Apr 21, 2021(Last updated Mar 13, 2024)by Hannah Sunderani
Vegan Crunchwrap Supreme Recipe
This Vegan Crunchwrap Supreme recipe is made with simple ingredients yet packed with flavour. It’s loaded with my 5-Minute Vegan Queso, plant-based ground, crunchy tortilla chips, salsa, avocado and lettuce and tomatoes. Then wrapped neatly together and pan-fried until crispy. No animal products required! Trust me when I say that this vegan crunchwrap supreme is BETTER than Taco Bell!
As much as I love myMorning Metabolism BoosterandAcai Bowls, sometimes I’m just craving something heartier – and oh my goodness, does this vegan crunchwrap supreme deliver! It’s seriously the most delicious little hand-held tortilla pocket and is actually a very easy recipe to make. Even my husband can do it!
If you love Mexican-inspired dishes that are warming, comforting, like my black bean stuffed sweet potatoes, than you’re going to love this hearty and crunchy plant-based dinner recipe!
What’s in a Vegan Crunchwrap at Taco Bell?
If you’ve heard the news,Taco Bell has officially launched a vegan version of their iconic crunchwrap supremeat select locations for a limited time in major cities like Los Angeles, New York City, and Orlando, Florida. Now, I’ll admit that I didn’t grow up eating at the fast-food chain, but it’s amazing to see plant-based food become more mainstream and certainly helps convince the skeptics out there that vegan food can be equally hearty and delicious!
Now, if you’re wondering what’s in Taco Bell’s official vegan crunchwrap supreme, it includes vegan meat, cool dairy-free sour cream, vegan nacho cheese, diced tomatoes and shredded lettuce all wrapped in an oversized soft flour tortilla. But trust me, this homemade version is guaranteed BETTER and fresher than Taco Bell’s original crunchwrap supreme! So without further ado, let’s get into it so you can make yourself one, too.
Featured Review
5 from 9 votes
“This meal is a game changer! One of our top fave meals! And your queso sauce is literally the best. This recipe is so easy and so good!!”-Kyrstal
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This Vegan Crunchwrap is….
- Craving-worthy (I made this heaps when I had pregnancy cravings!)
- Fully-loaded
- Easy to make
- High in plant-based protein
- Pan-fried until ultra crispy
- Skeptic-approved
- Husband-approved
- Easy to customize
Ingredient Notes
- Vegan nacho sauce:I love to use my homemadeVegan Queso Recipeas the vegan cheese sauce in these crunchwraps. It’s unbelievably creamy, delicious, and the perfect gateway nacho cheese if you’re going vegan! Feel free to use your favorite store-bought version.
- Vegan beef:I’ve used plant-based ground round from the brandsYves Veggie CuisineandLightlifein this recipe and both were amazing! Other popular plant-based choices include Beyond Meat (the brand Taco Bell uses in theirBeyond Carne Asada Steak!), or plant-based beef made from pea protein. See this article fromKitchn for the best vegetarian meat substitutesif you don’t already have a favourite.
- Tortilla chips:Instead of a crunchy tostada shell, I like to use salty corn tortilla chips in my crunchwrap instead. They’re made from the same ingredients as tostada shells and I can’t usually find pre-made tostada shells in the grocery store. This is an easy-to-find option available at your grocery store and works just the same!
- Fresh veggies:Taco Bell makes their crunchwraps with diced tomatoes and iceberg lettuce. I like to add a bit of salsa and fresh cilantro as well for additional flavour as well as some mashed avocado for healthy fats and creaminess!
Make this Crunchwrap with me!
Learn how to make this Crunchwrap with me on my Youtube cooking show. This is the recipe that convinced my husband to go vegan!
How to Make a Vegan Crunchwrap Supreme
Prepare the Fillings
If you’re worried that making crunchwrap supremes using plant-based ingredients will require too much effort then set your worries aside. Once all of the ingredients are prepared and ready to go, putting these layered handheld tortilla pocket together takes just minutes! Prepare to be wowed by just how simple it really is!
To start, prepare theVegan Queso Recipeand set it aside until ready to assemble.
Next, brown the vegan beef. Melt the coconut oil in a large skillet over medium-heat. Once hot, add the plant-based ground along with the taco seasoning. Cook, stirring frequently, until the vegan beef is browned, about 5 to 7 minutes. Transfer to a bowl and set aside.
Finally, prepare and chop the remaining ingredients and produce so you can quickly assemble!
Assemble the Crunchwrap Supremes
To build the crunchwraps, start by spooning the warm nacho cheese in the center of a large flour tortilla, leaving about 1.5-2 inches around the edges for folding. Top the queso with a layer of vegan ground beef.
Next, layer on the tortilla chips to the center (placed side-by-side with the tip facing inwards to make a circle shape).
Then top with the salsa, chopped tomatoes, shredded lettuce, fresh cilantro, and smashed avocado.
To close the tortilla, top with smashed avocado with the 5-inch tortilla and fold the edges of the large tortilla over top the smaller tortilla to close.
Finally we’re going to fry the crunchwrap so that the outside is crisp! To do this, heat a little oil in a large skillet over medium heat. Once hot, place the vegan crunchwrap supreme seam-side down and cook for 2-3 minutes, or until the exterior is firm, golden brown, and the crunchwrap is sealed shut. It can be helpful to press the crunchwrap down on the edges to help seal it shut.
Carefully flip, and cook the vegan crunchwrap on the remaining side until golden and crispy.
Allow the crunchwraps to cool slightly, then cut and serve as desired! Enjoy!
Tips for Success
- Buy the biggest soft flour tortillas you can find!I always find the tortillas at the grocery store near me aren’t large enough to fold over itself and completely cover the contents inside. They’re just not as big as the oversized tortillas you can get at a restaurant! So, my recommendation is to buy the largest tortillas you have available to you (ideally 10 inches or more!), then also buy some smaller, 5-inch tortillas (taco-sized tortilals) to place overtop the fillings. It helps provide the perfect coverage to seal everything together when folding the tortilla inwards to make the pocket.
- Don’t overstuff the crunchwraps.It may be tempting, but if the crunchwraps are over-stuffed, they will be very difficult to fold shut and are much more likely to break open when they’re cooking.
- Press down on the folded sides while cooking.Once the assembled crunchwrap and frying in the pan, use your spatula to press down on the folded sides to help the crunchwraps seal shut.
Recipe FAQs
Can I make these vegan crunchwrap supremes gluten-free?
If you swap the flour tortillas for gluten-free tortillas, these crunchwraps are 100% gluten-free! It is important to note, however, that gluten-free tortillas aren’t usually as pliable and may rip more easily. To combat this, warm the tortillas on the stove or microwave a bit before folding.
What can I use instead of plant-based ground?
Processed vegan meats aren’t for everyone (These crunchwraps are definitely more on the indulgent side for our family!), so if you prefer to swap out the plant-based ground with whole food ingredients like black beans, refried beans, or homemade vegan taco meat, you absolutely can! You could even get really creative and add a crumbledLentil Burger Pattyas the “meat.”
Can I freeze these crunchwraps?
Although many of my recipes are freezer friendly, I would recommend making these vegan crunchwrap supremes fresh. If you were to freeze them, the crunchy tortilla chips in the center would become soggy and the fresh veggies wouldn’t taste as delicious once thawed and reheated. This crunchwrap recipe does make 6 crunchwraps, so if you are cooking for fewer people, I’d recommend halving the recipe or repurposing leftover cooked ground round in recipes likeVegan Stuffed Peppers,Vegan Tacos, or myVegan Mushroom Stroganoff!
Are these crunchwraps meal prep friendly?
Absolutely! Homemade vegan crunchwraps would be an amazing meal prep for quick weeknight dinners or delicious lunches at home. You can fully prepare the vegan queso and vegan ground in advance (store in separate airtight containers!), and chop all of the veggies a couple days in advance. Then, when ready to eat, simple heat the queso and vegan beef and assemble your crunchwraps! (As mentioned previously, the crunchwraps takes just minutes to come together with a little meal prep).
More Mexican-Inspired Recipes You Might Like:
- Black Bean Stuffed Sweet Potatoes
- Easy Vegan Burritos
- Fully Loaded Black Bean Nachos
- Sweet Potato Black Bean Enchiladas
- Best Vegan Tacos
I hope you love this Vegan Crunchwrap Supreme recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check outThe Two Spoons Appfor more craving-worthy vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me onInstagramwith your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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SGF
Vegan Crunchwrap Supreme
5 from 9 votes
By Hannah Sunderani
This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, plant-based ground, crunchy tortilla, lettuce, salsa, tomatoes and avocado. All packaged together in a tortilla wrap and pan-fried into a crispy and neat hand-held tortilla pocket.
Print RecipePin Recipe
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Total Time 45 minutes minutes
Serves 6 Crunchwraps
Ingredients
- 1 cup homemade vegan queso (or use store-bought)
- 1 tbsp coconut oil
- 12 oz plant-based ground
- 4 tsp taco seasoning
- 6 large 10-inch tortillas
- 6 small 5-inch tortillas (or two more 10-inch tortillas cut into quarters).
- 1-2 cups tortilla chips
- ½ cup salsa
- ½ cup chopped tomatoes
- 1 cup iceberg lettuce thinly chopped
- ¼ cup fresh cilantro chopped
- 2 avocados mashed
- olive oil for drizzling
Instructions
If using the homemade Vegan Queso, make this now. (Alternatively you can use store-bought).
Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven't already for building.
Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.
*(See images in the blog post under, "How to Make a Crunchwrap Supreme," for a visual, if helpful).
Top with the small tortilla and fold in the edges of the large tortilla over to close.
*(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).
Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.
Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.
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Notes
Nutritional information is a rough estimate.
Approvals
Nutrition
Calories: 376kcal | Carbohydrates: 31g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 921mg | Potassium: 604mg | Fiber: 7g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 1mg
See more step-by-step instructions by visiting therecipe story here!
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