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

Name: Crunchwrap Supreme Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Cuisine: Mexican
Ingredients: 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

October 28, 2019 by Kathy Carmichael 47 Comments

When I'm craving a Crunchwrap Supreme, I don't go to Taco Bell; I stay home. In fact, 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 wrap their creation. I was grossed out. Taco Bell's Crunchwrap Supreme recipe is basically a cross between their Tostado and a Burrito Supreme.

Additionally, 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.

Obviously, I skipped the meat altogether, and I veganized it. Also, Taco Bells' Crunchwrap Supreme was really greasy on the inside, outside, and upside down 🙂

HOW TO VEGANIZE THE CRUNCHWRAP SUPREME RECIPE AND GRILL TO PERFECTION

First, choose your favorite burrito ingredients, and large burrito sized tortillas and some small 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, and 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.

Unlike Taco Bell, I don't use any oil in my pan. The tortilla grills perfectly without and spray or oil on 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 we 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 🙂

FOLDING THE SKINNY VEGAN CRUNCHWRAP SUPREME IN A HEXAGON SHAPE

Since Taco Bell claims their Crunchwrap Supreme is easy to eat on the go, our vegan version will travel well. For that reason, it's all in the way you fold your tortilla. So, your focus needs to be the center of the tortilla for the veggies, and you fold around the goodness.

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.

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

COOKING THE CRUNCHWRAP SUPREME...HOW TO KEEP IT TOGETHER

Once the tortilla is folded all the way around, place it seam side down in a non-stick pan. As an added note, you do not need any oil or cooking spray. The non-stick pan will, however, brown the Crunchwrap all on its own without any oil.

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

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

HOW TO AVOID A SOGGY VEGAN CRUNCHWRAP SUPREME

To avoid sogginess, I layer my ingredients with the wet ingredients in the middle. 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 Skinny Nacho “Cheese” Sauce I leftover from last night's dinner. If you think ahead, you can use multiple recipes in different dishes.

That way, you avoid any soggy bread. With that in mind, a skinny vegetarian crunchwrap isn't crunchy if it's soggy.

ALTERNATIVE SUGGESTIONS TO MAKE YOUR CRUNCHWRAP SUPREME 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 own Vegan Sour Cream because what's Mexican food without a little sour cream goodness?

Next, if you don't want to make your own Nacho “Cheese” Sauce, vegan storebought cheese will work. In a pinch, I prefer to use Follow Your Heart slices, not the shreds. For some reason, the slices melt and taste better than the shred.

As a rule, I also like fresh Pico de Gallo, but again, your favorite store-bought salsa works just as well. Of course, everyone has their own favorite beans and veggies. Even though I used black beans, pinto beans are a great replacement.

So, personalizing your Crunchwrap supreme recipe is essential!

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Check out the Vegan Crunchwrap Supreme Recipe.

Also, apart from my Yummy Crunchwrap Supreme, check out my Vegan Cornbread Recipe.

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 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.

4 servings

Crunchwrap Supreme Recipe

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Skip Taco Bell, and make your own vegan version of this skinny 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

Prepare all vegetables
Lay one tortilla on a plate surface
Place a 1/4 cup of cooked brown rice in the middle.
Place 1/4 of the can of black beans on top of the rice.
Continues with 1/4 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 Cookingto medium-low.
Place 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 (I use different pans to have them all done at once).
Serve with salsa or guacamole or BOTH!
I cut it in half to share 🙂

Recommended Products

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Copper Chef 10 Inch Round Frying Pan With Lid

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 470Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 34mgSodium 452mgCarbohydrates 129gFiber 38gSugar 3gProtein 54g

Nutrition facts may not be 100% accurate.

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me

More Vegan Recipes...

« Lucky Dragon Bowl

Creamy Spicy Vegan Sausage Pasta »

Comments

Judy

November 07, 2019 at 7:17 pm

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

Reply
- Kathy Carmichael
  
  November 08, 2019 at 8:21 am
  
  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
Amber

February 24, 2020 at 6:50 am

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

Reply
- Kathy Carmichael
  
  February 24, 2020 at 8:49 am
  
  Amber, good question. Yes, I do, but it is a preference of how you like your veggies. They can be raw or cooked.
  
  Reply
Suzie

April 23, 2020 at 7:36 am

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

Reply
- Kathy Carmichael
  
  April 23, 2020 at 11:26 am
  
  Hi Suzie, you don't need avocado. You can really add anything you like. Let me know if you like it.
  
  Reply
Debbie frenze

April 26, 2020 at 7:06 am

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

Reply
- Kathy Carmichael
  
  April 26, 2020 at 9:22 am
  
  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
Lisa

April 26, 2020 at 8:35 am

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
  
  April 26, 2020 at 9:19 am
  
  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
Ella

April 26, 2020 at 9:05 am

Do these freeze well?

Reply
- Kathy Carmichael
  
  April 26, 2020 at 9:15 am
  
  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
Anita

May 02, 2020 at 2:33 pm

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
  
  May 03, 2020 at 10:09 am
  
  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
Teresa

June 05, 2020 at 4:06 pm

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
  
  June 05, 2020 at 6:37 pm
  
  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
Maureen

June 05, 2020 at 5:42 pm

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

Reply
- Kathy Carmichael
  
  June 05, 2020 at 6:34 pm
  
  Maureen, I am so glad you liked it. Thank you for your feedback. I appreciate it.
  
  Reply
Ana

June 15, 2020 at 5:34 pm

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

Reply
- Kathy Carmichael
  
  June 15, 2020 at 5:57 pm
  
  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
Sara

July 05, 2020 at 5:51 am

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

Reply
- Kathy Carmichael
  
  July 05, 2020 at 9:16 am
  
  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
Sherry Reames

July 09, 2020 at 5:38 am

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

Reply
- Kathy Carmichael
  
  July 09, 2020 at 8:45 am
  
  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
Laurem

September 03, 2020 at 4:14 pm

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

Reply
- Kathy Carmichael
  
  September 04, 2020 at 4:58 am
  
  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
Suzanne

September 05, 2020 at 1:18 pm

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

Reply
- Kathy Carmichael
  
  September 05, 2020 at 2:09 pm
  
  Suzanne, I hope you love it! Let me know if you like it. Have a great weekend.
  
  Reply
Vanessa

September 05, 2020 at 1:19 pm

Thanks for sharing! Does I keep long?

Reply
- Kathy Carmichael
  
  September 05, 2020 at 2:10 pm
  
  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
INGRID MARCY GOLD

December 12, 2020 at 1:54 pm

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

Reply
- Kathy Carmichael
  
  December 12, 2020 at 1:55 pm
  
  Hi Ingrid, yes; tortillas don't stick unless the sauce leaks out. I hope you enjoy the crunch wrap. Have a nice holiday.
  
  Reply
KC

January 21, 2021 at 3:51 pm

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

Reply
- Kathy Carmichael
  
  January 21, 2021 at 4:48 pm
  
  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
berneda

March 02, 2021 at 10:50 am

Can the nacho cheese sauce go in the freezer?

Reply
- Kathy Carmichael
  
  March 02, 2021 at 11:33 am
  
  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
Mary

April 12, 2021 at 9:06 am

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
  
  April 12, 2021 at 12:29 pm
  
  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