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A delicious Ultimate Crispy Vegan Crunchwrap Supreme on a plate, ready to be served

Ultimate Crispy Vegan Crunchwrap Supreme

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Dive into a plant-based paradise with this incredible Vegan Crunchwrap Supreme! Layers of perfectly seasoned vegan crumble, melty dairy-free nacho cheese, crisp shredded lettuce, fresh diced tomatoes, and cool vegan sour cream are all wrapped up in a grilled tortilla, creating a golden, crunchy exterior and an explosion of vibrant flavor in every single bite. It’s the perfect copycat experience, completely satisfying and unbelievably delicious, proving that plant-based can truly be even better than the original. Prepare for a crave-worthy meal that’s surprisingly easy and fun to make at home!

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 (12 oz) package vegan ground "meat" crumble (e.g., Beyond Meat, Impossible, or lentil/walnut crumble)
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 large (10-inch) flour tortillas
  • 4 small (6-inch) tostada shells or crispy hard taco shells
  • 1/2 cup vegan nacho cheese sauce (store-bought or homemade cashew cheese)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced ripe tomatoes
  • 1/4 cup vegan sour cream
  • 1/4 cup salsa or hot sauce (optional)
  • 1/4 cup fresh guacamole or thinly sliced avocado (optional)
  • Extra virgin olive oil or non-dairy butter for grilling

Instructions

  1. Prepare the Vegan Crumble: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegan ground "meat" crumble, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking up the crumble with a spoon, until heated through and slightly browned, about 5-7 minutes. Remove from heat and set aside.
  2. Assemble the First Layer: Lay one large flour tortilla flat on a clean surface. Spread about 2 tablespoons of vegan nacho cheese sauce in a circular shape in the center, leaving approximately a 1-inch border around the edge of the tortilla. Spoon a quarter of the seasoned vegan crumble mixture evenly over the cheese.
  3. Add the Crunch: Carefully place one small tostada shell or crispy hard taco shell directly over the vegan crumble layer. This creates the signature crunch.
  4. Layer the Fresh Toppings: Spread about 1 tablespoon of vegan sour cream onto the tostada shell. Top with a quarter of the shredded iceberg lettuce and diced tomatoes. Add a dollop of salsa or a spoonful of guacamole/sliced avocado if you're using them for extra flavor.
  5. Fold and Seal: Take the edges of the large tortilla and begin folding them inward towards the center, overlapping slightly, until all the ingredients are fully enclosed and a neat hexagon shape is formed. Press down gently but firmly to secure the folds. If any small gaps appear in the center, you can use a small piece of another tortilla to patch them.
  6. Grill to Golden Perfection: Heat a large non-stick skillet or griddle over medium heat. Add a little extra virgin olive oil or non-dairy butter to coat the pan. Carefully place the assembled crunchwrap, seam-side down, into the hot pan. Cook for 3-4 minutes, or until deeply golden brown and deliciously crispy.
  7. Flip and Finish: Using a wide spatula, carefully flip the crunchwrap and cook for another 3-4 minutes on the second side, until it's also golden brown and heated through. The cheese inside should be perfectly melted. Repeat the grilling process with the remaining crunchwraps.
  8. Serve Hot: Remove the finished crunchwraps from the pan, slice in half if desired, and serve immediately. These are fantastic on their own, or with extra salsa, hot sauce, or vegan sour cream on the side for dipping.

Notes

• **Spice It Up:** For a fiery kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the vegan crumble mixture while cooking.
• **Homemade Vegan Nacho Cheese:** If you prefer to make your own, blend 1 cup of soaked cashews with 1/4 cup nutritional yeast, 2 tbsp lemon juice, 1/4 cup non-dairy milk, a pinch of turmeric for color, and spices like garlic powder and onion powder until smooth and creamy.
• **Storage:** While best enjoyed fresh, leftover Vegan Crunchwrap Supreme can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet or air fryer for optimal crispness.
• **Tostada Alternative:** No tostada shells? No problem! You can use small hard taco shells, or cut a small circle from another large tortilla and bake or fry it until crispy before adding to your crunchwrap.

Nutrition

  • Serving Size: 1 crunchwrap
  • Calories: 450
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/ultimate-vegan-crunchwrap-supreme-recipe/

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