0 from 678 votes
The BEST Vegan Crunchwrap Supreme
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 30 mins
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 10-inch burrito-size flour tortillas
- 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)
- chopped tomatoes
- Salsa of choice
- shredded iceberg lettuce
- 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!
Cup of Yum
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
18g
(6%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Sodium
258mg
(11%)
Potassium
446mg
(13%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
252IU
(5%)
Vitamin C
3mg
(3%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories
% 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.