Homemade Vegan Crunchwraps

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!

Jump to:

• What Is A Crunchwrap Supreme?
• The Ingredients and Substitutes
• How to Make A Vegan Crunchwrap Supreme
• Recipe Pro Tips
• FAQs
• Serving Suggestions
• More Vegan Tex-Mex and Mexican Recipes
• Homemade Vegan Crunchwraps

Next time you crave Mexican/Tex-Mex takeout, skip the queue (or delivery costs) and make delicious butternut squash enchiladas, black bean tacos, 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

• Flour tortillas: You’ll need a 10-inch burrito-sized tortilla and a taco-sized tortilla to become the outer shell for the homemade crunchwraps.
• Corn tostada shell: To go within the vegan crunch wrap. This adds ‘crunch.’ Alternatively, add a layer of plain/lightly salted tortilla chips.
• Vegan queso/nacho cheese sauce: Save time and effort by using store-bought (like me) in this easy crunchwrap recipe.
• Vegan beef crumbles: Use your favorite brand. Alternatively, try my chickpea and walnut taco meat or crumbled tofu with taco seasoning.
• Vegan sour cream: Use store-bought or homemade.
• Tomato: I love Roma tomatoes in season, though cherry tomatoes work year-round.
• Lettuce: Shredded iceberg lettuce or Romaine lettuce works best.

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
• 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

Prepare and Assemble the Vegan Crunchwraps

• 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.

• 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 – press them to make a compact layer
• The crunchy tostada shell
• 3 tablespoon sour cream
• About 2 tablespoon diced tomatoes
• About 2 tablespoon shredded lettuce

How to Fold A Crunchwrap and Cook It

• First, place the taco-sized tortilla over all the filling and press it down to compact all the layers.

• 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.

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.

• Meanwhile, heat the large skillet over medium-high heat.

• 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).

Press it while it cooks and only flip it when the underside has browned, as that helps to seal the vegan crunchwraps.

• Then, flip and repeat. Finally, remove it from the pan, and enjoy!

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

Serving Suggestions

Enjoy hearty homemade crunchwraps alone or as a bigger vegan Taco Bell/ Tex-Mex feast alongside:

• Rice: Like Mexican rice, cilantro lime rice, or even quinoa.
• Beans: Like delicious pinto beans or refried beans.
• Corn: Either Mexican street corn (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.

More Vegan Tex-Mex and Mexican Recipes

• Vegan chorizo tacos
• Easy vegan taquitos
• Jackfruit carnitas
• Avocado and refried bean tostadas
• Vegan taco soup

If you try this easy vegan Crunchwraps recipe (as written or with changes), I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla