this homemade Vegan Crunchwrap Supreme recipe is a tasty update on the classic drive thru fave. tips on How To Make a Crunchwrap, How To Fold a Crunchwrap!
recipe originally published September 17, 2013
TABLE OF CONTENTS
- What Is A Crunchwrap?
- Is the Crunchwrap Vegan?
- Ordering A Vegan Crunchwrap
- How To Make a Crunchwrap
- How To Fold a Crunchwrap
- Crunchwrap Ingredient Variations
- Meal Prep / Storage - How Long Do Crunchwraps Last?
- Vegan Copycat Recipes
- Late Night Recipes
- Vegan Crunchwrap Supreme Recipe
Homemade Vegan Crunchwrap Supreme
Fourth meal, anyone?
My last night drive thru choice in college was always a bean burrito with green sauce. and one of these things. The Crunchwrap Supreme.
I'd order mine with beans, no cheese, no sour cream. Mmm hmm.
If you are a fan, you can now have a vegan crunchwrap, and you can make them yourself.
What Is A Crunchwrap?
A Crunchwrap Supreme is easily one of the most popular items on the fast food fourth meal menu. The original Crunchwrap Supreme is a large tortilla folded in a disc shape around beef, cheese, lettuce, tomato, sour cream and a crisp tortilla. Grilled to a perfectly golden crisp - a tasty hand held meal!
This Homemade Crunchwrap Supreme recipe is the vegan copycat of the Taco Bell classic.
Is the Crunchwrap Vegan?
The original Crunchwrap is not vegan - the ingredients include beef and cheese.
Can the Taco Bell Crunchwrap be made vegan? YES. Yes, it can. Continue reading for tips on ordering a vegan crunchwrap and making one at home.
Ordering A Vegan Crunchwrap
- Black Beans from the 'fresco' menu
- Sour Cream
How To Make A Crunchwrap
There really is no wrong way to assemble these, and they really could not be easier – but since I have been making this Vegan Crunchwrap Supreme recipe since 2013, I do have a few tips.
Tip one - add the fillings in the center of the large tortilla, leaving enough room to fold the tortilla completely closed all around.
I like to add the meat / beans first, then the cheese sauce or grated vegan cheese. Let it melt into the first layer. Then comes the corn tortilla layer – I have been known to use crunchy tortilla chips instead, if I do not have corn tortillas or just want more crunch!
Salsa or tomatoes come next.
Tip two - In early days of making the vegan Crunchwrap recipe, I would shred the iceberg lettuce. I learned early on that larger pieces of lettuce leaves piled on each other works as a barrier to keep layers separate.
This may not be important to anyone but those who photograph what they eat… ha!
Anyway, I rip iceberg lettuce leaves into the size and shape of the rest of the ingredients – about three inches round or so.
The avocado rests nicely atop several layers of iceberg lettuce leaves (more crunch! I love crunch!), and then it is folded and you are literally minutes away from enjoying your own crunchwrap, no drive thru needed.
Tips On Folding A Crunchwrap
This is much easier than we'd think - literally folding the edges in as you go around. The end result is generally a five sided circle.
- Tip One: leave enough edge while you are filling to fold the tortilla completely closed.
- Tip Two: secure the middle where all the folds come together with a bit of grated cheese. As the crunchwrap cooks, this will help seal the tortilla closed.
And... more cheese!
Crunchwrap Ingredient Variations
For a quick lunch, I make a crunchwrap with beans and pop it in the air fryer. If I have a bit more time, or some leftover Spicy Vegan Meat Crumbles, I use that as the meaty filling. I made a fish taco version of the crunchwrap, with vegan fish and a spicy sweet mango salsa: Fish Taco Crunchwrap.
Meal Prep and Storing - How Long Do Crunchwraps Last?
The Homemade Crunchwrap Supreme can be made for a crowd - assemble as many as you need and bake them on a sheet pan! Carefully flip them over halfway through baking, or if you have two sheet pans, place one on top of the crunchwraps with a weight of some sort. An oven style panini press, of sorts.
For make ahead meal prep, you can air fry or bake ahead of time, then cool, wrap, and refrigerate. You can also make several crunchwraps ahead of time, wrap as is, then cook for the first time just before you eat.
Crunchwraps can be refrigerated for 2 days - a day or two more if you add the lettuce at serving time.
Vegan Copycat Recipes
Late Night Recipes
- Jalapeno Popper Sandwich
- Pumpkin Bread French Toast
- Mashed Potato Bowl
- Vegan Egg Salad
- Spicy Peanut Noodle Bowl
- Enchilada Dip
- Lemon Poblano Mac and Cheese
- Crispy Reuben Rolls
- Chipotle Quesadillas
Did You Make This Recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
- 1 regular size gluten free tortilla
- 2 tablespoons refried pinto beans
- (or Spicy Vegan Meat Crumbles)
- 2 tablespoons grated vegan cheese or queso sauce
- 1 small corn tortilla
- 2-3 iceberg lettuce leaves
- 2 tablespoons guacamole or sliced avocado
- 2-3 tablespoons salsa
- Preheat oven to 325 °F or prepare your air fryer.
- Assemble each crunch wrap by stacking in this order:
- large regular tortilla
- beans or meat
- grated cheese or cheese sauce
- small corn tortilla
- whole iceberg lettuce leaves
- guacamole or avocado slices
- fold, turn, fold, turn, fold, turn...
- more cheese to 'seal' closed
- In the air fryer: Cook the Taco Crunch Wrap for 6 minutes at 350°F.
- Bake at 325 °F for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.
- *Guacamole = mashed avocado, lemon juice, sea salt
dairy, egg, soy and gluten free, vegan
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 crunchwrap
Amount Per Serving: Calories: 519Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 430mgCarbohydrates: 43gNet Carbohydrates: 17gFiber: 26gSugar: 9gProtein: 22g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.