The Ultimate Vegan Burrito (Crunchwrap-Inspired!)

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Holding a vegan burrito stuffed with tofu taco meat, guacamole, lettuce, and tomatoes

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!

Tofu, flour tortillas, lime, tomato, white bean queso, avocado, cabbage, salt, taco seasoning, and tortilla chips

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!

Pouring water over crumbled tofu and taco seasoning

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.

Tortillas, veggies, tofu taco meat, guacamole, and queso for making vegan crunchwrap burritos

With our ingredients at the ready, it’s time to LAYER!

Flour tortilla layered with white bean queso, tofu taco meat, guacamole, tomatoes, and crushed tortilla chips

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.

Three sides folded on a burrito to show how to seal it
Close up shot of a vegan burrito inspired by a crunchwrap

We can’t WAIT for you to try this EPIC vegan burrito! It’s:

MEGA flavorful
Soft yet crunchy
& 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

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!

Bowl with a burrito cut in half and served with tortilla chips

The Ultimate Vegan Burrito (Crunchwrap-Inspired!)

The ULTIMATE vegan burrito, inspired by a Crunchwrap! Smoky tofu taco meat, creamy white bean queso, crunchy tortilla chips, vibrant guacamole, and fresh veggies. Vegan, gluten-free optional, and ready in just 30 minutes!
Author Minimalist Baker
Holding a vegan burrito inspired by the Crunchwrap Supreme
5 from 8 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (Burritos)
Course Entrée
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly No
Does it keep? 4-5 Days




  • 1 large avocado (1 large avocado is ~226g with the pit)
  • 1/2 Tbsp lime juice
  • 1/4 tsp sea salt


  • 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


  • 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.



*If you can’t find super firm tofu, extra firm tofu will work in this recipe. If using extra firm tofu, wrap it in an absorbent towel and set something heavy on top — like a cast iron skillet — to press out extra moisture for 10-15 minutes. Alternatively, use a tofu press. Then proceed with Step 2.
*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.

Nutrition (1 of 4 servings)

Serving: 1 burrito Calories: 558 Carbohydrates: 53.3 g Protein: 27.5 g Fat: 28.2 g Saturated Fat: 8.9 g Polyunsaturated Fat: 2.5 g Monounsaturated Fat: 5.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1090 mg Potassium: 1063 mg Fiber: 14.1 g Sugar: 7.8 g Vitamin A: 1460 IU Vitamin C: 11.2 mg Calcium: 248 mg Iron: 10.1 mg

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  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Lauren! Thanks so much for the lovely review and for sharing your modifications!

  2. 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.

  3. 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!

  4. 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!!!

  5. 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”.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  6. 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!

  7. Karen says

    These burritos were a hit and made rotation! Will be having again tonight they were that good. Followed recipe exactly. Thank you 🙏

  8. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  9. 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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!