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.
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 Tostado and a burrito supreme.
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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 🙂
Ingredients
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.
- 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
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.
- Red onions are sweet and a great alternative to yellow onions.
- Add fat-free vegan refried beans
- Serve salsa on the side for dipping.
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 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.
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.
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 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.
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
Taco Bell's Crunch Wrap Supreme meal contains more than 530 calories with at least 20g of fat.
There are 358 calories and only 2 grams of fat in my vegan version of this crunchwrap supreme.
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 even get dirty 🙂
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
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 any 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, 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.
- 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 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.
Nutrition
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! 🙂
Judy
This are fairly easy to make and so delicious! Thank you!
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.
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Amber
Do you saute the veggies before putting them in the wrap?
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.
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Suzie
I don’t like avocados- will it work without? Any suggestions would be great! ????????
Kathy Carmichael
Hi Suzie, you don't need avocado. You can really add anything you like. Let me know if you like it.
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Debbie frenze
I wish you had a video, I am trying to understand how you flip it without everything falling out??
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!
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!
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.
Ella
Do these freeze well?
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
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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.
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.
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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!
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.
Maureen
Hi Kathy,
I Made The Crunch Wrap Supreme.
Absolutely Delicious! ????
Thank You For The Recipe
Kathy Carmichael
Maureen, I am so glad you liked it. Thank you for your feedback. I appreciate it.
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Ana
Hi! Where does all the protein come from? Does the vegan cheese have protein? Thanks! Yummy recipe!
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.
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Sara
I wish there was video demonstration of how to wrap the tortillas...
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 🙂
Sherry Reames
Hi, I was wondering where the cholesterol comes from in the recipe? Thank you.
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.
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Laurem
Any suggestions for gluten free folks? I tried using Siete and they just fall apart 🙁
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.
Ash
Another flavorless "OMG VEGAN" recipe written by some basic-ass bitch trying to put all her life into her recipe blogs for SEO BS.
Dude 0 just want a recipe - not all the extra crap. You may have similar basic-ass-mommies who totes support you but gd just get to the point already.
Suzanne
This looks so good! This is my favorite menu item so its great to have a vegan option!
Kathy Carmichael
Suzanne, I hope you love it! Let me know if you like it. Have a great weekend.
Vanessa
Thanks for sharing! Does I keep long?
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.
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Tricia
This was so easy to make and so delicious! I shared it with my friend, and she made it for her husband, and he requested it a second night in a row!!
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Alisha
Hi Judy!
Quick question,
For the beans do you cook them before putting them in the tortilla? Drained & rinsed?
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INGRID MARCY GOLD
I only have stainless pans, no no stick. Will this work?
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.
SQuiroz
I really wasn’t sure about this sandwich. Half way through making the ‘cheese sauce’, I was like, ‘ugh, this is way too many steps!’ Most of the time I can look at a recipe and know if it’s going to be good or not. But with this one, I had no clue, lol. I must say, it was so good! I have a very picky 15 yr old daughter, and she loved it, she even liked the ‘cheese sauce’, my husband will try anything, so he liked it. I just had the leftovers for lunch! Thanks, I will be making this a lot!
KC
So great! I used my panini maker for toasting, and it worked out pretty well. Thanks for the recipe 🙂
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.
berneda
Can the nacho cheese sauce go in the freezer?
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.
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.
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
Chris
Can u do a video?
Kathy Carmichael
Chris, I guess I could do videos, but I've never thought about it. I might give it a try.
Elly Jolly
That was a truly scrummy recipe. Loved it and will make it many times more.
Kathy Carmichael
Hi Elly, I'm so glad you enjoyed the crunch wrap, and I love the word scrummy! Thanks for reaching out.
Tabitha
I made this for dinner and it was a HIGE hit!! Will definitely be making this again.
Hilary
Really good recipe, I've tried to make crunchwraps before and never thought to add an extra piece in the middle so it doesn't fall apart! The one thing I'd suggest is adding some seasoning to the beans as well to make sure there's flavor all the way through. A little cumin and onion powder made a world of difference!
Sonya
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Kathy Carmichael
Hi Sonya, I'm so happy to hear the crunch wraps were a hit! Thank you so much for the feedback. I appreciate it. Let me know if you try any other recipes. I'd love to hear from you.