Korean BBQ Soy Curls Crunchwrap

Try this vegan crunchwrap recipe – a veganized and fusion version! Completely homemade with Korean BBQ Soy Curls, vegan cheese shreds and veggies for the filling.

Vegan Crunchwraps have been on constant rotation at my home. These are just SO GOOD! Anyone who loves tacos, wraps and tostadas needs to try this vegan and fusion spin on a Taco Bell Crunchwrap Supreme! If you have not tried or even heard of crunchwraps, think of it as a soft tortilla packed with layers of some kind of protein & cheese and other layers and a crispy tostada shell. Then all is folded into a neat bundle and pan-fried until crisp.

Like most homemade versions of fast-food chain favorites, Crunchwraps taste even better made using fresh, wholesome ingredients! The secret ingredient to a Crunchwrap is a crunchy tostada placed right in the center, separating the cooked from the fresh fillings. As for my fillings, I went with soy curls marinated in a spicy Korean BBQ Marinade with Gochujang. You can use sambal oelek  if you cannot find the Korean chili paste.

You can adjust the toppings to make these a bit healthier (low-fat vegan cheeses and up the veggies) and even swap out the white flour tortilla for a whole wheat tortilla or a gluten-free one! Everyone can build their own crunchwrap.

These are totally customizable and you can add whatever filling you want. This is where I want to mention that these are also great to use up leftover taco fillings of any kind!

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Ingredients:

• flour tortilla, you’ll need the larger size. I like to warm the tortilla in the microwave for a few seconds to keep it from cracking as you wrap it around the filling
• tostadas – a small crispy flat tortilla, almost like a big round tortilla chip. The crispy tostada is used to separate the soycurls from the veggies and lettuce
• dried soy curls – we rehydrate them in a Korean marinade
• Korean marinade: we marinate the soy curls in a mix of soy sauce, sesame oil, maple syrup, chipotle chili powder, garlic and onion powder and gochujang, cornstarch or tapioca starch, and water
• toppings: vegan cheese, sliced pickled jalapenos, shredded lettuce, julienned carrots, and fresh tomatoes
• I like to add some vegan Ranch to these but you can use salsa, or vegan sour cream if you want

Tips:

• If you don’t have a tostada shell, swap it out for tortilla chips. Break off any sharp corners so they don’t rip the tortilla as you fold it and stack them high in your crunch wrap
• If you don’t have gochujang, you can use sambal oelek or other Asian chili sauce
• These are best enjoyed fresh but leftovers can be reheated. The lettuce and tomatoes might get soggy.

How to Make this Vegan Crunchwrap Recipe

Make the soy curls: In a bowl, add all the sauce ingredients and 1 cup of water and mix well.

Then add in your soy curls and mix well. Let them sit for 15 minutes to hydrate. Then reserve the sauce. Drain the soy curls out.

Add to a skillet with 1 teaspoon of oil over medium-high heat and cook until the soy curls are golden on some of the edges.

Then add in the remaining marinade and cook until the sauce thickens then set aside.

Assemble your crunchwrap ingredients

Add some vegan cheese in the middle of your 12 inch or 10-inch tortilla. Then place some soy curls on top. Some green onions. Then add a teaspoon or so of the Asian chili sauce or the sambal oelek. Then top it with the tostada and some lettuce, carrots and add some ranch, the tomatoes

Then put another tortilla if needed on top then fold over. Heat a skillet over medium-high heat.

Once the skillet is hot, place the crunchwrap seam side down into the skillet and cook to seal, pressing down on the wrap occasionally. Once browned on one side, flip and cook until golden brown on the other side. Repeat for all of the crunchwraps. Adjust the heat if your skillet gets too hot.

You can also make tacos instead of crunchwraps using the same fillings. Add more greens or crunchy veggies. Use lentils instead of soycurls , Add pickled onion and radish. Change things up!