Vegan Cheeseburger Wraps Ⓥ


  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp olive oil (or vegetable stock if oil free)
  • 7 oz meatless crumbles, I used Morningstar
  • 8 oz mushrooms, diced  
  • 1/2 cup of black beans, drained & rinsed
  • 1/4 cup ketchup
  • 2 tbsp vegan Worcestershire sauce
  • 1 tbsp yellow mustard
  • 2 tsp liquid smoke
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 large burrito size tortillas
  • 1 cup vegan cheese
  • lettuce
  • pickles, sliced


  • Add oil to a skillet & warm up over medium heat.  
  • Add the mushrooms & onions & cook them for a few minutes. They will start to soften. I usually add a pinch of salt & pepper too. Next add the bell peppers & garlic & cook for a few more minutes, stirring well. 
  • Add the vegan meatless crumbles & cook for 3 minutes. 
  • Add in the ketchup, yellow mustard, vegan Worcestershire sauce, liquid smoke, nutritional yeast, garlic powder, onion powder, oregano, salt & pepper. Stir together well, turn the heat down to low & let it cook for another 3-5 minutes.
  • Lay out your wrap or tortilla. I like to work towards the bottom of the tortilla, add 1/4 cup of vegan cheese, lettuce, sliced pickles & 1/4 of your vegan burger mixture. 
  • Fold the sides up first, & then fold up the bottom, carefully tucking in the vegan burger mixture as you go. Keep going until you reach the end.
  • Optional: Place back in a pan on the stove top or on an indoor or outdoor grill pan to toast & crisp up the outside and make a bit crunchy. I use something heavy to weigh it down & flatten it a bit like another pan with my cast iron skillet on top. Light cooking spray will also help keep it from sticking to the pan. After about 2-3 minutes on medium-low heat, flip it over & place the weight on top for another 2-3 minutes & then serve it hot with any sides you like.

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