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5 from 18 votes

Korean BBQ Soy Curls Crunchwrap

Try this vegan crunchwrap recipe - a veganized version of Taco Bell's famous crunchwrap supreme! Except that this one is completely homemade and uses Korean BBQ Soy Curls, vegan cheese shreds and veggies for the filling. 
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: vegan crunchwraps, vegan korean bbq, vegan soycurls recipe
Servings: 4
Author: Vegan Richa

Ingredients

For the Soy Curls:

  • 3 tablespoons soy sauce or use tamari
  • 1 tablespoon sesame oil
  • 2 tablespoons maple syrup
  • 1 teaspoon chipotle chili powder or chipotle pepper flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoon gochujang or you can use sambal oelek or other Asian chili sauce
  • 1 cup hot water
  • 2 cups dried soy curls
  • 1/2 tsp cornstarch or tapioca starch

For the rest of the crunchwrap ingredients:

  • 2 cups finely chopped lettuce
  • 1/2 cup julienned carrots
  • 3 tablespoons vegan ranch or mayo , more as needed
  • vegan cheese as needed
  • 2 tablespoons sambal oelek or other Asian chili sauce or hot sauce as needed
  • pickled jalapeno , tomatoes, kimchi, optional
  • 4 10-12 inch tortillas
  • 4 tostadas or small tortillas that have been crisped by heating on a skillet or baked in the oven
US Customary - Metric

Instructions

To make the soy curls:

  • In a bowl, add soy sauce, maple, sesame oil, gochujang, chipotle chili powder, garlic and onion powder and 1 cup hot water and mix well. Then add in your soy curls and mix well. Press in to coat with the marinade
  • Let them sit for 15 minutes to rehydrate. Then reserve the sauce. Drain the soy curls out using a strainer. Lightly press the soycurls so they aren’t too wet.
  • Add 1 teaspoon of oil to a skillet over medium-high heat. Once hot, add the soycurls and cook until the they are golden on some of the edges. 3-5 minutes
  • Then add in the reserved marinade and cook until the sauce thickens then set aside. 2-4 minutes
  • Assemble: Assemble your crunchwrap ingredients. Heat the large tortillas in microwave or skillet to light warm them so they are pliable. 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. Then tomatoes or pickled jalapeños if using
  • Then put another small tortilla if needed ( with 12 inch you won’t need it) on top then fold over. Repeat for all tortillas. Heat a skillet over medium-high heat.
  • Brown and seal the Crunchwrap. Once the skillet is hot, place the crunchwrap seam side down on to the skillet and cook to seal, pressing occasionally (30-45 seconds), then flip and cook until golden brown on the other side for 15-20 seconds. Repeat for all of the crunchwraps.
  • Slice and serve these with extra ranch or hot sauce. You can use these soycurls with rice or quinoa or also make tacos with the fillings instead.

Notes

Tostada substitute, 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 in your crunch wrap. Or bake tortillas in the oven at 300 deg F for 15 minutes. 
  1. If you don't have gochujang, you can use sambal oelek or other Asian chili sauce.
  2. Soy curl substitute: use cooked lentils or beans. No need to marinate, add beans and marinade to a skillet,  use just 1/4 cup water and cook until marinate thickens 

Nutrition

Calories: 434kcal | Carbohydrates: 52g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Sodium: 649mg | Potassium: 274mg | Fiber: 10g | Sugar: 12g | Vitamin A: 3026IU | Vitamin C: 8mg | Calcium: 228mg | Iron: 7mg