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    Home / Recipes / Vegan Mexican Recipes

    Vegan Crunchwrap Supreme

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

    442.9K shares
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    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

    Folding the vegan crunchwrap 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 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. 

    Flipping the wrap in a pan on the stove

    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

    • Cowboy Caviar
    • Fruit salsa recipe with cinnamon chips
      Fruit Salsa and Cinnamon Chips
    • vegan breakfast bowl recipe
      Vegan Breakfast Bowl
    • southwest salad
      Southwest Salad

    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 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 minutes mins
    Cook Time 14 minutes mins
    Total Time 24 minutes mins
    Course Sandwiches
    Cuisine Mexican
    Servings 4 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!
    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 Mexican Recipes

    • Southwest Egg Rolls
    • jackfruits carnitas recipe
      Jackfruit Carnitas
    • Stuffed Tomato Recipe
      Taco Stuffed Tomatoes
    • vegan lentil tacos recipe
      Vegan Lentil Tacos

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Brett

      December 13, 2022 at 8:27 am

      Another wonderful recipe thanks!!

      Reply
      • Kathy Carmichael

        December 13, 2022 at 11:36 am

        Hi Brett, thank you. Let me know if you try it and what you think. I'd love to hear from you.

        Reply
    2. Sonya

      September 15, 2022 at 3:47 pm

      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!

      Reply
      • Kathy Carmichael

        September 16, 2022 at 6:25 am

        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.

        Reply
    3. Hilary

      May 17, 2022 at 12:13 pm

      4 stars
      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!

      Reply
    4. Tabitha

      May 17, 2022 at 1:41 am

      5 stars
      I made this for dinner and it was a HIGE hit!! Will definitely be making this again.

      Reply
    5. Elly Jolly

      August 15, 2021 at 12:17 pm

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

      Reply
      • Kathy Carmichael

        August 16, 2021 at 11:26 am

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

        Reply
    6. Chris

      June 18, 2021 at 8:54 am

      Can u do a video?

      Reply
      • Kathy Carmichael

        June 18, 2021 at 2:55 pm

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

        Reply
    7. 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
    8. 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
    9. 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
    10. SQuiroz

      January 08, 2021 at 5:17 pm

      5 stars
      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!

      Reply
    11. 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
    12. Anonymous

      December 08, 2020 at 2:37 am

      5 stars

      Reply
    13. Anonymous

      December 01, 2020 at 2:59 pm

      4 stars

      Reply
    14. Anonymous

      November 29, 2020 at 5:38 pm

      4 stars

      Reply
    15. Anonymous

      November 29, 2020 at 3:42 pm

      4 stars

      Reply
    16. Anonymous

      November 18, 2020 at 4:04 am

      5 stars

      Reply
    17. Alisha

      October 27, 2020 at 7:26 pm

      5 stars
      Hi Judy!
      Quick question,
      For the beans do you cook them before putting them in the tortilla? Drained & rinsed?

      Reply
    18. Anonymous

      October 26, 2020 at 6:50 am

      5 stars

      Reply
    19. Anonymous

      October 22, 2020 at 12:27 am

      5 stars

      Reply
    20. Anonymous

      October 21, 2020 at 6:20 pm

      4 stars

      Reply
    21. Anonymous

      October 11, 2020 at 5:58 am

      4 stars

      Reply
    22. Tricia

      October 11, 2020 at 5:58 am

      4 stars
      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!!

      Reply
    23. Anonymous

      October 08, 2020 at 9:34 pm

      5 stars

      Reply
    24. Anonymous

      October 07, 2020 at 2:16 pm

      4 stars

      Reply
    25. Anonymous

      October 06, 2020 at 12:10 am

      5 stars

      Reply
    26. Anonymous

      September 14, 2020 at 12:24 am

      5 stars

      Reply
    27. Anonymous

      September 08, 2020 at 3:35 pm

      5 stars

      Reply
    28. Anonymous

      September 08, 2020 at 1:36 pm

      5 stars

      Reply
    29. 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
    30. 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
    31. Ash

      September 05, 2020 at 12:29 am

      2 stars
      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.

      Reply
    32. 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
    33. Anonymous

      September 02, 2020 at 1:41 am

      5 stars

      Reply
    34. Anonymous

      August 12, 2020 at 4:00 pm

      5 stars

      Reply
    35. Anonymous

      July 29, 2020 at 10:00 pm

      4 stars

      Reply
    36. Anonymous

      July 29, 2020 at 10:00 pm

      4 stars

      Reply
    37. Anonymous

      July 29, 2020 at 10:00 pm

      4 stars

      Reply
    38. Anonymous

      July 27, 2020 at 8:54 pm

      5 stars

      Reply
    39. Anonymous

      July 26, 2020 at 7:37 pm

      5 stars

      Reply
    40. Anonymous

      July 26, 2020 at 7:37 pm

      4 stars

      Reply
    41. 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
    42. 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
    43. Anonymous

      June 29, 2020 at 3:34 pm

      4 stars

      Reply
    44. Anonymous

      June 28, 2020 at 2:03 am

      4 stars

      Reply
    45. Anonymous

      June 28, 2020 at 2:03 am

      5 stars

      Reply
    46. Anonymous

      June 27, 2020 at 8:03 pm

      4 stars

      Reply
    47. Anonymous

      June 20, 2020 at 9:51 pm

      4 stars

      Reply
    48. 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
    49. Anonymous

      June 10, 2020 at 4:36 pm

      5 stars

      Reply
    50. Anonymous

      June 07, 2020 at 11:13 pm

      4 stars

      Reply
    51. 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
    52. 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
    53. Anonymous

      June 04, 2020 at 3:23 pm

      4 stars

      Reply
    54. Anonymous

      June 02, 2020 at 1:43 pm

      5 stars

      Reply
    55. Anonymous

      May 31, 2020 at 6:26 pm

      5 stars

      Reply
    56. Anonymous

      May 31, 2020 at 5:25 pm

      4 stars

      Reply
    57. Anonymous

      May 30, 2020 at 9:57 pm

      4 stars

      Reply
    58. Anonymous

      May 29, 2020 at 4:21 pm

      4 stars

      Reply
    59. Anonymous

      May 28, 2020 at 5:01 pm

      5 stars

      Reply
    60. Anonymous

      May 20, 2020 at 12:17 pm

      4 stars

      Reply
    61. Anonymous

      May 17, 2020 at 11:45 pm

      5 stars

      Reply
    62. Anonymous

      May 17, 2020 at 3:53 pm

      5 stars

      Reply
    63. Anonymous

      May 13, 2020 at 11:04 pm

      4 stars

      Reply
    64. Anonymous

      May 07, 2020 at 12:18 am

      4 stars

      Reply
    65. Anonymous

      May 04, 2020 at 1:30 am

      4 stars

      Reply
    66. 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
    67. Anonymous

      May 01, 2020 at 12:14 am

      4 stars

      Reply
    68. Anonymous

      April 29, 2020 at 9:00 pm

      5 stars

      Reply
    69. Anonymous

      April 29, 2020 at 2:29 am

      5 stars

      Reply
    70. Anonymous

      April 28, 2020 at 11:05 pm

      4 stars

      Reply
    71. 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
    72. 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
    73. 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
    74. Anonymous

      April 25, 2020 at 1:52 am

      5 stars

      Reply
    75. Anonymous

      April 24, 2020 at 12:19 pm

      4 stars

      Reply
    76. 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
    77. Anonymous

      April 21, 2020 at 2:10 pm

      4 stars

      Reply
    78. Anonymous

      April 14, 2020 at 5:51 pm

      4 stars

      Reply
    79. Anonymous

      April 10, 2020 at 7:09 pm

      5 stars

      Reply
    80. Anonymous

      April 08, 2020 at 11:21 pm

      4 stars

      Reply
    81. Anonymous

      April 05, 2020 at 8:05 pm

      4 stars

      Reply
    82. Anonymous

      March 28, 2020 at 4:15 am

      4 stars

      Reply
    83. Anonymous

      March 21, 2020 at 11:33 am

      4 stars

      Reply
    84. Anonymous

      March 08, 2020 at 11:35 am

      4 stars

      Reply
    85. 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
    86. Anonymous

      February 19, 2020 at 8:51 pm

      5 stars

      Reply
    87. Anonymous

      February 14, 2020 at 3:01 am

      4 stars

      Reply
    88. Anonymous

      February 14, 2020 at 3:01 am

      5 stars

      Reply
    89. Anonymous

      February 04, 2020 at 1:57 am

      5 stars

      Reply
    90. Anonymous

      February 02, 2020 at 6:43 pm

      5 stars

      Reply
    91. Anonymous

      February 02, 2020 at 3:02 pm

      4 stars

      Reply
    92. Anonymous

      February 02, 2020 at 2:55 pm

      5 stars

      Reply
    93. Anonymous

      February 02, 2020 at 2:42 am

      5 stars

      Reply
    94. Anonymous

      January 31, 2020 at 12:11 pm

      4 stars

      Reply
    95. Anonymous

      January 30, 2020 at 12:11 pm

      4 stars

      Reply
    96. Anonymous

      January 30, 2020 at 12:11 pm

      5 stars

      Reply
    97. Anonymous

      January 25, 2020 at 7:37 am

      5 stars

      Reply
    98. Anonymous

      January 24, 2020 at 4:31 pm

      5 stars

      Reply
    99. 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

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