Korean BBQ Soy Curls Crunchwrap
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
434 kcal
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Course
Main Course
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Cuisine
American
Korean BBQ Soy Curls Crunchwrap
Description
The Korean BBQ Soy Curls Crunchwrap centers around soy curls rehydrated in a marinade of soy sauce, sesame oil, maple syrup, gochujang, garlic, and chipotle chili powder. After marinating, the soy curls are pan-cooked until golden and saucy, providing a rich umami and smoky flavor. The crunchwrap is layered with crisp tostadas or baked tortillas, crisp lettuce, julienned carrots, vegan cheese, pickled jalapeños, tomato, and kimchi, along with ranch dressing and an Asian chili sauce for a balanced combination of spicy, creamy, and crunchy textures.
The dish offers a versatile vegan alternative for hand-held meals, suitable for lunch or dinner. Warming the tortillas before assembly ensures pliability for folding without cracks, and the inclusion of kimchi adds a fermented tang. This crunchwrap can be served as is or with additional dipping sauces.
The recipe notes suggest substituting tostadas with baked tortilla chips, taking care to remove sharp corners to prevent tearing the tortilla wrap. Gochujang can be replaced with similar Asian chili sauces like sambal oelek. Alternatively, cooked lentils or beans may replace soy curls for a different protein option, and marinating time adjustments can be made accordingly.
Ingredients
For the Soy Curls:
- 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 water hot
- 2 cups dried soy curls
- 1/2 tsp cornstarch or tapioca starch
For the rest of the crunchwrap ingredients:
- 2 cups lettuce finely chopped
- 1/2 cup carrots julienned
- 3 tablespoons ranch dressing more as needed, vegan, or mayo
- vegan cheese as needed
- 2 tablespoons sambal oelek or other Asian chili sauce or hot sauce as needed
- pickled jalapeno optional
- tomato
- kimchi
- 4 tortilla 10-12 inch size
- 4 tostada or small tortillas that have been crisped by heating on a skillet or baked in the oven
Instructions
To make the soy curls:
- In a bowl, add soy sauce, maple, sesame oil, gochujang, chipotle chili powder, garlic and onion powder and 1 cup hot water and mix well. Then add in your soy curls and mix well. Press in to coat with the marinade
- Let them sit for 15 minutes to rehydrate. Then reserve the sauce. Drain the soy curls out using a strainer. Lightly press the soycurls so they aren’t too wet.
- Add 1 teaspoon of oil to a skillet over medium-high heat. Once hot, add the soycurls and cook until the they are golden on some of the edges. 3-5 minutes
- Then add in the reserved marinade and cook until the sauce thickens then set aside. 2-4 minutes
- Assemble: Assemble your crunchwrap ingredients. Heat the large tortillas in microwave or skillet to light warm them so they are pliable. Add some vegan cheese in the middle of your 12 inch or 10-inch tortilla. Then place some soy curls on top. Some green onions. Then add a teaspoon or so of the Asian chili sauce or the sambal oelek. Then top it with the tostada and some lettuce, carrots and add some ranch. Then tomatoes or pickled jalapeños if using
- Then put another small tortilla if needed ( with 12 inch you won’t need it) on top then fold over. Repeat for all tortillas. Heat a skillet over medium-high heat.
- Brown and seal the Crunchwrap. Once the skillet is hot, place the crunchwrap seam side down on to the skillet and cook to seal, pressing occasionally (30-45 seconds), then flip and cook until golden brown on the other side for 15-20 seconds. Repeat for all of the crunchwraps.
- Slice and serve these with extra ranch or hot sauce. You can use these soycurls with rice or quinoa or also make tacos with the fillings instead.
Notes
- Use baked tortilla chips instead of tostadas, removing sharp edges to avoid tearing the wrap.
- Gochujang can be substituted with sambal oelek or comparable Asian chili sauces.
- Cooked lentils or beans can replace soy curls; add them directly to the marinade with less water and cook until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 649mg | 27% |
| Potassium | 274mg | 6% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 3026IU | 61% |
| Vitamin C | 8mg | 9% |
| Calcium | 228mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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