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How to Veganize Your Crunch Wrap Supreme (Better Than Taco Bell!)

Updated on by 45 Comments

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Crunchwrap Supreme Recipe

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.

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 Tostado and a Burrito Supreme.

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 was greasy on the inside, outside, and upside down 🙂 

How to make a vegan crunch wrap supreme

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

Instead of using my panini maker, I use my Best Non-Stick Pan for Oil-Free Cooking. Once I tried using my panini maker; unfortunately, it didn't turn out as well.

However, it did taste just as good, but it was smashed and not easy to eat. As a result, the skillet is a much better way to go. 

Ingredients

  • Whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
  • Black beans
  • Vegan Nacho Cheese Sauce or substitute vegan cheese of choice
  • Jalapeños
  • Cooked brown rice
  • Avocados
  • Grape tomatoes
  • Yellow onion

Substitutions

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. Then, we can all eat together. And, if you fold your vegetarian crunchwrap tight enough, the pans don't even get dirty 🙂 

How to fold the vegan crunch wrap supreme

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 the way 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. 

Crunchwrap folding step 1

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

crunchwrap fold step 2

How to cook the crunchwrap supreme

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. 

Cook crunchwrap seam side down

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. 

crunchwrap flip over to cook opposite side

New Air-Fry Crunch Wrap Supreme

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 a soggy vegan crunchwrap supreme

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 the 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 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. 

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

Vegan Nacho Cheese Sauce

Other suggestions for making the crunch wrap unique

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

Next, vegan storebought cheese will work if you don't want to make your own Nacho "Cheese" Sauce. I prefer to use Follow Your Heart slices in a pinch, not the shreds. For some reason, the sliced cheese melts and tastes better than the shredded cheese. Violife shreds are also a good choice. 

As a rule, I also like fresh Pico de Gallo, but again, your favorite storebought 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! 

FAQs

How many calories are in a non-vegan Crunchwrap Supreme meal?
 
A non-vegan Crunchwrap Supreme meal contains more than 530 calories with at least 20g of fat. 
 
How many calories are in a vegan Crunchwrap Supreme meal?
 
A vegan Crunchwrap Supreme meal contains around 470 calories with 6g of fat. 

If you love healthy vegan Mexican food, try these recipes!

If you want to share your recipes and learn from others, join our Facebook page Vegan and Plant-Based Recipe Sharing with Kathy's Vegan Kitchen.

Crunchwrap Supreme Recipe
Yield: 4 servings

Crunchwrap Supreme Recipe

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

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.

Ingredients

CRUNCH WRAP

  • 4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
  • 1 15 ounce can 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

  1. Prepare all vegetables by cutting chopping them
  2. Lay one tortilla on a plate surface
  3. Place a 1/4 cup of cooked brown rice in the middle.
  4. Place 1/4 of the can of black beans on top of the rice.
  5. Continue with 1/4 of the remaining ingredients.
  6. Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center's ingredients.
  7. Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
  8. Heat a Non-Stick Pan for Oil-Free Cooking to medium-low.
  9. Place the tortilla folded side down first; this will seal the folds.
  10. Cook for about 7 minutes; check to make sure golden brown before flipping over.
  11. Gently flip crunch wrap over.
  12. Cook another 7 minutes, checking to make sure it is golden brown.
  13. Make the remaining 3 crunch wraps (I use different pans to have them all done once).
  14. Place crunch wraps in a 250-degree oven on a baking sheet as you cook the remaining crunch wraps to keep warm.


New Air-Fry Crunch Wrap Supreme

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

  1. Preheat the air-fryer to 380 degrees
  2. Place the crunch wrap seam down in the base of the air-fryer
  3. Cook for 3-4 minutes
  4. 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

Substitutions

Use Lentil Taco Meat 

Cauliflower filling

Mexican Potato Taco filling

Tempeh Taco filling

Tofu Taco filling

Grilled or roasted vegetables

Add fat-free vegan refried beans 

Salsa (for dipping)

Tips

  1. Unlike Taco Bell, I don't use any oil in my pan.
  2. The tortilla grills ideally without any spray or oil in the non-stick pan.
  3. Another tip is to cook the folded side first.
  4. Not only does it help with flipping it over, but it also helps seal the folded section, so it doesn't come apart. 
  5. When using firm tortillas, it helps warm them in the microwave or in a steamer to make them easier to bend. This is helpful when using gluten-free tortillas.

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 470Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 452mgCarbohydrates 129gFiber 38gSugar 3gProtein 54g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: Mexican / Category: Sandwiches
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Reader Interactions

Comments

  1. Judy

    This are fairly easy to make and so delicious! Thank you!

    Reply

    • Kathy Carmichael

      Hi Judy, Thank you. My family loves them. It takes a little practice with the fold, but once you have that down, it all works out.

      Reply

  2. Amber

    Do you saute the veggies before putting them in the wrap?

    Reply

    • Kathy Carmichael

      Amber, good question. Yes, I do, but it is a preference of how you like your veggies. They can be raw or cooked.

      Reply

  3. Suzie

    I don’t like avocados- will it work without? Any suggestions would be great! ????????

    Reply

    • Kathy Carmichael

      Hi Suzie, you don't need avocado. You can really add anything you like. Let me know if you like it.

      Reply

  4. Debbie frenze

    I wish you had a video, I am trying to understand how you flip it without everything falling out??

    Reply

    • Kathy Carmichael

      Hi Debbie! I use a plate the size of the pan, slide the crunchwrap out, and then put the pan on top of the plate, and flip it. Does that make sense? I never thought about a video showing how. Sorry if I didn't explain well enough. I hope you enjoy the crunchwrap!

      Reply

  5. Lisa

    Do you think it would be OK to make this the night before for lunch at work? Especially with the avocados in it? Thank you!

    Reply

    • Kathy Carmichael

      Hi Lisa! Yes, you can make it the night before and heat up for lunch. When I make it the day before, I squeeze lime over the avocado to keep it from browning as much. It does still get a little brown though. I hope this helps.

      Reply

  6. Ella

    Do these freeze well?

    Reply

    • Kathy Carmichael

      Hi Ella, the filling will freeze, but I have never frozen the entire thing. And I don't think my family has ever left any left overs hahah

      Reply

  7. Anita

    This may be a weird question but, is it too much tortilla when you put some on inside before folding? Maybe it's just me.

    Reply

    • Kathy Carmichael

      Hi Anita. If it' too much bread for your liking you can leave out the interior one. The point of the interior tortilla is to match the "crunchwrap" design that Taco Bell makes. It will taste the with one tortilla.

      Reply

  8. Teresa

    Wow! I just made these. Two kinds, mine with black beans, tomatoes, avocado and a dab of sales and my nd had shrimp, tomatoes, cheese and a dab of salsa. We both loved them! I tried using Ezekiel tortia for mine on first try but didn't work and ended up using plain old tortia that I used for bf but I prefer the wholesome sprouted grain sans sat fat etc. Any thoughts on how I could make this work or an equal healthy alternative? Thank you for this great recipe!

    Reply

    • Kathy Carmichael

      Hi Teresa, I used an oil-free version I found at Trader Joes or I use one with oil I love from Whole Foods. I have also used the oil-free lavash from Trader Joes, but it isn't as pretty but tastes just as good. I am so happy you liked it. Thank you for your feedback. I appreciate it.

      Reply

  9. Maureen

    Hi Kathy,
    I Made The Crunch Wrap Supreme.
    Absolutely Delicious! ????
    Thank You For The Recipe

    Reply

    • Kathy Carmichael

      Maureen, I am so glad you liked it. Thank you for your feedback. I appreciate it.

      Reply

  10. Ana

    Hi! Where does all the protein come from? Does the vegan cheese have protein? Thanks! Yummy recipe!

    Reply

    • Kathy Carmichael

      Hi Ana, the veggies (avocado, onion), brown rice black beans, and all the ingredients in the cheese sauce (nutritional yeast, potatoes, and carrots), and the cashews in the vegan sour cream.

      Reply

  11. Sara

    I wish there was video demonstration of how to wrap the tortillas...

    Reply

    • Kathy Carmichael

      Sarah, I'm sorry. I am thinking about adding video components. Just put all the filling in the middle and fold the sides up around it. I'm sure it's going to turn out fabulous 🙂

      Reply

  12. Sherry Reames

    Hi, I was wondering where the cholesterol comes from in the recipe? Thank you.

    Reply

    • Kathy Carmichael

      Hi Sherry, the calorie estimator my blog estimates the amounts in the recipe, indicates cholesterol for the flour tortillas. Although you can buy flour tortillas or make your own without any fat, the program assumes you will use a typical flour tortilla, which contains fat. I hope this answers your question. If you try the Crunch Wrap, let me know if you enjoy it. And, thank you for reaching out. Stay safe and healthy.

      Reply

  13. Laurem

    Any suggestions for gluten free folks? I tried using Siete and they just fall apart 🙁

    Reply

    • Kathy Carmichael

      Hi Lauren, I'm sorry that happened. That's frustrating. Although I've never tried it, Mission makes a gluten-free large corn tortilla that seems softer than typical gluten-free bread, so that may work.

      Reply

  14. Suzanne

    This looks so good! This is my favorite menu item so its great to have a vegan option!

    Reply

    • Kathy Carmichael

      Suzanne, I hope you love it! Let me know if you like it. Have a great weekend.

      Reply

  15. Vanessa

    Thanks for sharing! Does I keep long?

    Reply

    • Kathy Carmichael

      Hi Vanessa, the filling lasts a few days and can be made beforehand, once the crunch wrap is made, it should be eaten then for the best results. I have reheated it before, and it's good, but not as crunchy. I hope this helps. Have a great holiday weekend.

      Reply

  16. INGRID MARCY GOLD

    I only have stainless pans, no no stick. Will this work?

    Reply

    • Kathy Carmichael

      Hi Ingrid, yes; tortillas don't stick unless the sauce leaks out. I hope you enjoy the crunch wrap. Have a nice holiday.

      Reply

  17. KC

    So great! I used my panini maker for toasting, and it worked out pretty well. Thanks for the recipe 🙂

    Reply

    • Kathy Carmichael

      HI KC...I'm so glad you liked the recipe. I've used my panini maker as well. Thank you for your feedback. I appreciate it.

      Reply

  18. berneda

    Can the nacho cheese sauce go in the freezer?

    Reply

    • Kathy Carmichael

      Berneda, yes you can freeze the cheese sauce. When you freeze the sauce, make sure you leave a couple of inches at the top of the bag or container, so you don't get freezer burn. I suggest you thaw it completely before reheating it for the best results.

      Reply

  19. Mary

    Thank you for sharing your recipes. You recommend a non-stick pan. However, we have an induction stove and copper will not work. Any suggestions for non-stick that will work on induction stove.

    Reply

    • Kathy Carmichael

      Hi Mary, All-Clad HA1 Non Stick Frypan with Lid Induction Compatible is a 12-inch fry pan with a wide flat base and versatile low-profile shape.check out the link at:https://amzn.to/3a1Xsft

      Reply

  20. Chris

    Can u do a video?

    Reply

    • Kathy Carmichael

      Chris, I guess I could do videos, but I've never thought about it. I might give it a try.

      Reply

  21. Elly Jolly

    That was a truly scrummy recipe. Loved it and will make it many times more.

    Reply

    • Kathy Carmichael

      Hi Elly, I'm so glad you enjoyed the crunch wrap, and I love the word scrummy! Thanks for reaching out.

      Reply

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