Ingredients
For the Crunchwrap
- 4 ounces extra-firm tofu, drained and squeezed dry
- 5 tablespoons olive oil, divided
- 1 teaspoon taco seasoning
- 1/2 teaspoon kosher salt
- 1 small 4–5-inch corn or flour tortilla
- 1 large 10–12-inch flour tortilla
- 3/4 cup shredded Mexican cheese, or a mix of Monterey Jack, mozzarella, and cheddar
- 1/2 cup shredded lettuce
- 1 small tomato, seeded and diced
For a vegan version, use your favorite dairy-free cheese.
For the Sauce
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon hot sauce, optional
- 1 teaspoon garlic powder
- 1 teaspoon Spanish sweet paprika
- Juice of 1/2 lemon
- 1/4 teaspoon salt
Use dairy-free sour cream and vegan mayonnaise for a vegan option.
Instructions
1. Crisp Up the Tofu
Cut the tofu into 1/2-inch cubes. Heat 2 tablespoons of olive oil in a small sauté pan over medium-high heat.
Add the tofu and sprinkle with the salt and taco seasoning. Cook for 4–5 minutes, stirring occasionally, until golden and crisp around the edges.
2. Make the Crispy Center
Heat the remaining 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the small tortilla and cook for 3–4 minutes, flipping halfway through, until crisp and golden.
Transfer it to a paper towel-lined plate to drain.
3. Stir Together the Sauce
While the tortilla cooks, whisk together the sour cream, mayonnaise, hot sauce, garlic powder, paprika, lemon juice, and salt.
Taste and adjust the hot sauce if you want more heat.
4. Layer the Filling
Place the large tortilla on a clean work surface.
Add the crispy tofu, half of the sauce, and half of the cheese. Place the crispy small tortilla on top.
Layer the lettuce and tomato over the crispy tortilla, followed by the remaining cheese. Save the extra sauce for dipping.
5. Fold It Up
Fold the edges of the large tortilla up and around the filling, working clockwise around the tortilla. Continue folding until you have about 5–6 folds.
Carefully flip the Crunchwrap over so the folded side is facing down.
6. Toast Until Golden
Heat a large sauté pan over medium-high heat. Place the Crunchwrap in the pan, folded side down.
Cook for about 3 minutes on each side, or until the tortilla is golden and crisp.
Slice and serve with the extra sauce for dipping.
Notes
- Dry the tofu well: Extra moisture makes it harder to get those crispy edges. Press or squeeze out as much water as you can before cooking.
- Don’t overfill: It’s tempting to pile everything in, but too much filling makes the Crunchwrap difficult to fold and seal.
- Need a tortilla patch? If your large tortilla doesn’t completely cover the filling, place a small piece of another tortilla over the gap before folding.
- Keep the extras flexible: Avocado, beans, salsa, or cooked rice can all work well inside.
- Watch the heat: Medium-high heat gives the tortilla a crisp, golden exterior without needing a long cook.
