Korean BBQ Soy Curls Crunchwrap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan crunchwrap made with Korean BBQ-seasoned soy curls, vegan cheese, lettuce, and a spicy aioli wrapped in a crispy tostada. This is a fun, handheld plant-based take on the Taco Bell original.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons soy sauce (or use tamari)
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup
- 1 teaspoon chipotle chili powder (or chipotle pepper flakes)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoon gochujang (or you can use sambal oelek or other Asian chili sauce)
- 1 cup hot water
- 2 cups dried soy curls
- 1/2 tsp cornstarch (or tapioca starch)
- 2 cups finely chopped lettuce
- 1/2 cup julienned carrots
- 3 tablespoons vegan ranch or mayo , (more as needed)
- vegan cheese as needed
- 2 tablespoons sambal oelek ( or other Asian chili sauce or hot sauce as needed)
- pickled jalapeno , tomatoes, kimchi, optional
- 4 10-12 inch tortillas
- 4 tostadas (or small tortillas that have been crisped by heating on a skillet or baked in the oven )
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1551mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1110mg
- Calcium
- 185mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.