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Vegan Crunchwrap Supreme Recipe

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4.6 from 150 reviews

This Vegan Crunchwrap Supreme is a delicious, plant-based twist on the classic Tex-Mex favorite. Featuring seasoned plant-based ground, creamy homemade vegan queso, fresh veggies, and crunchy tortilla chips, all wrapped in warm tortillas and pan-toasted to crispy perfection, this recipe serves as a colorful, satisfying meal perfect for any occasion.

Ingredients

Units Scale

Vegan Queso

  • 1 cup homemade vegan queso (or use store-bought)

Main Filling

  • 1 tbsp coconut oil
  • 12 oz plant-based ground
  • 4 tsp taco seasoning

Tortillas and Chips

  • 6 large 10-inch tortillas
  • 6 small 5-inch tortillas (or two more 10-inch tortillas cut into quarters)
  • 1-2 cups tortilla chips

Vegetables and Toppings

  • 1/2 cup salsa
  • 1/2 cup chopped tomatoes
  • 1 cup iceberg lettuce, thinly chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 avocados, mashed
  • Olive oil for drizzling

Instructions

  1. Prepare Vegan Queso: If making homemade vegan queso, prepare it now according to your recipe or use the store-bought version as a time-saving option.
  2. Cook the Plant-Based Ground: Heat coconut oil in a large skillet over medium heat. Add the plant-based ground and taco seasoning. Cook, stirring occasionally, until browned and fully combined, about 5 to 7 minutes. Transfer the cooked mixture to a bowl and set aside.
  3. Build the Crunchwrap: Place one large tortilla flat on your work surface. Spread a layer of vegan queso in the center, leaving about 1.5 to 2 inches clear around the edges for folding. Add a layer of the cooked plant-based ground, then arrange tortilla chips in a circle with their tips facing inward. Top with salsa, chopped tomatoes, iceberg lettuce, cilantro, and mashed avocado.
  4. Add the Top Tortilla and Fold: Place a small tortilla on top of the layered fillings. If you don’t have small tortillas, cut a large 10-inch tortilla into quarters and place one quarter into the center. Fold the edges of the large tortilla inward to enclose all the fillings, creating a neat parcel.
  5. Toast the Crunchwrap: Drizzle olive oil into a clean large skillet and heat over medium heat. Place the assembled crunchwrap seam-side down in the skillet. Cook for 2 to 3 minutes until the bottom is firm and golden brown, then carefully flip and toast the other side until also golden and crisp.
  6. Serve and Repeat: Remove the cooked crunchwrap from the skillet, cut in half if desired, and serve immediately. Continue steps 3 through 5 with the remaining ingredients until all crunchwraps are assembled and cooked.

Notes

  • For a gluten-free version, use gluten-free tortillas and confirm your taco seasoning is gluten-free.
  • Homemade vegan queso can be substituted with store-bought for convenience without compromising flavor.
  • If small tortillas aren’t available, cutting larger tortillas into quarters works well for the top layer.
  • Be careful when folding the large tortilla edges to fully enclose the filling for easier pan-toasting.
  • Adjust seasoning or add hot sauce to taste for extra spice.

Find it online: https://cookedbyclara.com/vegan-crunchwrap-supreme-recipe/