Homemade Vegan Crunchwraps

completed Homemade Vegan Crunchwrap on cutting board

5 from 23 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: dinn, lunch

Cuisine: Spanish

Servings:

Calories: 478kcal

Author: Toni

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.’

Nutrition