๐ฎ Vegan Crunchwrap Supreme
Servings: 4
Prep Time: 20โ25 minutes
Cook Time: 10 minutes per wrap
Totally delicious | Meal-prep friendly | Easy to customize
๐ง Ingredients
Essential Components (per Crunchwrap):
- 1 large burrito-size tortilla (10โ12 inches)
- 1 tostada shell (or use a small crunchy corn tortilla or tortilla chips)
- 1/2 cup vegan taco filling (see options below)
- 2โ3 tbsp vegan nacho cheese or shredded vegan cheese
- 2โ3 tbsp vegan sour cream or plain plant yogurt
- 2โ3 tbsp guacamole or avocado slices
- Shredded lettuce
- Diced tomato or salsa
๐ฑ Vegan Taco Filling Options (choose one or mix):
๐ค Lentil-Walnut Taco “Meat” (quick & hearty):
- 1 cup cooked lentils
- 1/3 cup finely chopped walnuts
- 1 tbsp soy sauce or tamari
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Optional: splash of lime juice or hot sauce
Mix in a skillet for 5โ7 mins until heated and slightly crisped.
๐ซ Other Filling Ideas:
- Vegan ground beef crumbles (like Beyond, Gardein, or homemade)
- Seasoned black beans or refried beans
- Crumbled tofu or tempeh taco meat
๐ง Quick Vegan Nacho Cheese Sauce (Optional but great):
Ingredients:
- 1/2 cup raw cashews (soaked 2+ hrs or boiled 10 mins)
- 1/2 cup plant milk
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp turmeric (for color)
- 1 tsp lemon juice
- Salt to taste
- Optional: 1 tsp sriracha or chipotle for a spicy kick
Blend all ingredients until smooth and warm in a pan or microwave before using.
๐ง Assembly Instructions
- Warm the tortilla:
- Microwave for 10โ15 seconds or heat in a pan until soft and pliable.
- Layer the center:
- Add your taco filling to the center in a circular mound (leave at least 1.5โ2 inches of tortilla around the edge).
- Top with cheese sauce or shreds.
- Add tostada shell or handful of tortilla chips for crunch.
- Spread sour cream and guac on top.
- Add shredded lettuce, diced tomatoes, and any extras.
- Fold the wrap:
- Fold the edges of the tortilla up and over the center in pleats to form a hexagon (start with one edge, then keep going around).
- If your tortilla is too small, you can place a small piece of another tortilla in the center before folding to help seal it.
- Cook the Crunchwrap:
- Heat a skillet over medium heat and lightly oil it.
- Place Crunchwrap fold-side down and cook for 2โ3 minutes until golden and sealed.
- Flip and cook the other side until crisp.
๐ฅ Serve With:
- Salsa, hot sauce, or vegan queso
- A side of rice or beans
- Extra guac and tortilla chips
- Vegan crema or jalapeรฑo ranch
โ๏ธ Storage Tips
- Assembled (uncooked) Crunchwraps can be wrapped and refrigerated for 1โ2 days
- Reheat in skillet or air fryer for best texture
- Not ideal for freezing due to fresh toppings like lettuce/tomato โ add those fresh!