• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pass the Plants logo

  • Recipes
  • How-to
  • About Me
    • Contact
  • Videos
    • YouTube
    • TV Appearances
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Vegan Crunchwrap Supreme

January 19, 2018 | 21 Comments

Jump to Recipe | Print Recipe

Close-up of vegan crunch wrapsupreme cut in half on a plateWhen I think of a crunchwrap, or any drive-thru mexican food for that matter, the word healthy doesn’t immediately spring to mind. Until now. Friends, I present to you, the most plantified crunchwrap supreme you will ever eat. It is chock full of vegetables, but you would never, ever know it. I mean, the lettuce and tomato are pretty obvious, but invisible to the naked eye are the other veggies that are hiding in the tastiness. Would you believe it is also packed with plant-based protein and is oil-free as well? Well, it’s true. So let’s dive in, shall we?

I’m going to be up front with you about something right off the bat. Making this particular vegan crunchwrap isn’t a 30-minute meal. More like an hour, of if you’re me, 90 minutes. But, I have a couple of tricks to show you how it easily could be a 15 minute meal, if you’re willing to do some prep ahead of time. But, either way, the components all come together pretty easily, and bonus, you’ll basically have meal prep done for at least two other dinners. Intrigued? Let’s keep going.

Overhead image of ingredients for vegan crunchwrap supreme | Vegan taco meat, vegan queso, vegan cashew cream, lettuce, tomato, flour tortillas, corn tortillas, hot sauce

To make the perfect vegan crunchwrap, here’s what you need:

  1. Vegan taco meat (basically the vegan ground beef with taco seasonings added)
  2. Protein-Packed Vegan Cheese Sauce (for the queso)
  3. Savory Cashew Cream (or your favorite vegan sour cream)
  4. Lettuce and tomato
  5. Corn tortillas and flour tortillas

The first three items are what take some time to prepare, because you’ll make them from scratch. BUT, each one makes more than you need for this recipe, so my ever-so-humble recommendation is to make them ahead of time, and take out what you need on Crunchwrap Night. Then all you have to do is shred up some lettuce, dice some tomatoes, and get to assembling. Doable, right?

Dinner prep, solved:

When you make the vegan taco meat, you can set aside half of it before adding the seasoning mix, and then you have the base for a half-batch of vegetable bolognese later in the week.

Stash the leftover vegan cheese sauce in the fridge or freezer, and pull it out for mac and cheese when you realize it’s 5:30pm and no one else has made dinner yet and there is no dinner fairy.

What to do with the leftover cashew cream? Endless options. Vegan ranch. Cheese sauce for pizza. Drizzled over roasted potatoes. Coleslaw. As the mayo in chickpea salad sandwiches. I could go on for quite some time. But instead, I think I better get back to the Crunchwraps.

Video: Vegan Crunchwrap Supreme

I am finally making videos again! I missed it a lot, but it still takes me a hundred bazillion years to do. I haven’t slept much in the past few days, but I have hope that one day I’ll be an efficient video-producing machine. In the meantime, watch hours and hours of work distilled into 60 seconds.

How to Assemble a Vegan Crunchwrap Supreme

And for those of you would prefer the still image over the live-action, here is the order in which you assemble a vegan crunch wrap  supreme.

  1. Layer the vegan taco meat in the middle of the flour tortilla
  2. Add the vegan queso
  3. Place a crispy corn tortilla on top of the cheese layer
  4. Drizzle on some cashew cream
  5. Add the lettuce, tomato, and more cashew cream
  6. Fold the tortilla up over the filling in sections, overlapping as you go until the filling is covered

Step-by-stop photo tutorial for how to assemble a vegan crunchwrap supreme

You’ve just folded up a pinwheel of floury flatbread concealing a pile of tasty goodness. Now toast it in a hot pan for a couple of minutes, seam side down, until golden and crispy. Flip it over and do the same on the flat side. And then, my friend, bite into that crispy, warm, melty, flavor-bomb of a handheld meal and wonder how you ever lived without it.

Close-up of vegan crunchwrap supreme on a plate

Ok, that might be taking it a little bit far. But I’ll tell you this. Michael doesn’t like to eat the same thing two nights in a row. But if it’s a Crunchwrap, he will. That’s about the highest praise I can get. So what are you waiting for? Go get your crunch wrap on!

Vegan Crunchwrap Supreme

Beth Hornback
A vegan crunchwrap supreme that’s healthy, chock full of vegetables, and tastes amazing! Plant-based, oil-free, and so delicious you won’t miss the drive-thru!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 5 mins
Course Dinner
Cuisine Mexican
Servings 4 Crunchwraps
Calories 541 kcal

Ingredients
  

  • 2 cups Vegan Taco Meat or vegetarian refried beans
  • 1 cup Protein-Packed Vegan Cheese Sauce or other vegan cheese sauce
  • 1 8 oz. can green chiles**
  • 1/2 cup Savory Cashew Cream or vegan sour cream
  • 2 cups romaine or iceberg lettuce, shredded
  • 1 to mato, seeded and diced
  • 4 corn tortillas
  • 4 flour tortillas, burrito size

Instructions
 

  • Crisp the corn tortillas. Bake at 400F for 10-15 minutes, turning every 5 minutes and checking often to avoid burning.*
  • Warm vegan taco meat in a skillet on the stovetop.
  • In a small saucepan over medium heat, combine vegan cheese sauce and diced green chiles, and heat until warmed through.
  • In the center of a flour tortilla, add the following ingredients in this order: 1/2 cup vegan taco meat, 1/4 cup vegan cheese sauce, 1 corn tortilla, 1 tablespoon cashew cream, 1/4 cup lettuce, sprinkle of diced tomato, 1 tablespoon cashew cream.
  • Fold in tortilla edges into the center, overlapping each section until the filling is covered.
  • In a skillet over medium heat, crisp crunchwrap folded side down for 1-2 minutes or until browned.
  • Flip crunch wrap over and crisp for another 1-2 minutes or until browned.
  • Serve immediately for maximum crunch and flavor.

Video

Notes

Optional toppings: 
Avocado
Cilantro
Sliced olives
Hot sauce
*I’ve tried many methods to crisp up the tortillas, and although the oven makes sense, it’s tricky to monitor because the tortillas can go from limp to burned in the blink of an eye. I’ve found myself using the microwave more often for this task. I put the tortillas in a single layer on a plate, and microwave at medium power in 1 minute intervals until crispy. You can also make life easier on yourself and buy premade tostadas (be aware, they are fried), or even tortilla chips.
**Substitute canned green chiles with 1 fresh jalapeño, diced and sauteed before mixing in the vegan cheese sauce.
***When assembling the crunchwrap, be careful not to overfill, or the wrapping can get messy.

Nutrition

Serving: 1CrunchwrapCalories: 541kcal
Keyword Plant-based Crunchwrap, Vegan Crunchwrap Supreme
Hungry For More?

Hungry For More?

Get recipes sent to your inbox + a FREE blender muffin e-book!

You have Successfully Subscribed!

Home » Dinner » Vegan Crunchwrap Supreme

2570 shares

Dinner, Lunch, Main Dish bulk cooking, DIY, meal prep, Mexican-inspired, oil-free, wfpb, whole food plant based

About Beth

Beth is a food photographer and recipe developer based in the Pacific Northwest. She never tires of snuggling with her two beautiful kids and owes piles of chocolate chip cookies to her husband, aka the most wonderful person she knows. Keep in touch with Beth on Instagram, Pinterest, Facebook, and Twitter.

Reader Interactions

Comments

  1. Michael Hornback II says

    January 19, 2018 at 7:26 am

    Trust me. This is worth all the fuss. Yum!

    Reply
  2. Abby @ Heart of a Baker says

    January 19, 2018 at 7:43 am

    omg I love taco bell but it’s obviously not very plant friendly, soo this is right up my alley! xo

    Reply
  3. Erin says

    January 19, 2018 at 2:54 pm

    Oh man, this looks/sounds amazing. I can’t wait to try it! I’m currently making another batch of last week’s posted Simmer Sauce, so much deliciousness to choose from.

    Reply
  4. Karen says

    January 22, 2018 at 1:43 pm

    5 stars
    There’s not much food from fast food joints that I miss, but the Crunchwrap Supreme is one of them. I don’t know why I haven’t thought to try a homemade version (diirrr!). I happen to have some sunflower seed cheeze sauce from this weekend that I can tweak to make nacho-y, so, we are a go for launch … er, lunch … tomorrow. 🙂

    Reply
  5. Megan @ MegUnprocessed says

    January 24, 2018 at 5:44 pm

    I’m making this ASAP!!! My husband will love!

    Reply
  6. Carolyn says

    January 26, 2018 at 6:13 pm

    This sounds incredible!

    Reply
  7. Sara Vars says

    January 31, 2018 at 6:21 am

    5 stars
    I can’t even wrap my head around how delicious this was! I was hesitant as I recently made a vegan mac and cheese recipe (not from Pass the Plants) and it was hard to choke down (and I will eat just about anything). This was just amazing, the creaminess of the vegan cheese sauce, a touch of heat, the crunch, and the vegan taco meat had a wonderful taste and texture. Enough leftover (for family of 4) to have tacos another night as well, well worth spending a little more time in the kitchen!! I LOVED it and so did my husband 🙂 Thank you Beth!

    Reply
  8. Ana Balenovic says

    February 1, 2018 at 9:10 am

    5 stars
    Oooh, I like crunchy 🙂 And also the vegan cheeze sauce and ranch sauce both look delicious, Beth! 🙂

    Reply
    • Ana Balenovic says

      February 1, 2018 at 9:17 am

      You also make great videos 😀

  9. Samantha Paul says

    February 15, 2018 at 3:01 am

    Hey Beth…! I also read your post and this is one of my favorite recipes till now. These looks sooo good & more delicious, sounds soooo yummy, I will try to making this in upcoming weekend….thanks for sharing….!

    Reply
    • Beth says

      February 22, 2018 at 12:25 am

      My pleasure, Samantha! I have been making them a little too often. They’re so good!! <3

  10. Ali says

    March 18, 2018 at 9:45 am

    I’m excited to make this for my WFPB family. My kids have missed crunchwraps! I caught you on AMNW making these for a Helen the other day—you did great!

    Reply
  11. Alison says

    August 16, 2019 at 2:44 pm

    For freezing, would you recommend cooking the vegetables and pepitas mix first, or waiting to cook and add spices the day of assembly? I’m going to assemble next week but I will be out of town, so I made it all ahead of time. Thanks

    Reply
    • Beth says

      August 16, 2019 at 4:46 pm

      Hi Alison! I love that you are prepping ahead, that’s so smart. Your future self will thank you. 🙂 As for freezing, you can go either way, they’ll both work well. Can’t wait to hear what you think when it’s all put together next week! 🙂

  12. Marrok says

    January 29, 2020 at 4:52 pm

    5 stars
    Thanks for this idea! If you’re short for time or lazy like me, you can use Gardein crumbles and a taco seasoning or sauce of your choice, and Trader Joe’s Organic Creamy Cashew Fiesta Dip warmed up in the microwave. I also spread some Tofutti sour cream on the corn tortillas.

    Reply
  13. Antonio Cracco says

    October 20, 2020 at 9:55 am

    5 stars
    Hey Beth! A great experience to read your recipe. It is a mouth-watering recipe. It looks so yummy & delicious. Keep sharing nice recipes like this one. Thanks for sharing your knowledge…

    Reply
  14. Antonio Cracco says

    October 20, 2020 at 10:03 am

    Hey Beth! A really nice experience to read your blog. It looks so yummy & delicious. I’ll try this recipe in the upcoming days. Keep sharing good recipes like this one. Thanks for a wonderful recipe…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I share plant-based recipes that anyone will eat. Stick around, won't you? I'm so glad you're here.
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Hungry For More?

Get recipes sent to your inbox + a FREE blender muffin e-book!

You have Successfully Subscribed!

Copyright © 2023 Pass the Plants
Terms of Service | Privacy

2570 shares