The BEST Vegan Crunchwrap Supreme
User Reviews
5
The BEST Vegan Crunchwrap Supreme
Description
This vegan take on the classic Crunchwrap Supreme starts with placing a large 10-inch flour tortilla flat, then layering it with central fillings such as seasoned vegan taco meat and creamy vegan nacho cheese. The toppings include vegan sour cream and guacamole, while fresh chopped tomato, salsa, shredded iceberg lettuce, and cilantro add brightness and crunch. A crispy tostada shell placed above the meat adds a crisp contrast to the soft ingredients.
Because the tortilla may not be large enough to fold completely around the fillings, an extra tortilla cut into wedges is used to patch the bottom and secure the wrap. The assembly of creamy, crunchy, and fresh components folded into a portable shape makes it convenient to eat. This recipe relies on the combination of textures and vegan substitutes to mimic the layers of a traditional Crunchwrap Supreme.
These crunchwraps can be cooked in a skillet or pressed briefly to heat through and melt the cheese sauce, giving slight crispness to the exterior while keeping the interior warm and melty. They serve well as a satisfying vegan meal or snack with varied flavors and textures in each bite.
Ingredients
- flour tortilla 10-inch burrito-size
- Vegan Taco Meat (recipe below)
- Vegan Nacho Cheese Sauce (recipe below)
- Tostada Shells (store-bought, or homemade recipe below)
- Vegan Sour Cream (store-bought, or homemade recipe below)
- Guacamole (recipe below)
- tomato chopped
- salsa of choice
- iceberg lettuce shredded
- cilantro leaves
Instructions
- Place a flour tortilla on a flat surface. Reserve an extra tortilla and cut it into four wedges - you’ll use it to patch up the bottom of each crunchwrap (most burrito-size tortillas are not large enough; see notes and photos in blog post).NOTE: if you’re just making one crunchwrap, you can use your tostada shell to cut out a round of the flour tortilla of the same size and use it to patch up the bottom of the crunchwrap (this is the prettier option but more wasteful if you’re making more than one crunchwrap).
- Add all of the fillings, but do not overstuff or overfill! Spread out a layer of the Vegan Nacho Cheese Sauce in the middle, in roughly the same size as the tostada shell, but leave a generous border. Add some of the Vegan Taco Meat on top, spreading out to the border of the cheese sauce.
- Spread some Vegan Sour Cream onto a Tostada Shell. Place the tostada shell on top of the vegan ground beef, sour cream side face up.
- Top the sour cream with a small handful of chopped tomatoes, followed by a few spoons of salsa, a small handful of shredded lettuce, a few spoons of the Guacamole, and a few cilantro leaves. Place one of the extra tortilla cut-wedges on top of the fillings.
- To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold. NOTE: If your flour tortillas are dry, I recommend briefly microwaving them in a damp paper towel to add some moisture, as dry tortillas will start to unfold.
- Cook the crunchwraps. Heat a skillet with a bit of oil over medium heat. Add a crunchwrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 258mg | 11% |
| Potassium | 446mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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