Chips
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
The Ultimate Vegan Burrito (Crunchwrap-Inspired!)
Ingredients
TOFU TACO MEAT
- 1 (16 oz.) package super firm high protein tofu*
- 1/4 cup DIY Taco Seasoning (or store-bought, such as Siete Spicy)
- 1/2 cup water
QUICK GUACAMOLE
- 1 large avocado (1 large avocado is ~226g with the pit)
- 1/2 Tbsp lime juice
- 1/4 tsp sea salt
BURRITO
- 2 cups chopped iceberg lettuce
- 2 roma tomatoes, chopped (2 tomatoes yield ~1 cup or 150 g)
- 4 burrito-size flour tortillas (gluten-free as needed // we like Siete Burrito Size)
- 2/3 cup Creamy White Bean Queso (or store-bought vegan queso)
- 2 cups corn tortilla chips
Instructions
- If not already made, prepare your Creamy White Bean Queso (or use store-bought).
- TOFU TACO MEAT: Meanwhile, heat a large nonstick skillet over medium heat and crumble the tofu into it. Add the taco seasoning and stir to coat. Add the water and cook until all the liquid has been absorbed — about 5 minutes. Taste and adjust, adding more taco seasoning if desired. Set aside.
- QUICK GUACAMOLE: Add the avocado to a small mixing bowl with lime and salt. Mash to fully combine, making it smooth or chunky depending on your preference. Set aside.
- VEGGIES: Chop the lettuce and tomato and leave them on your cutting board until you are ready to assemble.
- BURRITO: To assemble your burrito, heat the tortillas in a large skillet over medium-high heat for 10-15 seconds on each side until pliable. Place a tortilla on a plate or cutting board and place 2-3 Tbsp of queso in the center of it. Top the queso with ~1/2 cup of tofu taco meat, ~2 Tbsp of guacamole, a few Tbsp of chopped tomato, a handful of broken (crushed) chips, and ~1/2 cup of lettuce. To fold the burrito, fold the bottom edge upward to meet the top half. Pull the tortilla back, tucking in the fillings. Fold the left and right edges of the tortilla up and over to look like an unsealed envelope. Finally, roll until you have a perfect burrito.
- OPTIONAL: Place a teaspoon of oil into a skillet and heat over medium-high heat. Place the burrito into the frying pan folded side down and cook for 1-2 minutes until golden. Gently flip and repeat on the other side.
- Repeat steps 5 and 6 to make all of the burritos.
- Enjoy immediately! Tofu taco meat and queso can be stored separately in airtight containers in the refrigerator for up to 4-5 days.
Video
Notes
*Nutrition information is a rough estimate calculated with Homemade Taco Seasoning and Cassava Flour Tortillas and without optional ingredients.
*Inspired by Pinch of Yum’s Vegan Crunchwrap Supreme.
Dishon says
Very tasty and easy to make! I finally cooked a recipe within the quoted timeframe! Yippy lol!
Incredible! We’re so glad you enjoyed it and that it was easy to make. Thanks so much for the lovely review, Dishon!
madeline says
This was so delicious! Definitely satisfies a junk food craving in a healthier way. We used regular cheese because we ate vegetarians, not vegans. But such a good way to prepare tofu!! 10/10
We’re so glad you enjoyed it, Madeline! Thanks so much for sharing!
Lauren says
Love this recipe. Great vegan queso. My grocery store didn’t have xf tofu (random) so I subbed with veggie ground. Will try again with tofu and will play around with seasoning and more jalapeño to make it spicier. These came out delicious but mild, in my opinion. Worth it to grill the wrap at the end. That helped seal the burrito, made it easier to eat, and enhanced the presentation. Thank you, MB!
We’re so glad you enjoy it, Lauren! Thanks so much for the lovely review and for sharing your modifications!
Michelle says
We made this last night and it was so good! The vegan queso especially omg. I would recommend making the queso ahead of time and then this really would be such a quick easy meal. So so yummy.
We’re so glad you enjoyed it, Michelle. And great tip! Thank you for sharing! xo
Heather Davis says
I made this recently for me and a friend and it was so so good. I loved the way it came out of the oven all golden and a little crispy! The only thing I will note is if you live alone you may want to reduce this recipe. I couldn’t finish it all. But it’s worth the effort, even just for yourself! I used this in burritos, tacos and a quesadilla and it worked well for all of them. Beautiful and delicious. Thank you so much!
We’re so glad you enjoyed it, Heather! Thanks so much for sharing your experience! xoxo
Natalie says
OMG! I made this yesterday and ate it today as well! Followed the recipe exactly, even made the queso! This tasted like something from Taco Bell but an incredibly healthier version.
My husband, who does not like anything vegan, said this is 10 out of 10! He asked me to make more. This is a keeper!!!
Whoop! That’s amazing! Thank you for sharing, Natalie! xo
Carol says
Yum! I love Siete brand and I am so glad you mentioned the burrito size tortillas because I didn’t know about them. Everything was excellent…I think that extra step at the end (frying on both sides) put these over the top. Like one of your past reviewers…this one made the “rotation”.
Yay! Thank you for the lovely review, Carol! We’re so glad you now know about the burrito size :) We were VERY excited when Siete introduced them.
Kenzie says
This was really delicious!
We aren’t vegan or vegetarian, especially with my husband’s tastes, but we’ve been trying to move more and more toward plant-based with meat being a weekly event. But recipes like this really help my case with him! It was really delicious- savory, texture from the chips, and that crave-ableness you want in a burrito.
A couple other things-
We typically don’t eat gluten free, however, we used the Siete brand of burrito shells and they were very good heated. The texture and wrap was great as long as it was well-heated.
I also made it with the spice mix recipe and the ‘queso’ recipe. The ‘queso’ made it. It’s really a spicy bean hummus, but still super flavorful!
Whoop! We’re so glad you both enjoyed it. Thank you for sharing, Kenzie! xo
n says
sooo good! I love all your burrito/taco recipes :)
Whoop! Thank you for the lovely review! xo
Karen says
These burritos were a hit and made rotation! Will be having again tonight they were that good. Followed recipe exactly. Thank you 🙏
Whoop! We’re so glad to hear it, Karen. Thank you for sharing! xo
Amber says
Okay. Delicious. Tips:
1. I didnt have cashews butter so I used raw cashews. Worked out great.
2. Make the cheese sauce ahead of time.
3.Use flour tortillas if you can tolerate them. I do all the things and can’t get these gluten free tortillas to fold correctly.
Spot on! Taste like all the good things about fast food :)
Woohoo! We’re so glad you enjoyed it, Amber. Thank you for the lovely review and for sharing your tips! Were the GF tortillas warm when you were folding them? That usually works for us (we used GF in the video)!
Kenzie says
About the folding, we had a ton of problems on the first try. But I used two damp paper towels (one on each side) in the microwave for thirty seconds. The heat and steam helped it become pliable. It may be our pan, but that alone 15 seconds on each side didn’t help.
The Vegan Goddess says
Sounded good until “tofu” since I am avoiding soy products. I wonder if there is a good sturdy mushroom alternative to the rescue.
Hi, we think smashed chickpeas would be the next best option :)
Kelly says
“Pumfu” is a great alternative too if you can find it (tofu made from pumpkin seeds).
Annu says
Hi, this looks utterly scrumptious. Could these be assembled and frozen? Thanks
Hi Annu, We wouldn’t recommend freezing with the lettuce and guacamole in them (other veggies that heat well would work), but you could definitely freeze them with the other ingredients! When ready to serve, you can microwave directly from frozen for ~1 1/2 minutes per side. Hope that helps!