These Easy Vegan Burrito Wraps have all the tastiness of your favorite walnut meat in a conveniently portable burrito wrap. They're perfect for a packed lunch when you're craving a Mexican-inspired meal but want something less messy than a taco.
Why You'll Love This Recipe
One of the most popular recipes on my blog is my Walnut Meat for tacos. I can see why — they're so easy to make, plus they're delicious. Because I love the recipe for walnut taco meat so much, I wanted to create another easy recipe that you could throw together for a quick meal. Enter: my Vegan Burrito Wraps!
These easy vegan burritos are:
- Fast & Easy. Making my walnut meat takes just 10 minutes, and then all you have to do is wrap it up with your favorite burrito toppings!
- Perfectly Portable. I'm always looking for new lunch ideas to take with me to work. And while I love me some tacos, they're not the best option for lunch. These vegan burrito wraps were designed for busy people on the go. They're perfect for packed lunches, picnics, or a grab-and-go savory breakfast.
- Meal-Prep Friendly. The vegan walnut meat will keep in the fridge for up to a week. You can also easily assemble your wraps ahead of time so long as you're smart about your fillings!
- Super Versatile. My vegan burritos are just begging for your own personal customization. Read on for plenty of ideas below!
Ingredients & Substitutions
You don't need much to make a bangin' vegan burrito. Here's what you'll want to grab:
- Burrito Sized Wraps - If you're going to make a vegan burrito, you need a tortilla or wrap that is large enough to accommodate all of the goodness. Wraps come in all kinds of flavors, so feel free to go nuts! Grab a gluten-free option if needed. You can also omit the wrap if you'd rather make a vegan burrito bowl instead.
- Vegan Cream Cheese - I suggest using vegan cream cheese as your "creamy" addition because it helps to protect the wrap from getting soggy. If you're not packing your wraps for long-term storage, feel free to swap in vegan sour cream or vegan Greek yogurt instead. You can also opt to add any kind of vegan cheese you'd like.
- Salsa - I have a real soft spot for spicy tomato-based salsas, but feel free to swap in your own favorite kind here. Go for a salsa verde, or opt for chunky corn and black bean number if it's more your style.
- Walnut Meat - I'm on a serious vegan walnut meat kick lately, but don't feel stifled. These vegan burritos would also be great with a tofu scramble, black or pinto bean, or a southwest quinoa filling instead.
- Black Olives - I love these briny little fellas, but I know they're not for everyone. Feel free to swap in another pickled addition like escabeche, pickled red onions, or pickled jalapeños instead.
- Lettuce - Shredded lettuce gives me major taco vibes, which is what I was going for here. Feel free to use cabbage or your favorite slaw instead!
How To Make Vegan Burritos
These simple vegan burritos are a snap to make! Here's how it's done:
Step 1: Cream Cheese. Take one wrap and spread 2 tablespoons of vegan cream cheese down the middle.
Step 2: Fillings. Add 2 tablespoons (or more!) of salsa, ¼ of the walnut meat, 2 tablespoons of black olives, and ¼ cup of lettuce.
Step 3: Fold and wrap. Fold the bottom and top of the wrap inward, then do the same for the sides then tightly roll the wrap into wrap form. If using for meal prep, wrap in foil and label.
Step 4: Rinse and Repeat. Repeat with the remaining 3 wraps.
I like both creamy and saucy additions in my vegan burritos so I started out with some vegan cream cheese and salsa as a base. Then I added my walnut meat, black olives, and romaine lettuce. That's not to say there isn't a ton of room for customization! Here are some ideas to get you started:
- Make it a vegan breakfast burrito. Instead of reaching for my vegan walnut meat, try using a tofu scramble as your filling instead.
- Go for a fajita burrito vibe. Sauté or roast up some bell peppers and onions for a touch of savory sweetness that'll have all the fajita vibes. Feel free to swap out the walnut meat for your favorite vegan protein source instead.
- Make it a vegan burrito bowl instead. Watching your carb intake? Leave the wrap, keep the fillings.
- Add more proteins. A pile of black or pinto beans, some tofu crumbles, grilled tofu steaks, or vegan chicken would all be delightful additions.
- Change up your additions. Not a fan of black olives? Try using some pickled jalapeños instead. No vegan cream cheese on hand? Swap in some vegan sour cream, or opt for creamy guacamole instead. Add some Mexican street corn for crunchy sweetness, or use some vegan feta for a briny pop of salty goodness that tastes like cotija, or some nacho cheese sauce or queso for more of that Taco Bell vibe. Want a little freshness? Add some cilantro. This is the place to add whatever floats your vegan burrito boat!
Making vegan burrito wraps is pretty intuitive, but you know I can't help but share some of my favorite tips:
- Keep your burritos from getting soggy. Part of the reason I like using vegan cream cheese in my burritos is that it does an excellent job of coating the tortilla to make it impermeable to the liquid in the salsa. Think of the cream cheese as you would peanut butter in a PB&J; seal the wrap, then add all the juicy goodness!
- Wrap them in foil. If you're taking these vegan burritos on the go, wrap them in foil as you would get at a taqueria. The foil will help you hold the burrito together as you eat your way through it.
- If you don't add fresh veggies, feel free to freeze them! Lettuce doesn't do well in the freezer, but if you only add walnut taco meat or a tofu scramble, your choice of vegan cheese, salsa, and pickled things, you can easily wrap them in parchment and freeze for up to 3 months. Allow it to defrost in the fridge overnight. To reheat, wrap in a damp paper towel and heat for 2-4 minutes (depending on your microwave).
Anything you want! I'm currently obsessed with my walnut taco meat, but feel free to shake things up. Use a tofu scramble for a breakfast-themed burrito, use a mix of roasted sweet potatoes and black beans, try using vegan popcorn chicken, or anything else that is vegan and tasty!
From there, feel free to add all your favorite burrito fixins. I have lots of ideas under the "Optional Variations" tab above!
Just be sure to check your labels. Most of the commercially available wraps and tortillas are, but some include lard (which is decidedly NOT vegan).
If you opt to use my vegan walnut meat as your filling, they're actually quite delicious at room temperature. If you want, feel free to serve them warm, though! I like to round out my taqueria-at-my-desk experience with some Topo Chico, tortilla chips, and salsa, but you do you!
More Tasty Lunch Ideas
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Vegan Burrito Wraps
- 4 wraps gluten-free if needed
- 8 TB vegan cream cheese
- 8 TB salsa (more if you'd like)
- Walnut Meat
- 8 TB black olives
- 1 cup lettuce chopped
- Feel free to heat the wraps by placing them in a heated (non-oiled) pan for about 10 seconds on each side. (This is totally optional)
- Take one wrap and spread 2 TB of vegan cream cheese down the middle of the wrap.
- Add 2 TB of salsa, ¼ of the walnut meat, 2 TB of black olives, and ¼ cup of lettuce.
- Fold bottom and top of wrap inward, then do the same for the sides then tightly roll the wrap into wrap form.
- Repeat with remaining 3 wraps.
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen's recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.