There’s something deeply satisfying about biting into a crispy, golden crunchwrap bursting with spicy tofu, creamy queso, and fresh veggies.
I first tried a version of this while experimenting with vegan lunches—and it was instantly love at first bite.
These Spicy Sofritas Crunchwraps are smoky, zesty, and endlessly customizable.
Why I Love This Recipe
These are 100% plant-based and totally satisfying.
You get bold flavor from chipotle, taco spices, and queso all in one bite.
The textures are next-level—crispy shell, creamy center, and crunchy layers.
It’s freezer-friendly and perfect for meal prep.
Way better than takeout, and honestly faster too.
What You’ll Need (Ingredient Highlights)
Tofu: Extra firm tofu is the base of our sofritas—pan-fried until crispy with chipotle and taco spices.
Chipotle + Salsa: These add smoky heat and depth to the tofu mixture.
Cashew Queso: A quick blender sauce made from soaked cashews, green chiles, and seasoning—ultra creamy and flavorful.
Tortillas & Crunch: Use burrito-sized flour tortillas and tostadas or chips for that signature crunchwrap texture.
Veggies: Roasted vegetables, beans, avocado, cabbage slaw, lettuce, and tomatoes bring balance and freshness.
Pro Tips Before You Start
Press the tofu well to get rid of excess moisture—it helps it crisp up better.
Don’t skip the chipotle peppers—they give the sofritas real character.
Blend the queso until ultra smooth for a restaurant-style feel.
Make sure your skillet is hot when sealing the crunchwraps for maximum crunch.
Use a tostada in the center for structure—it helps hold everything together.
How to Make Spicy Sofritas Crunchwraps
Step 1: Cook the Spicy Sofritas
Heat olive oil in a large nonstick skillet over medium-high heat.
Crumble in the tofu and cook for 2–3 minutes.
Add taco seasoning, chipotle peppers, and salsa.
Stir to combine, then let it cook undisturbed for about 10 minutes so it gets browned and crispy.
Add more oil if it starts sticking.
Step 2: Make the Cashew Queso
In a high-speed blender, combine cashews, water, green chiles, and taco seasoning.
Blend on high until smooth and creamy.
Taste and adjust seasoning as needed.
Step 3: Assemble the Crunchwrap
Lay a large flour tortilla on a flat surface.
In the center, layer: spicy tofu, a spoonful of cashew queso, something crunchy (like a tostada or chips), roasted veggies, black beans, avocado, and fresh toppings like tomato, slaw, or lettuce.
Fold in the edges toward the center, pleating as you go to seal.
Step 4: Cook the Crunchwrap
Heat a lightly oiled skillet over medium heat.
Place the crunchwrap seam-side down and cook until golden and crispy, about 3–4 minutes per side.
Slice and serve immediately with extra salsa or queso.
What to Serve It With
Salsa verde or pico de gallo
Cilantro-lime rice
Roasted sweet potatoes
Corn on the cob with chili lime butter
A light cucumber-avocado salad
Variations / Substitutions
Use pinto or refried beans instead of black beans.
Swap cashew queso for store-bought vegan queso.
Add sautéed mushrooms or bell peppers for more veggies.
Skip the chipotle if you prefer mild heat.
Try whole wheat or gluten-free tortillas for dietary needs.
Storage & Leftovers
Store any leftover components separately in airtight containers in the fridge for up to 4 days.
Assembled, uncooked crunchwraps can be stored for 1–2 days, then pan-fried just before serving.
Reheat in a skillet or air fryer for best crispiness. Avoid microwaving fully assembled crunchwraps as they lose their crunch.
FAQs
Can I make these ahead of time?
Yes! Prepare all the fillings in advance and assemble right before cooking for the best texture.
Is this recipe gluten-free?
Use gluten-free tortillas and check your taco seasoning to ensure it’s gluten-free.
What if I don’t have a high-speed blender for the queso?
Soak the cashews in hot water for 30 minutes first and use a standard blender—it’ll still work!
How spicy is the sofritas filling?
Moderately spicy—use fewer chipotle peppers or skip them entirely for a milder version.
Can I use another protein instead of tofu?
Yes! Tempeh, cooked lentils, or even soy curls work great here.
Do I need to use both refried and black beans?
In this version, just black beans are enough, but you can mix in refried for creaminess.
Can I bake the crunchwraps instead of frying?
You can! Brush with oil and bake at 425°F (220°C) for 15–20 minutes, flipping once for an even crunch.
Final Thoughts
These Spicy Sofritas Crunchwraps have become a staple in my kitchen.
They’re the kind of recipe that impresses at gatherings, satisfies big cravings, and still keeps things wholesome and plant-based.
Whether you’re a tofu skeptic or a seasoned vegan, give this one a try—it just might become your new favorite!
Spicy Sofritas Crunchwraps
Ingredients
Spicy Sofritas Tofu
- 3 tablespoons olive oil
- 16 ounces extra firm tofu press out some liquid first
- 2 tablespoons taco seasoning add 1 teaspoon salt if unsalted
- 2 chipotle peppers minced
- 1/3 to 1/2 cup salsa
Cashew Queso
- 1 cup cashews
- 1/2 cup water
- 1 can diced green chiles or less, to taste
- 1 teaspoon taco seasoning add a pinch of salt if unsalted
Crunchwraps
- Burrito-sized flour tortillas
- Tostadas or tortilla chips
- Roasted vegetables
- Black beans
- Avocados
- Tomatoes cabbage slaw, lettuce, cilantro
- Salsa
Instructions
- Heat oil in a skillet. Add crumbled tofu, taco seasoning, chipotles, and salsa.
- Cook until browned and slightly crispy.
- Blend queso ingredients until smooth. Adjust seasoning to taste.
- On a tortilla, layer tofu, queso, crunchy tostada, veggies, beans, and toppings. Fold into a wrap.
- Cook seam-side down in a hot skillet until both sides are golden and crisp.
- See full steps with tips & photos → https://mischacrossing.com/easy-spicy-sofritas-crunchwraps/
Notes
- No cashews? Sub in store-bought vegan queso or use shredded cheese if not vegan.
- For even more crunch, double up on tostadas or add shredded cabbage inside.
- Don’t overstuff—keep fillings centered so it wraps neatly.
