Vegan Pizza Burrito

5 from 1 vote

My vegan pizza burrito is the ultimate quick lunch or dinner, packed with pizza sauce, creamy Alfredo, melty vegan cheese, and hearty sausage. It’s vegetarian, gluten-free, and ready in just 30 minutes, so I can enjoy a delicious family-friendly meal without the wait.

Prep Time10

Cook Time20

Total Time30

Course: 30 Minutes or Less, Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 277kcal

Author: Anjali Shah

Ingredients

4 tortillas , gluten-free if needed
6 tablespoons pizza sauce , homemade or store bought
1 cup fresh spinach , measure packed
6 tablespoons vegan Alfredo sauce , homemade or store bought
1 cup mushrooms , sliced (any kind work)
1 cup dairy free shredded cheese
1 cup Vegan Sausage

US Customary - Metric

Instructions

Preheat oven to 400 degrees F (175 C).
Soften your tortillas by covering with a damp paper towel and warming them in the microwave for 1 minute. You can use an oven as well but you want to make sure you are steaming it not making it crispy.
Once warm, put 1 ¼ tablespoons pizza sauce in the middle of each, spread out long ways.
Place ¼ cup spinach over the pizza sauce.
Drizzle 1 ½ tablespoons Alfredo sauce over spinach.
Place ¼ cup mushrooms on the top.
Cover with ¼ cup cheese.
Add the sausage, separate it equally in all 4 tortillas.
Fold sides of tortilla inward until ends touch.
Next, fold bottom of tortilla over the middle and tuck it tight as you roll it all into a burrito with both ends folded closed. See pictures in post.
Bake on a parchment lined baking sheet, seam side down, for 20-25 minutes until crisp on the outside and edges are beginning to brown. Allow to cool, then devour!

Notes

My #1 Secret Tip for making my vegan pizza burritos perfect every time is to warm the tortillas before rolling. Trust me, cold tortillas crack, tear, and make a mess. I always cover them with a damp paper towel and warm them up in the microwave for a minute, just enough to make them soft and flexible. It makes rolling so much easier and keeps everything tucked in nice and snug.
Prep ahead: I like to make the sauces and sausage ahead of time to save time. It makes assembling these burritos super quick and easy.

Use store-bought options: When I’m in a rush, I grab store-bought sauces and sausage for a shortcut. It’s just as delicious and makes this recipe even easier.

Go gluten-free if needed: I always check my tortillas and sausage to make sure they’re gluten-free when needed. It’s an easy swap that doesn’t change the flavor.

Don’t overstuff: I know it’s tempting to load these up, but too much filling makes them tricky to roll. I keep it balanced so everything stays snug inside.

Make ahead for busy nights: I love assembling these ahead of time and storing them in the fridge. That way, all I have to do is pop them in the oven when I’m ready to eat!

Nutrition