Make the BEST vegan Crunchwrap supreme (Taco Bell copycat) – with vegan queso, plant-based taco meat, dairy-free sour cream, crispy tostada shell, tomato, and lettuce in a crispy pan-fried tortilla shell for whenever the cravings strike!
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Next time you crave Mexican/Tex-Mex takeout, skip the queue (or delivery costs) and make delicious easy butternut squash enchiladas, vegan black bean tacos with veggies, and/or my new obsession, this vegan Taco Bell Crunchwrap recipe. It’s loaded with flavor, easy to customize, and ready in 15 minutes!
What Is A Crunchwrap Supreme?
Crunchwraps are a popular Taco Bell creation, with a Crunchwrap Supreme being the most popular of all. This wrap combines popular taco fillings (including beef and cheese) and a crunchy tostada shell for crunch, all wrapped in a giant flour tortilla, then griddled until golden-brown and crispy.
Luckily, with just a few simple ingredient swaps, it’s easy to make a 100% vegan Crunchwrap recipe that’s just as hearty and satisfying but with none of the animal products. The combination of ingredients makes it so satisfyingly soft, gooey, crisp, and CRUNCHY.
By utilizing store-bought ingredients, you can save a bunch of time and effort to get this in your belly as soon as possible. It’s hearty, comforting, and a guaranteed crowd-pleaser.
The Ingredients and Substitutes
What Could I Add to Vegan Crunchwraps
Customize this vegan Crunchwrap supreme recipe with some familiar and non-familiar Crunchwrap ingredients, including:
- Black beans (replace the ‘meat’ for a black bean Crunchwrap supreme)
- Corn kernels
- Refried beans
- Seasoned rice (like this vegan instant pot Mexican rice)
- Shredded vegan cheese
- Potato (fried slices– regular or sweet potato)
- Guacamole
- Fresh or pickled jalapeño
- Salsa – like Pico de Gallo or blender salsa
- Grilled/roasted veggies – like zucchini, bell peppers, onion, corn, cauliflower
- Instant Pot fajita vegetables
- Minced cilantro or parsley
- Hot sauce/ Chipotle sauce
How to Make A Vegan Crunchwrap Supreme
Step 1: First, cook the vegan crumbles according to their package instructions and set aside (then wipe out the large skillet). Meanwhile, rinse, dry, and dice the tomatoes and shred the lettuce.
Step 2: Then, place the large flour tortilla on a flat surface and assemble the vegan Crunchwrap, placing layers (spread to the size of a tostada shell) of 3 tablespoon vegan queso, 3 tablespoon vegan crumbles, the crunchy tostada shell, 3 tablespoon sour cream, about 2 tablespoon diced tomatoes, and about 2 tablespoon shredded lettuce.
Step 3: Now, place the taco-sized tortilla over all the filling and press it down to compact all the layers.
Step 4: Then, starting with the bottom of the tortilla, fold the edge up over the center, continuing around the outside of the wrap, pressing each fold to stop them from easily unfolding. Meanwhile, heat the large skillet over medium-high heat.
We did this for 7 folds (in a heptagon/hexagon-like shape). Warming the tortilla can help make it more pliable; otherwise, it can tear slightly.
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Step 5: Once hot, carefully place the crunchwrap seam-side-down in the pan and cook for about 20 seconds or until golden brown underneath (use a spatula to lift the edges and check – be careful as it can burn quickly).
Step 6: Then, flip and repeat. Finally, remove it from the pan, and enjoy!
Press it while it cooks and only flip it when the underside has browned, as that helps to seal the vegan crunchwraps.
Recipe Pro Tips
- Use high-quality and fresh ingredients: Like in-season tomatoes, high-quality tortillas, vegan meat, queso, etc.
- Don’t omit the vegan sour cream layer: If you aren’t a fan, replace it with another ‘wet’ ingredient like guacamole or refried beans to act as a binder for the loose fillings on top to stick to.
- Don’t overfill the wrap: Otherwise, it can fall apart while pan-frying.
- Enjoy it immediately: The vegan crunch wrap will soften over time, so eat it immediately for the best texture and ‘crunch.’
FAQs
Brush small corn tortillas with oil, then bake them for about 10 minutes (or until brown and crispy) at 350F, flipping halfway.
You can prepare the crumbles and chopped veg 2-3 days in advance and store them in separate airtight containers in the fridge, ready to assemble as desired.
Enjoy the cooked crunchwraps immediately (or within a couple of hours), as they will become soft and soggy over time.
Serving Suggestions
Enjoy hearty homemade crunchwraps alone or as a bigger vegan Taco Bell/ Tex-Mex feast alongside:
- Rice: Like vegan instant pot Mexican rice, cilantro lime rice, or even instant pot quinoa.
- Beans: Like delicious pinto beans or refried beans.
- Corn: Either vegan elote or a street corn salad.
- Chips and dips: i.e., tortilla chips with salsa, guacamole, etc.
- Salad: Either a light, leafy green salad for simplicity or a heartier bean salad.
Homemade Vegan Crunchwraps
Equipment
Ingredients
- 3 tablespoons of frozen vegan crumbles
- 1 10-inch burrito-size flour tortilla
- 3 tablespoons of vegan queso
- 1 flat yellow corn tostada shell
- 3 tablespoons of vegan sour cream
- 1 roma tomato, diced
- Shredded iceberg lettuce
- 1 taco-size flour tortilla
Instructions
- Cook the vegan crumbles according to package instructions (shredded or crumbled tofu would work too, seasoned with taco seasoning). Set aside.
- Have a large skillet ready on the stove.
- On a clean surface, place the large flour tortilla, add the 3 tablespoons of vegan queso to the middle and spread it to match the size of the tostada shell.
- Add the 3 tablespoons of vegan crumbles on top of the queso. Lightly press the crumbles to make a more compact layer.
- Top with the yellow corn tostada shell and spread the 3 tablespoons of vegan sour cream on top of the tostada. Sprinkle about 2 tablespoons of diced tomatoes, and 2 tablespoons of lettuce. Do not overfill.
- Place the taco-size flour tortilla on top of the lettuce and lightly press down to compact it all.
- To fold, start folding the edges of the large tortilla to the top of the taco-size flour tortilla. Make sure you press each fold to ensure it does not unfold. Once all sides are folded, heat up the skillet over medium high heat.
- Once hot, carefully flip the crunchwrap and place it on the pan (side with the folds down first). Cook for 20 seconds and carefully using a spatula, lift to see if it is browning and how fast. It can burn quickly. Once it has reached a nice golden toasted color, carefully and very gently flip it and repeat the cooking process. Remove from the pan and enjoy hot.
Notes
- Use high-quality and fresh ingredients: Like in-season tomatoes, high-quality tortillas, vegan meat, queso, etc.
- Don’t omit the vegan sour cream layer: If you aren’t a fan, replace it with another ‘wet’ ingredient like guacamole or refried beans to act as a binder for the loose fillings on top to stick to.
- Don’t overfill the wrap: Otherwise, it can fall apart while pan-frying.
- Enjoy it immediately: The vegan crunch wrap will soften over time, so eat it immediately for the best texture and ‘crunch.’
Tina says
These crunchwraps are so delicious!!
Andrea says
Right?! So yummy!
Andrea White says
These crunch wraps are sooo good!
Joan says
So delicious… everyone loves these. ❤️❤️
Andrea says
Right?! They're always a hit!