Apr 21, 2021 (Last updated Oct 18, 2023) 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!
As much as I love my Morning Metabolism Booster and Acai 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!
If you’ve heard the news, Taco Bell has officially launched a vegan version of their iconic crunchwrap supreme at 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.
Learn how to make this Crunchwrap with me on my Youtube cooking show. This is the recipe that convinced my husband to go vegan!
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!
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!
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.
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 crumbled Lentil Burger Patty as the “meat.”
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 like Vegan Stuffed Peppers, Vegan Tacos, or my Vegan Mushroom Stroganoff!
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).
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.
Like this recipe? Save it for later! Pin it on Pinterest.
See more step-by-step instructions by visiting the recipe story here!