If you love a hearty, savoury breakfast, this vegan breakfast crunchwrap is about to become your new obsession! It’s loaded with hash browns, tofu scramble, plant-based bacon, and creamy jalapeño sauce, all wrapped in a warm and toasty tortilla.

Vegan breakfast crunchwrap cut in half to show fillings.

Taco Bell is one of the rare fast food restaurants that does a pretty awesome job catering to vegans, but unfortunately, not everything on the menu can be made vegan. So, if you want a vegan breakfast crunchwrap? Well, you’re gonna have to make it yourself! Luckily, I have you covered with this plant-based breakfast crunchwrap recipe. (Don’t miss out on these vegan crunchwrap supremes for dinner!)

The Elements of an Amazing Vegan Breakfast Crunchwrap

Every bite of this breakfast crunchwrap is the perfect bite, with…

  • Egg-y tofu scramble. Inspired by my fluffy tofu scramble and Southwestern tofu scramble recipes, this adds protein to make your breakfast satisfying.
  • Smoky bacon. Use your favourite from the grocery store or try my tempeh bacon.
  • Melty cheese and creamy sauce. Vegan shredded cheddar and a creamy, tangy jalapeño sauce add some decadence and fast food flair (in the best kind of way!) to our crunchwraps.
  • Toasty tortillas. Wrap the whole shebang in a large tortilla, then toast it in a skillet until it’s warm and golden.
Ingredients for vegan breakfast crunchwraps.

Notes on Ingredients

Here’s what you’ll need to make this vegan breakfast crunchwrap. Scroll down to the recipe card for exact measurements and full instructions.

  • Olive oil
  • Tofu – Firm tofu works best. Pressing it helps remove excess moisture for better texture and flavour.
  • Seasonings – Turmeric for colour and a subtle warmth, along with garlic and onion powder for savoury flavour, and fine sea salt.
  • Nutritional yeast – Gives the scramble a cheesy, umami boost.
  • Plant milk – For a creamy scrambled egg texture.
  • Green onions
  • Hash brown patties – These add the crunch to our wraps; I keep it easy with store-bought patties.
  • Vegan bacon – Store-bought works great here for smoky flavour; if you’re using homemade, I recommend not using tofu bacon since we’ve already got tofu in the filling. You want a contrasting texture here!
  • Large tortillas – You’ll need big ones to wrap everything up.
  • Vegan cheddar – Melts into the filling for that classic cheesy finish.
  • Creamy jalapeño sauce – You’ll need vegan sour cream, pickled jalapeños, lime juice, garlic, smoked paprika, and fine sea salt.

How to Make Vegan Breakfast Crunchwraps

Below you’ll find step-by-step photos showing the process of making this vegan breakfast crunchwrap, but the full instructions are in the recipe card at the bottom of the post.

Creamy japapeno sauce in bowl with spoon.
Make the sauce.
Skillet of tofu scramble with wooden spoon.
Cook the tofu scramble.
  • Make the sauce. Stir together the vegan sour cream, jalapeños, lime juice, garlic, smoked paprika, and salt until smooth. Chill while you prepare the rest.
  • Cook the tofu scramble. Heat olive oil in a skillet and cook the crumbled tofu until some of the moisture cooks off. Stir in the spices and nutritional yeast, then add a splash of plant milk and cook until soft and slightly creamy. Fold in the green onions and set aside.
Crispy hashbrown patties on paper towel lined plate.
Cook the hash browns.
Assembled breakfast crunchwrap before wrapping.
Assemble the wraps.
  • Cook the hash browns. Prepare the hash brown patties according to package directions until crisp and golden.
  • Assemble. Lay out a tortilla and spread a layer of jalapeño sauce in the center. Add a hash brown patty, a scoop of tofu scramble, vegan bacon, and shredded cheese.
Wrapped breakfast crunchwrap before toasting.
Fold the tortilla edges to the centre.
Toasting breakfast crunchwrap in skillet.
Toast.
  • Wrap. Fold the tortilla edges up and over the filling, working around in small pleats until fully enclosed. Flip so the seam side is down to help seal it.
  • Toast. Cook the crunchwrap seam-side down in a skillet until golden and crisp, then flip and cook the other side until heated through and the cheese melts.
  • Serve. Slice and enjoy warm while everything is melty and crisp.

Recipe Variations

Here are a few more filling ideas for this vegan breakfast crunchwrap recipe.

  • Swap the bacon for sausage. Use your favourite vegan breakfast sausage. Simply crumble it up; no need to cook it first!
  • Use vegan egg. If you prefer a more traditional scrambled egg flavour and texture, you can make scrambled eggs with a store-bought vegan egg substitute.
  • Try a different sauce. Guacamole or vegan queso would also work. If you’d like to use salsa, I recommend adding it on top of the tofu scramble to avoid it soaking into the tortilla and making it soggy.
Vegan breakfast crunchwraps on marble platter with one sliced in half to show fillings.

Storage and Reheating

  • Refrigerator: Store leftover vegan breakfast crunchwraps in an airtight container in the fridge for up to 3 days. Warm in the microwave, then toast in a skillet.
  • Freezer: If you’re making these for meal prep, skip the toasting step. Wrap tightly and freeze for up to 1 month; thaw in the fridge, then warm in the microwave so the fillings heat up. After this, toast in a skillet to crisp the exterior.

More Vegan Breakfast Recipes

Enjoy friends! If you make this vegan breakfast crunchwrap recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Vegan breakfast crunchwrap cut in half to show fillings.

Breakfast Crunchwrap

Servings: 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
This vegan breakfast crunchwrap layers a crispy tortilla with tofu scramble, vegan bacon and creamy jalapeño sauce for a satisfying breakfast!
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Ingredients

  • 1 tablespoon olive oil, for tofu – 15mL
  • 14 ounces firm tofu, pressed and crumbled – 400g
  • 1/2 teaspoon turmeric, 1g
  • 1/2 teaspoon garlic powder, 1.5g
  • 1/2 teaspoon onion powder, 1.5g
  • 2 tablespoons nutritional yeast, 10g
  • 1/2 teaspoon fine sea salt – 3 grams, 3g
  • 2 tablespoons unsweetened plant milk, 30mL
  • 1/4 cup green onions, thinly sliced – 15g
  • 4 frozen hash brown patties, about 360g
  • 8 slices vegan bacon, chopped
  • 4 large flour tortillas, 10 inch
  • 1 cup vegan shredded cheddar, 120g

Creamy Jalapeno Sauce

  • 1/2 cup vegan sour cream, 120g
  • 2 tablespoons pickled jalapeños, minced – 30g
  • 1 tablespoon fresh lime juice, 15mL
  • 1 small garlic clove, minced
  • 1/4 teaspoon smoked paprika, 0.5g
  • 1/3 teaspoon fine sea salt, 1g

Instructions 

  • Make the Jalapeño Sauce: In a small bowl combine the vegan sour cream, minced pickled jalapeños, lime juice, garlic, smoked paprika, and salt. Refrigerate while preparing the filling.
  • Cook the Fillings: Heat the olive oil in a skillet over medium heat. Add the crumbled tofu and cook for 3-4 minutes, allowing some moisture to cook off.
  • Stir in the turmeric, garlic powder, onion powder, nutritional yeast, and salt. Cook for another 3-4 minutes.
  • Add the plant milk and cook 1-2 minutes more until creamy but not wet.
  • Turn off the heat and fold in the sliced green onions. Set aside.
  • Cook the hash brown patties according to package instructions until golden and crisp.
  • Assemble and Toast: Lay a large flour tortilla flat on your work surface.
  • Spread about 2 tablespoons (30 milliliters) of jalapeño sauce in the center of the tortilla, keeping it in a circle about 5 inches (12 centimeters) wide.
  • Place one hash brown patty on top of the sauce. Add a generous scoop of tofu scramble, sprinkle with vegan bacon, and about 1/4 cup (30 grams) vegan cheddar.
  • To wrap, gently fold the edge of the tortilla up and over the filling, continuing around the circle and creating small overlapping pleats until the filling is fully enclosed. If you have too much filling and there is a gap, use a portion of the extra flour tortilla to fill in the space.
  • Once wrapped, immediately flip the crunchwrap over so the folded side is facing down. This helps seal the pleats and keeps everything secure while cooking.
  • Heat a clean skillet over medium heat. Place the crunchwrap seam-side down in the pan and cook for 2-3 minutes, pressing lightly with a spatula, until golden brown.
  • Flip and cook another 2-3 minutes until crisp and heated through and the vegan cheddar is melted.
  • Repeat with remaining crunchwraps. Serve warm.

Notes

  • Refrigerator: Store leftover vegan breakfast crunchwraps in an airtight container in the fridge for up to 3 days. Warm in the microwave, then toast in a skillet.
  • Freezer: If you’re making these for meal prep, skip the toasting step. Wrap tightly and freeze for up to 1 month; thaw in the fridge, then warm in the microwave so the fillings heat up. After this, toast in a skillet to crisp the exterior.
Calories: 458kcal, Carbohydrates: 39g, Protein: 18g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Cholesterol: 0.3mg, Sodium: 1454mg, Potassium: 192mg, Fiber: 5g, Sugar: 4g, Vitamin A: 240IU, Vitamin C: 4mg, Calcium: 215mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast
Author: Jessica Hylton