Vegan Crunchwrap Supreme

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.

Course dinner, Entree, Main Dish

Cuisine American, soy-free, sugar-free, vegan

Diet Low Lactose, Vegan, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings Crunchwraps

Calories 376kcal

Author Hannah Sunderani

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.

Video

Notes

Nutritional information is a rough estimate.

Nutrition