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4.1 from 24 votes

Vegetarian Crunchwrap Supreme

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 1 serving
Calories: 1465 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Cut the tofu into 1/2 inch cubes.
  2. 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. 
  3. 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. 
  4. While the tortilla is sautéing, whisk together the sauce ingredients.
  5. 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.
  6. 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. 
  7. 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

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

% 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.