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!
Prepare the vegan taco meat, dairy-free cheese sauce, and tortillas ahead of time and keep in the fridge until ready to use. You can use leftover vegan meat to make vegan bolognese. Please make sure to check out the step-by-pics in my blogpost showing you how to assemble and fold a Crunchwrap!
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.
Nutrition is calculated automatically and should be used as estimate.