Can-be-Vegan Crunchwraps

Photo Credit: PinchofYum.comPRINT

These crunchwraps are insanely delicious and customizable!




  • 3 Tbsp olive oil
  • 1 large chicken breast, cooked and diced small (or tofu)
  • 2 Tbsp taco seasoning
  • 2 canned chipotle peppers, seeds removed and minced
  • 1/2 c. salsa


  • 1 c. cashews
  • 1/2 c. water
  • 1 can diced green chiles
  • 1 tsp taco seasoning


  • huge burrito-sized flour tortillas
  • small flour tortillas
  • coconut oil
  • the crunch: tostada shells or tortilla chips
  • extra yumminess: sautéed peppers, onions, black beans
  • fresh ingredients: avocados, tomatoes, thinly sliced cabbage, lettuce, cilantro, etc.



1. Combine filling ingredients in a saute pan and heat thoroughly.
2. Combine queso ingredients in a blender or food processor, blend until smooth and refrigerate until ready to use.
3. Lay a large tortilla flat. Layer in the center: filling, beans and sauteed veggies, queso, tortilla chips, and choice of fresh ingredients.
4. Place a small flour tortilla on top and begin folding large tortilla on top until fully enclosed.
5. Heat coconut oil in frying pan and carefully place crunchwrap, seam side down, until golden brown. Flip.
6. Repeat for remaining crunchwraps.  Serve with cashew queso and/or lime wedges.


Recipe modified from