This incredible Vegan Crunchwrap Supreme is the perfect Recipe for Mexican taco nights – It is filled with a tasty meat-less burrito filling, healthy veggies, and the best dairy-free cheese sauce ever! Actually, it tastes almost like the original from Taco Bell so you’ll never know it is 100% vegan!
Vegan Crunchwrap Supreme Recipe
Since I’ve seen this incredible super tasty crispy Crunchwrap Supreme at Taco Bell for the first time, I definitely knew that I have to make it vegan too. I mean, can you see how good does it look?! You know, I totally love trying new Mexican recipes so I thought these crunchy wraps would be a great complement here on the blog. After a few recipe testings, I finally came up with the idea showing you how to make crunchwrap at home in a few simple steps!
What is a Crunchwrap Supreme?
If you’ve never heard of Crunchwrap Supreme from Taco Bell before, I’ll explain in a few words what it is before starting with the recipe. Actually, it is exactly what the name suggests – a crunchy wrap that is supremely delicious and packs much flavor! The original Taco Bell Crunchwrap, however, is filled with seasoned beef, nacho cheese sauce, and sour cream but it’s super easy to veganize.
To keep the recipe as simple as possible, I used just plant-based ingredients that are prepared super quick. Instead of beef and regular cheese, I substituted a Mexican vegan taco meat filling with black beans, my easy vegan cheese sauce and mashed avocado instead of sour cream. For the veggies, I used finely chopped red bell pepper, tomatoes, lettuce, and corn.
The perfect recipe to use up leftovers
Anyway, this is a very versatile recipe so you can fill your Crunchwrap Supreme with almost anything you like. Also, rice or roasted vegetables, such as sweet potatoes, pumpkin, carrots, zucchini, cauliflower or another meat alternative are a great choice. So if you have any leftovers in your fridge, feel free to use them!
How to make Vegan Crunchwrap Supreme
After preparing the no-meat taco filling, vegan cheese sauce, and the fresh vegetables, you’ll also need to cut some of your tortillas into smaller ones (if you don’t have any like me). To do that, simply place a smaller round shape such as a bowl or a tostada on the large tortilla. Then cut around using a pizza cutter. Since I don’t like wasting food I cut the leftover tortilla into wedges to make homemade tortilla chips!
To assemble your Vegan Crunchwrap Supreme, place the vegan taco meat and black bean filling in the middle of a large tortilla. Then drizzle over the vegan cheese sauce. and place tortilla chips on top of the cheese sauce for the crunch. Alternatively, you can also use Tostadas or another crunchy corn tortilla.
Now add the fresh veggies, such as tomatoes, red bell pepper, corn and lettuce on top of the tortilla chips. I also like to add some shredded dairy-free cheese but this is just an optional addition. Finally, dollop mashed avocado over the veggies. Alternatively, substitute cashew cream or another creamy dairy-free spread if you’re not into avocado.
Once you’re finished layering all the filling ingredients, place a smaller tortilla on top. Then fold the tortilla edges up towards the center in sections, overlapping as you go to create a Crunchwrap.
To cook your wrapped Vegan Crunchwrap Supreme heat a little oil in a large skillet over medium heat. Toast it for a couple of minutes, seam side down, until golden and crispy. Then flip it over and cook on the other side too.
As you can see folding a Crunchwrap is easier than you may have thought. To speed up the process you can prepare the vegan taco filling, dairy-free cheese sauce, and tortillas ahead of time. Then all you have to do is chop some lettuce, tomatoes and bell pepper or other fresh veggies. Just assemble the ingredients, fold the tortilla and cook! It couldn’t be easier!
Why you’ll love this recipe
If you can’t decide which Mexican food recipe you feel like, this Vegan Crunchwrap Supreme is just perfect! It’s a bit like a crunchy taco or burrito and also reminds of quesadillas but folded into a big stuffed sandwich! So you’ll have all your Mexican favorite foods in one!
This Vegan Crunchwrap Supreme is
- Loaded with veggies
- SO delicious!
How to make Homemade Tortilla Chips
To make tortilla chips or nachos from leftover tortillas, cut them into wedges as pictured above. Cover both sides of each wedge with a little olive oil and place them in a single layer on a baking sheet. Sprinkle with seasonings as desired such as red paprika powder, chili, cumin, or just salt. Bake seasoned tortilla chips in a preheated oven at 375ºF (190ºC) for about 8-10 minutes or until desired crispness. Let chips cool before serving. Store in an airtight container for up to 1 week. Alternatively, make cheesy loaded nachos if you have any leftover filling ingredients to serve immediately.
More Mexican recipes to try
When you’re done with this drool-worthy vegan Crunchwrap Supreme and still want more Mexican food, feel free to use leftover filling ingredients for other meals. Here are some of my favorite recipes you should definitely try too!
- Mexican Enchilada Lasagna
- Sweet Potato Quesadillas
- BBQ Jackfruit Taco Wraps
- Vegan Burrito Samosas
- Mexican Pasta Salad
- Mexican Sweet Potato Skins
- Homemade Tortillas
- Spinach Tortillas
If you try this Vegan Crunchwrap Supreme Recipe be sure to leave a comment and rating letting me know how it turns out! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your burrito sandwich please make sure to tag me on Instagram @biancazapatka #biancazapatka because I love seeing your remakes! Enjoy!
Vegan Crunchwrap Supreme
Vegan Taco Meat
- 4-6 lettuce leaves
- 1/3 cup corn cooked, or rinsed & drained if using canned corn
- 2 medium tomatoes chopped
- 1/2 red bell pepper finely chopped
Vegan Taco Meat
- Heat the oil in a skillet over medium heat. Add the onion and fry for about 3 minutes until translucent. Add the garlic and cook for a further minute or until fragrant, stirring constantly. Then add the vegan meat alternative and spices. Stir to combine and fry for 3-4 minutes or until heated through and slightly crisp. Finally, stir in the drained beans. Set aside to cool.
- Chop the lettuce, tomatoes, red bell pepper or substitute other vegetables of your choice (*read my blogpost above for suggestions).
- Rinse and drain canned corn (or sub cooked or frozen corn). You could also roast the corn if you prefer.
- Mash the avocado with a fork or sub cashew cream or another creamy dairy-free spread of your choice.
- Spoon 1/3 of the vegan taco meat in the middle of a large flour tortilla. Then, drizzle some vegan cheese sauce over and finish with something crunchy such as a Tostada or tortilla chips as I did.
- Now add the chopped vegetables, corn, and sprinkle with shredded vegan cheese if using. Finish with mashed avocado and finally place a smaller tortilla on top.
- Use your hands to push down on the crunchwrap a little to compress the ingredients, then fold in the edges of the large tortilla as shown in the step-by-step pictures above. Repeat for the second and third crunchwrap.
- Heat a little oil in a frying pan on medium heat. Gently place the crunchwrap in the pan, folded edges side down. Fry on each side until golden brown and crispy, about 3-5 minutes. Then fry the second and third crunchwrap, too.
- Slice your crunchwrap in half and serve hot with more vegan cheese sauce or your favorite dip. Enjoy!
- To make this recipe gluten-free sub gluten-free tortillas. Please make sure they’re soft and easy to fold. You could also microwave them for a few seconds before assembling the wrap to soften.
- I used a vegan minced meat alternative that is called "Mühlen Hack" from a German brand. Unfortunately, I'm not sure which beef alternatives are available in your country and how they taste. If using firm crumbled tofu as meat alternative, make sure it is pressed and dabbed dry well before frying for best crispness. Check out my "Crispy Tofu Nuggets Recipe" for the instruction.
- You can store leftover crunchwraps wrapped in foil in the refrigerator for up to 2 days. To serve, reheat in a preheated oven at 375ºF (190ºC) for about 8 minutes or until hot and crisp.
- I used store-bought large flour tortillas and crunchy small corn tortilla chips in this recipe, but if you want to make your own tortillas you can find the recipe here.
- If you have no idea what to do with leftover tortillas, make sure to read my blogpost for suggestions and more Mexican recipes, such as how to make homemade tortilla chips.
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