If you're a fan of fast food, you're probably familiar with the famous Crunchwrap Supreme from a popular fast-food chain. But did you know that you can make a delicious vegan Crunchwrap Supreme right at home?
With a crispy tostada shell, vegan meat crumbles, fresh veggies, and a creamy sauce, this vegan Crunchwrap is sure to satisfy your cravings while being completely plant-based.
If you enjoy this recipe, then check out our tasty Mexican tater tot casserole for another yummy Tex-Mex meal.
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Ingredients
Below are two sets of ingredients. The sauce and the wrap itself. For exact measurements of these ingredients, see the printable recipe card below.
For sauce
- Potato
- Carrot
- Nutritional yeast
- Coconut milk
- Salt
- Turmeric
For wrap
- Red onion
- White onion
- Vegan ground meat crumbles
- Taco seasoning
- Tomatoes
- Iceberg lettuce
- Avocado
- Tortilla chips or hard tortilla shells
- Large flour tortillas
Instructions
Let's begin with the sauce. Combine potatoes, cashews, and a carrot in a small saucepan. Pour enough water to cover everything, then boil for 20 minutes.
Drain the cooked vegetables and nuts, then transfer them to a blender. Add the coconut milk, nutritional yeast, salt, and turmeric. Blend until smooth and velvety.
Heat olive oil in a skillet and sauté white onion for 5 minutes. Add vegan meat, taco seasoning, and salt. Cook for 10 minutes.
Time to assemble the Crunchwrap! Place a large tortilla on a cutting board. Spread 2-3 tablespoons of "meat", along with cheese and tortilla chips/taco shells.
Add onions, tomatoes, avocado, and lettuce. Drizzle with cheese sauce. Cover with a smaller tortilla and fold the edges.
Prepare a skillet with some oil and cook the Crunchwraps seam side down until they turn golden. Flip them over and brown the other side for a perfect finish
Serve with salsa, hot sauce, avocado, or any preferred "taco" toppings.
Substitutions
Below are a few ideas to substitute for individual ingredients in this recipe. While we love it as shown, not everything is always on hand. Check these out and make a note for the next time you make this.
- Use sweet potatoes or yams in place of regular potatoes.
- Soy milk or almond milk can be used in place of coconut milk
- Replace the meat crumbles with tofu, tempeh, seitan, mushrooms, black beans, pinto beans, kidney beans, or refried beans
- Use a ready-made vegan cheese sauce such as Daiya or Primal Kitchen
Variations
If you're feeling adventurous, there are a few ways to switch up this vegan crunch wrap supreme recipe.
- Instead of using vegan meat crumbles use scrambled tofu or an egg replacer as the feeling.
- Add in roasted bell peppers, onions, tomato, or jalapenos.
- Mix hot sauce, salsa, or diced green chiles into the crumbles for added heat.
- Use BBQ jackfruit as a filling and top with vegan coleslaw and avocado for a delicious BBQ-inspired wrap.
- Add hummus as a spread on the tortilla and fill with roasted eggplant, bell peppers, and zucchini. Top with vegan feta cheese and a drizzle of tahini for a Mediterranean twist on the wrap.
- Use crispy tofu as a filling and top with shredded cabbage, carrots, and a spicy peanut sauce for an Asian-inspired wrap.
Storage Tips
This is best assembled and heated just before serving. If you have the extra filling or need to prep in advance, I recommend keeping each ingredient separate until time to assemble.
The cheese sauce will keep in an airtight container in the fridge for up to 5 days. To reheat, you can microwave it or warm it up in a saucepan.
Should you have leftovers prepared crunchwraps, store them in plastic wrap or an airtight container for up to 3 days. Reheat by adding a bit of oil to a skillet, and heating over medium until hot, being careful not to burn.
Equipment
Is your kitchen fully stocked and ready for you to cook? If you are new to cooking or just need an update on supplies, check out my favorite kitchen tools below.
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowls
- Large skillet
- Saucepan
- Wooden spoon
- Spatula
Top Tip
When making a homemade vegan crunch wrap supreme, the key is to make sure you have the layers of ingredients thin enough to wrap together and not overflowing. An overstuffed wrap won't seal well and ends up a mess to eat.
FAQ
A large flour tortilla will be the base. You will then use a smaller tortilla and/or a crunchy layer as well. I prefer using a large flour tortilla, then a small tortilla, with a layer of crushed chips.
While you could freeze individual ingredients, I do not recommend freezing already-made wraps. The tomatoes and lettuce are not freezer friendly. If you need to prepare ahead of time, make the cheese sauce, meat crumbles, and tortillas. Those can all be frozen for up to 3 months.
Related
If you love Tex-Mex or Mexican flavors, then check out some more of our favorite ideas below. Bookmark the recipes you love to make soon!
Pairing
Not sure what to serve with this tasty wrap? Check out the ideas below!
Vegan Crunchwrap Supreme
Ingredients
For "cheese" sauce
- ½ cup cashews raw
- ½ carrot cut into cubes
- 1 potato cut into cubes
- ½ cup full-fat coconut milk
- 3 tablespoon nutritional yeast
- ¼ teaspoon turmeric
- 14 teaspoon salt
For the wrap:
- 10 oz vegan meat crumbles 300g (Beyond, Morning Star, GardeIN)
- 1 small white onion chopped
- 1 tablespoon taco seasoning
- 3 tomatoes chopped
- 6 tostado shells or tortilla chips
- 6 large flour tortillas
- 1 cup iceberg lettuce chopped
- 1 small red onion chopped
- 1 avocado chopped
Instructions
- Prepare the sauce by combining potatoes, cashews, and carrot in a small saucepan. Cover with water and boil for 20 minutes.½ cup cashews, ½ carrot, 1 potato
- Drain the vegetables and nuts, then blend them with coconut milk, nutritional yeast, salt, and turmeric until creamy.½ cup full-fat coconut milk, 3 tablespoon nutritional yeast, ¼ teaspoon turmeric, 14 teaspoon salt
- In a skillet, sauté white onion in olive oil for 5 minutes. Add vegan meat, taco seasoning, and salt. Cook for 10 minutes.10 oz vegan meat crumbles, 1 small white onion, 1 tablespoon taco seasoning
- Assemble the Crunchwrap: Place a large tortilla on a cutting board. Spread 2-3 tablespoons of meat, cheese, and tortilla chips/taco shells. Add onions, tomatoes, avocado, and lettuce. Drizzle with cheese sauce. Cover with a smaller tortilla and fold the edges.3 tomatoes, 6 tostado shells, 6 large flour tortillas, 1 small red onion, 1 avocado, 1 cup iceberg lettuce
- Heat a skillet with oil, cook Crunchwraps seam side down until golden, then flip and brown the other side.
Video
Notes
- Fill your wrap with your preferred protein including beans, tofu, lentils, or ready-made vegan meat substitutes.
- Serve with traditional taco toppings such as vegan sour cream, salsa, hot sauce, or guacamole.
Nutrition
Food Safety
Make sure your review our top safety tips to use in the kitchen. Keep yourself, your friends, and your family safe no matter what you are preparing to share.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.
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