Vegan Crunchwrap Supreme with Plant-based Ground
Apr 21, 2021 (Last updated Feb 13, 2026) by Hannah Sunderani
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!
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! So, let me tell you exactly how to make it.
Ingredient Notes
- Vegan nacho sauce: I love to use my homemade Vegan Queso Recipe as 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 recipe tested with plant-based ground round from the brands Yves Veggie Cuisine and Lightlife in this recipe and both were amazing! Other popular plant-based choices include Beyond Meat (the brand Taco Bell uses in their Beyond Carne Asada Steak!), or plant-based beef made from pea protein.
- 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 the Vegan Queso Recipe and 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.
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 out The Two Spoons App for 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 on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Vegan Crunchwrap Supreme with Plant-based Ground
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.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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I Love this recipe & your queso dip!
I’m so glad Tiffany! Thank youuu!
Love these crunch wraps! The queso is perfection too. Thank you for sharing such an amazing recipe! Cheers!
I’m so thrilled you like them Robin!!
DEEEEELICIOUS!!!!
YUMMMMMM!!!
HIGHLY RECOMMEND
THANK YOU!
So glad you enjoyed it. 🙂
This was so good! The vegan queso was amazing. Only ran into one problem–our tortilla chips inside didn’t stay too crunchy after we pan fried the wraps. It was still delicious, but any tips on how to make the chips keep their crunch?
So glad you enjoyed the crunchwraps Brandi!! We love this recipe too. For the tortilla chips – Hmm mine stays nice and crunchy but I definitely recommend eating while they are still hot. You could also try buying the thicker more “rustic” tortilla chips as they are usually crunchier and thicker than some of the well known brands. Hope that helps!
Looks delicious! What is the creamy sauce drizzled on the outside of the Crunchwrap?
Hi Candace! The sauce drizzled outside of the crunchwrap is the vegan queso, which is one of the layers in the crunchwrap – the recipe for the queso is in the recipe card. 🙂 Hope that clarifies things.
Hi, I want to make this recipe, but as I live alone, I am wondering if it is possible to freeze the wraps so I don’t have to eat them every day for a week?
Hey heather! Great questions! In my opinion they would taste better fresh as the corn tortillas will so soft the longer you wait. If you wanted to make the recipe for less people I’d recommend halving the recipe, OR making with a friend so that you can share the leftovers with them. Or, you could always prepare the ingredients in separate bowls and store them in the fridge this way, then prep throughout the week when you’re feeling like a crunchwrap! 🙂 Hope that helps!
This meal is a game changer! One of our top fave meals! And your queso sauce is literally the best. The only thing we do differently is; instead of frying the wrap in a pan, we press it in our sandwich grill. This recipe is so easy and so good!!
I am SO glad you enjoyed this recipe Krystal! We absolutely love it too, and I make the queso so often too! What a great idea to fry the crunchwrap in your sandwich grill. I wish I had one!
Will be making this and taco meat soon perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Enjoy it Ramya!