The BEST Vegan Crunchwrap Supreme

When it comes to comfort food with a satisfying crunch and bold, savory flavors, the Vegan Crunchwrap Supreme reigns supreme. This plant-based twist on the fast food favorite layers spiced “beefy” crumbles, melty dairy-free cheese, crisp lettuce, juicy tomatoes, and creamy guacamole or vegan sour cream—wrapped in a grilled tortilla hug. Each bite delivers a hot, cheesy, crunchy, and oh-so-satisfying experience that even meat-lovers will crave.

Whether you’re making it for a quick weeknight dinner, a party snack, or your next meal prep rotation, this dish hits all the right notes. It’s fully customizable and can be made gluten-free or soy-free depending on your preferences. It’s the kind of recipe that turns any dinner into a mini fiesta. Let’s dive into the delicious details of what you’ll need!

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Ingredients for this Vegan Crunchwrap Supreme

• 1 tbsp olive oil
• 1 cup plant-based ground meat (soy, pea protein, lentil-based, etc.)
• 1 tbsp taco seasoning
• 6 large flour tortillas (burrito-sized)
• 6 small tostada shells or crunchy corn tortillas
• 1 cup vegan nacho cheese or shredded vegan cheese
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup guacamole or mashed avocado
• 1/2 cup vegan sour cream
• Fresh chopped cilantro (optional)
• Salt to taste
• Hot sauce (optional)

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Step 1: Prepare the Vegan “Meat”

Heat olive oil in a skillet over medium heat. Add your plant-based ground meat and cook for 5–7 minutes, breaking it apart with a spatula until browned. Stir in the taco seasoning and a splash of water, cooking for another 2 minutes to let the flavors meld. Set aside.

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Step 2: Warm the Tortillas and Cheese

Warm the flour tortillas slightly to make them pliable—just 10 seconds per side in a hot pan or microwave will do. If you’re using shredded vegan cheese, sprinkle a layer onto the center of each tortilla and microwave or pan-heat briefly until melty.

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Step 3: Assemble the Layers

Start by spreading a layer of seasoned vegan meat onto the center of each tortilla. Follow with a generous drizzle of vegan nacho cheese or your melty alternative. Place a crispy tostada shell over the meat and cheese.

Next, layer on the lettuce, diced tomatoes, guacamole or avocado, vegan sour cream, and a sprinkle of cilantro. Feel free to customize with jalapeños or hot sauce for extra heat.

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Step 4: Fold the Crunchwrap

Carefully fold the edges of the tortilla up and over the center in a circular motion, forming pleats until the entire wrap is sealed. If your tortilla is too small, you can cut a small round from an extra tortilla to place in the center for full coverage before folding.

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Step 5: Grill to Golden Perfection

Heat a clean skillet over medium heat. Place the folded side of the crunchwrap down and cook for 2–3 minutes until golden and sealed. Flip and cook the other side until crisp and browned. Repeat with all wraps.

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Step 6: Serve and Enjoy!

Slice in half for the ultimate cross-section reveal and serve warm with extra guacamole, salsa, or vegan queso. Perfect for sharing—or not!

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Estimated Nutrition (Per Crunchwrap, approx.)

• Calories: 420 kcal
• Protein: 14g
• Fat: 18g
• Carbohydrates: 46g
• Fiber: 7g
• Sugar: 3g
• Sodium: 680mg

Nutrition may vary based on the brand of vegan meat, tortilla size, and optional toppings.

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Frequently Asked Questions

1. Can I make this gluten-free?

Yes! Use gluten-free tortillas and ensure your vegan meat and tostada shells are also gluten-free.

2. What can I use instead of vegan ground meat?

Try lentil taco filling, crumbled tofu, tempeh, or even mashed black beans for a hearty, wholesome alternative.

3. Can I bake the crunchwrap instead of grilling?

Absolutely. Bake at 400°F (200°C) for 12–15 minutes or until golden and crispy, flipping halfway through for even browning.

4. How do I prevent the crunchwrap from falling apart?

Make sure your tortilla is warm and pliable, don’t overfill, and always place it seam-side down first when cooking to seal it well.

5. Can I prep these ahead of time?

Yes! You can assemble the crunchwraps (without lettuce and guac), wrap them in foil, and refrigerate for up to 24 hours before cooking.

6. What’s a good substitute for tostada shells?

Use a crispy corn tortilla or even some crushed tortilla chips if you’re in a pinch. The crunch layer is key!

7. Is this kid-friendly?

Very much so! You can control the spice level and add fun toppings kids enjoy like corn or dairy-free ranch drizzle.

8. What sauces pair well with this?

Vegan queso, chipotle mayo, salsa verde, or a creamy avocado dressing are perfect pairings.

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