Vegan Crunchwrap Supreme

Published: Dec 13, 2022 by Kathy Carmichael · This post may contain affiliate links.

Skip Taco Bell, and make your vegan version of this healthy vegan crunchwrap supreme at home. Get a little crunch in your burrito by filling it with vegan goodness. This vegan crunchwrap supreme recipe is a keeper!

Crunchwrap Supreme on a plate lined with parchment paper, cut in half on the table.

When craving a crunchwrap supreme, I don't go to Taco Bell; I stay home. So I can proudly say my vegan crunchwrap supreme is way better. But, of course, I had to go to Taco Bell to figure out what was inside and how they double-wrapped their creation. I was grossed out. Taco Bell's Crunchwrap Supreme recipe is a cross between their Tostada and a burrito supreme.

Jump to:

Crunch Wrap Ingredients
Crunch Wrap Ingredient Substitutions
How to Fold the Tortilla
Cooking the Crunch Wrap
Air Fryer Instructions
How to Avoid Sogginess
Recipe Variations
Recipe FAQs
Tips
Healthy Vegan Mexican Recipes
📖 Recipe
💬 Reviews

Its grilled flour tortilla is folded into a hexagon filled with seasoned ground beef, a tostada shell, nacho cheese sauce, reduced-fat sour cream, diced tomatoes, and shredded lettuce.

I skipped the meat altogether, and I veganized it. Also, Taco Bells' crunchwrap supreme is greasy on the inside, outside, and upside down 🙂

Crunch Wrap Ingredients

First, choose your favorite burrito ingredients, large and small tortillas, and large burrito-size tortillas. Although Taco Bell uses a fried tostada inside, I skip that part, use two tortillas, and fill my crunchwrap supreme with vegan goodness.

Whole Wheat Burrito Tortillas: The larger the tortilla, the more you can stuff inside your wrap.
Black Beans: Black beans are perfect for this recipe. They are firm and meaty.
Vegan Nacho Cheese Sauce: I make a vegan nacho cheese sauce with potatoes and carrots.
Jalapeños: When cooking with jalapenos, wear gloves and remove the seeds and the vein before chopping.
Cooked Brown Rice: I love brown rice; it absorbs the cheese sauce and flavors inside the crunch wrap.
Avocados: Using avocado in the wrap gives it a creamy texture.
Grape Tomatoes: I like cooking with grape tomatoes because they have fewer seeds and firm skin. As a result, the crunch wrap doesn't get soggy.
Yellow Onion: Yellow onions have a nice balance of astringency and sweetness in their flavor, becoming sweeter the longer they cook

Crunch Wrap Ingredient Substitutions

Add lentil taco meat for a more filling crunch wrap.
Or, try a cauliflower taco filling instead.
Another option is a Mexican potato taco filling.
Pinto beans are an excellent substitution for black beans.
Try vegan cheese instead of vegan nacho cheese sauce. I like the Violife brand.
Include grilled or roasted vegetables.
Cherry tomatoes or snacking tomatoes are similar to grape tomatoes. They contain very few seeds, keeping your crunchwrap from getting soggy.
Red onions are sweet and a great alternative to yellow onions.
Add fat-free vegan refried beans
Serve salsa on the side for dipping.
If you love vegan sour cream, add a dollop.
Skip the tortillas and put everything in a bowl, and go crazy!

Because I have a big family and like to eat together, I use four skillets simultaneously. Then, we can all eat together. And, if you fold your vegetarian crunchwrap tight enough, the pans don't get dirty! I'm all about less cleanup!

How to Fold the Tortilla

Since Taco Bell claims their Crunchwrap Supreme is easy to eat on the go, the vegan version also travels well.

For that reason, it's all in how you fold your tortilla. So, focus on the center of the tortilla where the veggies are located, and then fold the tortilla around the center ingredients.

To make it easier to fold, warm the tortilla for a few seconds in the microwave to make it softer and easier to bend.

First, lay the tortilla on a flat surface, and add your filling to the center.

Finishing folding the crunchwrap supreme on the counter.

Next, hold the first fold, and continue around the circumference of the tortilla, folding the corners as you go.

Cooking the Crunch Wrap

Once the tortilla is folded all the way around, place it seam-side down in a non-stick pan. You do not need any oil or cooking spray as an added note. However, the non-stick pan will brown the Crunchwrap all without any oil.

Cooking the vegan crunchwrap supreme in a pan on the stove

Again, it is essential to note that the seam (bottom side of the crunchwrap) should be brown before flipping.

As a result, the seam will seal, and the crunchwrap will stay together.

Air Fryer Instructions

If you love your air fryer like I do, air-fry the crunch wrap in minutes!

Preheat the air-fryer to 380 degrees
Place the crunch wrap seam down in the base of the air-fryer
Cook for 3-4 minutes
Place crunch wraps in a 250-degree oven on a baking sheet while you batch cook the other remaining crunch wraps.

How to Avoid Sogginess

I layer my ingredients with the wet ingredients in the middle to prevent sogginess. In other words, use dry on the outside and wet on the inside of the layers.

For example, start with brown rice as the base, which will act like a sogginess barrier for the other ingredients. Then, layer veggies, and the cheese sauce should end up in the middle.

For this vegan crunchwrap recipe, I used my vegan nacho cheese sauce leftover from last night's dinner. If you think ahead, you can use multiple recipes for different dishes.

That way, you avoid any soggy bread. So with that in mind, a vegetarian crunch wrap isn't crunchy if it's soggy.

vegan nacho cheese sauce in a bowl dipping a blue chip into the bowl

Recipe Variations

If you are an alternative meat fan, adding some BOCCA or Beyond Meat taco meat adds another level of yum. Furthermore, I make vegan sour cream because what's Mexican food without a little sour cream goodness?

Next, vegan store-bought cheese will work if you don't want to make your own vegan nacho cheese sauce. I prefer to use Violife shredded cheese in a pinch.

As a rule, I also like fresh pico de gallo. However, store-bought salsa works just as well. Of course, everyone has their favorite beans and veggies. Even though I used black beans, pinto beans are a great replacement.

So, personalizing your Crunchwrap supreme recipe is essential!

Recipe FAQs

How many calories are in a Taco Bell Crunchwrap Supreme?

Taco Bell's Crunchwrap Supreme meal contains more than 530 calories with at least 20g of fat.

How many calories are in a vegan crunch wrap supreme?

There are 358 calories and only 2 grams of fat in my vegan version of this crunchwrap supreme.

Is the vegan crunch wrap supreme filling?

Yes, with brown rice, black beans, and a variety of vegetables, the crunch wrap is not only filling but also healthy and delicious.

Tips

Unlike Taco Bell, I don't use any oil in my pan.
The tortilla grills ideally without any spray or oil in the non-stick pan.
Another tip is to grill the folded side first.
Not only does it help with flipping it over, but it also helps seal the folded section so it doesn't come apart.
Because I have a big family and like to eat together, I use four skillets simultaneously. So then, we can all eat together.
And, if you fold your vegetarian crunchwrap tight enough, the pans don't get dirty!
Add a dollop of vegan sour cream and a spoonful of guacamole.
Serve with Mexican rice and a Mexican chopped salad.

The next time you're craving a crunchwrap supreme, skip the drive-through, and give this vegan crunchwrap supreme recipe a try!

Healthy Vegan Mexican Recipes

If you love this crunchwrap supreme recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe

Crunchwrap Supreme

Kathy Carmichael

Skip Taco Bell, and make your vegan version of this healthy vegan crunch wrap supreme at home. Get a little crunch in your burrito by filling it with vegan goodness.

4.47 from 144 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 14

Total Time 24

Course Sandwiches

Cuisine Mexican

Servings servings

Calories 358 kcal

Ingredients

CRUNCH WRAP

▢ 4 large whole wheat burrito tortillas plus 4 small tortillas (0r one cut into four equal quarters)
▢ 15 ounces black beans rinsed and drained
▢ 1 cup Nacho “Cheese” Sauce
▢ 2 jalapeños
▢ 1 cup cooked brown rice
▢ 2 Avocados pit removed, and cut into bite sized pieces
▢ 1 cup grape tomatoes diced
▢ 1 yellow onion diced

Instructions

Prepare all vegetables by cutting chopping them
Lay one tortilla on a plate surface
Place a ¼ cup of cooked brown rice in the middle.
Place ¼ of the can of black beans on top of the rice.
Continue with ¼ of the remaining ingredients.
Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center's ingredients.
Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Heat a Non-Stick Pan for Oil-Free Cooking to medium-low.
Place the tortilla folded side down first; this will seal the folds.
Cook for about 7 minutes; check to make sure golden brown before flipping over.
Gently flip crunch wrap over.
Cook another 7 minutes, checking to make sure it is golden brown.
Make the remaining 3 crunch wraps (I use different pans to have them all done once).
Place crunch wraps in a 250-degree oven on a baking sheet as you cook the remaining crunch wraps to keep warm.

Air-Fry Cooking

If you love your air fryer like I do, air-fry the crunch wrap in minutes!
Preheat the air-fryer to 380 degrees
Place the crunch wrap seam down in the base of the air-fryer
Cook for 3-4 minutes
Place crunch wraps in a 250-degree oven on a baking sheet while you batch cook the other remaining crunch wraps.
Serve with salsa or guacamole or BOTH!

Notes

Unlike Taco Bell, I don't use oil in my pan.
The tortilla grills ideally without any spray or oil in the non-stick pan.
Another tip is to cook the folded side first.
Not only does it help with flipping it over, but it also helps seal the folded section so it doesn't come apart.
When using firm tortillas, helps warm them in the microwave or steamer to make them bend easily. This is helpful when using gluten-free tortillas.
I layer my ingredients with the wet ingredients in the middle to prevent sogginess. In other words, use dry on the outside and wet on the inside of the layers.
For example, start with brown rice as the base, which will act like a sogginess barrier for the other ingredients. Then, layer veggies, and the cheese sauce should end up in the middle.
Serve with Mexican rice and a Mexican chopped salad.
For this Crunchwrap recipe, I used my Nacho "Cheese" Sauce leftover from last night's dinner. If you think ahead, you can use multiple recipes for different dishes.
Add a dollop of vegan sour cream and a spoonful of guacamole.

Nutrition

Serving: 4gCalories: 358kcalCarbohydrates: 76gProtein: 19gFat: 2gPolyunsaturated Fat: 2gSodium: 383mgPotassium: 1049mgFiber: 21gSugar: 8gVitamin A: 856IUVitamin C: 25mgCalcium: 181mgIron: 4mg

Tried our recipe?Let us know how it was!