Plant-Based California Crunchwrap

Layers and layers of plant-based goodness make this vegan crunchwrap an undeniably tasty lunch or dinner. It's piled high with wholesome, meat- and dairy-free ingredients, but that doesn't mean it's just for vegans — herbivores, omnivores, and dairy lovers alike can rejoice in this glorious stack of flavor!
  • 45
    Prep Time
  • 15
    Cook Time
  • x2
  • 1 box of Modern Table Classic Cheddar Style Vegan Mac
  • Vegan beef chunks (this recipe uses Plants Lead Our Way
  • Vegan sour cream (this recipe uses Tofutti Sour Cream
  • A hefty dollop of guac
  • Fresh diced tomatoes, to taste
  • Your favorite brand of french fries
  • Large gluten-free tortillas
Buy the Noodles
  1. Preheat oven according to the directions on your french fries, then bake fries until crispy.
  2. Prepare the Modern Table Vegan Mac and vegan beef chunks according to the instructions on the packages.
  3. Once all three of these ingredients are ready, lay out a large gluten-free tortilla on a plate or cutting board.
  4. Put the french fries down first, to create a solid base layer that will keep the wraps from falling apart.
  5. Next, layer on the guac, tomatoes, and sour cream.
  6. Spread a layer of vegan mac on top of these ingredients, then a layer of vegan beef chunks.
  7. Fold tortilla edges up and over all of the ingredients, creating a pinwheel of tortilla edges on the top of the crunchwrap.
  8. Sauté cunchwrap in olive oil over medium heat for 3-4 minutes per side, or until golden brown and lightly crispy.
  9. Serve and enjoy!

Recipe credit: @chillvegandude.

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