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Crunchwrap Supreme Recipe
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4.49 from 152 votes

Crunchwrap Supreme

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.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Sandwiches
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 358kcal


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


  • 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.
  • 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!


  • 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.


Serving: -2g | Calories: 358kcal | Carbohydrates: 76g | Protein: 19g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 383mg | Potassium: 1049mg | Fiber: 21g | Sugar: 8g | Vitamin A: 856IU | Vitamin C: 25mg | Calcium: 181mg | Iron: 4mg