Easy Vegan Burrito Wraps

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!

Optional Variations

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!

Expert Tips

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).