When I’m craving a Crunchwrap Supreme, I don’t go to Taco Bell, I stay at home. In fact, I can proudly say my skinny vegan crunchwrap supreme is way better.
Of course, I had to go to Taco Bell to figure out not only what was inside, but also how they double wrap their creation. To be honest, I was kind of 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, simply choose your favorite burrito ingredients, and large burrito sized tortillas and some small tortillas. Although Taco Bell uses a fried tostada inside, Instead, I skip that part, and use two tortillas, and fill my skinny 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 a bit 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 at the same time. 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 simply fold around the goodness.
HOW TO AVOID A SOGGY VEGAN CRUNCHWRAP SUPREME
In order 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 Skinny Girl Vegan Sour Cream, because what’s Mexican food without a little sour cream goodness?
Next, if you don’t want to make your own Skinny 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 Skinny 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! If you love this recipe, and Mexican food is your thing, try these other Vegan Mexican Dishes.
Check Vegan Crunchwrap Supreme Recipe.
Also, Apart from Yummy Crunchwrap Supreme, have a look on my superb Vegan Cornbread Recipe.
- Tater Tot Nachos
- Sweet Potato Tacos
- Mushroom “Chorizo” Tacos
- Taco Tuesday Skinny Potato Tacos
- Roasted Broccolini and Sweet Potato Tostados
- Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
- Roasted Vegetable Tacos
- Vegan Oil-Free Lentil Tacos
- Vegan Coleslaw with Avocado & Cilantro
- Skinny Pico de Gallo
- Vegan 7 Layer Taco Dip
- Skinny Watermelon Salsa
And, 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