Introduction
I make these Vegan Cheeseburger Wraps when I want all the flavor of a classic cheeseburger without any meat or dairy. Seasoned plant-based ground “beef,” melted vegan cheddar, shredded lettuce, tomato, pickles, and a tangy burger sauce all rolled up in a warm tortilla.
What makes this vegan cheeseburger wrap recipe taste so close to the real thing is the seasoning blend on the plant-based meat and that classic burger sauce. Between the two, you get all the familiar cheeseburger flavor in a totally plant-based format.
These come together in about 20 minutes and are great for a quick lunch, meal prep, or a lighter spin on burger night.
Why You’ll Love This Recipe
These Vegan Cheeseburger Wraps taste remarkably close to a real cheeseburger thanks to the seasoned plant-based meat and tangy sauce.
They’re fast. The whole thing comes together in about 20 minutes with minimal cleanup.
This plant based burger wraps recipe is fully customizable. Add or swap toppings based on what you like on your burgers.
They’re great for meal prep. Cook the plant-based meat ahead and assemble fresh wraps throughout the week.
They’re a good option for mixed households, since they satisfy a burger craving without any animal products.
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About the Ingredients
Plant-Based Ground Beef
A vegan ground beef substitute is the base of these Vegan Cheeseburger Wraps. Brands vary in texture and flavor, so use one you already enjoy. Season it well with classic burger spices to really sell the cheeseburger flavor.
Vegan Cheddar
Shredded or sliced vegan cheddar melts over the warm plant-based meat for that classic cheeseburger pull. Look for a brand that melts well, since some vegan cheeses stay firm even when heated.
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Burger Sauce
A simple mix of vegan mayo, ketchup, mustard, and a little pickle relish makes a tangy burger sauce that ties this vegan cheeseburger wrap recipe together. This is what makes the wrap taste unmistakably like a cheeseburger.
Lettuce, Tomato, and Pickles
These classic burger toppings add crunch, freshness, and tang. Shred the lettuce finely so it rolls easily into the wrap without tearing the tortilla.
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Red Onion
Thinly sliced red onion adds a sharp bite that’s classic on a cheeseburger. Soak it in cold water for 5 minutes first if you want to mellow the flavor in these plant based burger wraps.
Tortillas
Large flour tortillas hold up best for wrapping all the fillings. Warm them slightly before assembling so they’re more pliable and don’t crack when rolled.
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Tips and Tricks
Cook the plant-based ground beef according to the package directions, then season it again with extra burger spices for the best flavor in these Vegan Cheeseburger Wraps.
Warm the tortillas for about 15 seconds in a dry skillet or microwave before assembling. This makes them much easier to roll without cracking.
Add the burger sauce generously — it’s what makes these taste like an actual cheeseburger rather than a plain wrap.
Don’t overfill the wraps. A thinner, even layer of each ingredient rolls much more easily than a packed wrap.
Pro Tips
Melt the vegan cheese directly over the plant-based meat in the skillet for a few minutes before assembling, just like you would on a real cheeseburger patty.
Toast the assembled wrap in a dry skillet for a minute on each side for a slightly crispy exterior that holds everything together better.
Double the burger sauce and keep extra in the fridge. It’s great on regular salads or as a dip throughout the week.
Add a few vegan bacon bits for a smoky element that pairs really well with this plant based burger wraps recipe.
Step-by-Step Instructions
- Cook 12 oz of plant-based ground beef in a skillet according to the package directions, about 6 to 8 minutes.
- Season the cooked plant-based meat with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of smoked paprika, salt, and pepper.
- Sprinkle ½ cup of shredded vegan cheddar over the meat in the skillet. Cover and let melt for 1 to 2 minutes.
- In a small bowl, whisk together ¼ cup of vegan mayo, 2 tablespoons of ketchup, 1 teaspoon of mustard, and 1 tablespoon of pickle relish to make the burger sauce.
- Warm 4 large flour tortillas for about 15 seconds each in a dry skillet or microwave.
- Lay each tortilla flat and spread a generous layer of burger sauce down the center.
- Top with the cheesy plant-based meat, shredded lettuce, diced tomato, sliced pickles, and red onion.
- Roll each tortilla tightly, tucking in the sides as you go.
- Slice in half and serve immediately.
Variations
Spicy version: Add diced jalapeños and a dash of hot sauce to the burger sauce for some heat in these Vegan Cheeseburger Wraps.
Bacon version: Add crispy vegan bacon bits for a smoky, savory addition that pairs well with the cheeseburger flavor.
Low-carb version: Skip the tortilla and serve everything as a chopped salad bowl instead with the burger sauce drizzled over top.
Mushroom swap version: Use seasoned, sautéed mushrooms in place of the plant-based meat for a different texture in this vegan cheeseburger wrap recipe.
Double cheese version: Add an extra layer of vegan cheese for an even cheesier wrap.
How to Store
Store the components of these Vegan Cheeseburger Wraps separately for best results. The cooked plant-based meat keeps in the fridge for up to 4 days in an airtight container.
Keep the lettuce, tomato, and sauce separate until you’re ready to assemble. This prevents the tortilla from getting soggy.
These wraps don’t freeze well once assembled due to the fresh vegetables and sauce. For meal prep, store the meat, sauce, and vegetables separately and assemble fresh each time.
Frequently Asked Questions
Can I make these Vegan Cheeseburger Wraps ahead of time?
You can cook the plant-based meat and make the sauce ahead, but assemble the wraps right before eating for the best texture. Pre-assembled wraps get soggy from the sauce and vegetables.
What plant-based meat works best for this vegan cheeseburger wrap recipe?
Any brand you already enjoy works well. Look for one with a texture similar to ground beef for the most authentic cheeseburger feel.
Can I use a different vegan cheese?
Yes. Any melting vegan cheese works. Vegan American or cheddar slices are classic choices that melt particularly well.
Are these plant based burger wraps fully vegan?
Yes, as written this recipe is completely plant-based as long as your tortillas and other ingredients don’t contain any animal products.
Can I cook the plant-based meat in advance?
Yes. Cook and season it ahead, then store in the fridge for up to 4 days. Reheat in a skillet before assembling fresh wraps.
What can I use instead of a tortilla?
Large lettuce leaves work as a low-carb wrap alternative, or you can serve everything over rice or in a bowl instead.
Can I add other toppings?
Absolutely. Avocado, vegan bacon bits, extra pickles, or different sauces all work well in these Vegan Cheeseburger Wraps.
How do I keep the wrap from getting soggy?
Don’t overfill, keep wet ingredients like tomato and sauce balanced, and assemble right before eating rather than ahead of time.
Vegan Cheeseburger Wraps
Equipment
- skillet
- mixing bowl
- cutting board
- knife
Ingredients
Ingredients
- 12 oz plant-based ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 cup vegan cheddar, shredded
- 0.25 cup vegan mayo for sauce
- 2 tbsp ketchup for sauce
- 1 tsp mustard for sauce
- 1 tbsp pickle relish for sauce
- 1 cup lettuce, shredded
- 0.5 cup tomato, diced
- 0.25 cup pickles, sliced
- 0.25 cup red onion, thinly sliced
- 4 large flour tortillas warmed
- salt and black pepper to taste
Instructions
- Cook the plant-based ground beef in a skillet according to package directions, about 6 to 8 minutes.
- Season the cooked plant-based meat with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Sprinkle the shredded vegan cheddar over the meat in the skillet. Cover and let melt for 1 to 2 minutes.
- In a small bowl, whisk together the vegan mayo, ketchup, mustard, and pickle relish to make the burger sauce.
- Warm the flour tortillas for about 15 seconds each in a dry skillet or microwave.
- Lay each tortilla flat and spread a generous layer of burger sauce down the center.
- Top with the cheesy plant-based meat, shredded lettuce, diced tomato, sliced pickles, and red onion.
- Roll each tortilla tightly, tucking in the sides as you go. Slice in half and serve immediately.
Notes
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