Vegetarian Crunchwrap Supreme
User Reviews
4.1
24 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
16 mins
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Servings
1 serving
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Calories
1465 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Crunchwrap Supreme
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This Vegetarian Crunchwrap Supreme is loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It's way better (and healthier) than anything you'll get at a fast food chain.
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Ingredients
For the Crunchwrap
- 4 ounces extra firm tofu, make sure to drain all the water off and squeeze to remove
- 5 tablespoons olive oil
- 1 teaspoon taco seasoning
- 1/2 teaspoon kosher salt
- 1 small 4-5 inch corn or flour tortilla
- 1 large 10-12 inch flour tortilla
- 3/4 cup Mexican shredded cheese or mix of Monterrey Jack, mozzarella and cheddar or favorite vegan cheese (if you want to make the recipe vegan)
- 1/2 cup shredded lettuce
- 1 small tomato, seeded and diced
For the Sauce:
- 1/4 cup sour cream (or dairy free sour cream for vegan option)
- 1 tablespoon mayonnaise (or vegan mayonnaise)
- 1 tablespoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Spanish sweet paprika
- Juice from 1/2 lemon
- 1/4 teaspoon salt
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Instructions
- Cut the tofu into 1/2 inch cubes.
- Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
- Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
- While the tortilla is sautéing, whisk together the sauce ingredients.
- Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.
- Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
- Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden.
Notes
- Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
- Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
- Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
Nutrition Information
Show Details
Calories
1465kcal
(73%)
Carbohydrates
50g
(17%)
Protein
39g
(78%)
Fat
126g
(194%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
20g
Monounsaturated Fat
65g
Trans Fat
0.03g
Cholesterol
120mg
(40%)
Sodium
3096mg
(129%)
Potassium
693mg
(20%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
3152IU
(63%)
Vitamin C
28mg
(31%)
Calcium
871mg
(87%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 1465 kcal
% Daily Value*
| Calories | 1465kcal | 73% |
| Carbohydrates | 50g | 17% |
| Protein | 39g | 78% |
| Fat | 126g | 194% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 65g | 325% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 120mg | 40% |
| Sodium | 3096mg | 129% |
| Potassium | 693mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 3152IU | 63% |
| Vitamin C | 28mg | 31% |
| Calcium | 871mg | 87% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
24 reviews
Good
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