The BEST Vegan Crunchwrap Supreme

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The BEST Vegan Crunchwrap Supreme: A Homemade Plant-Based Favorite

If you love Taco Bell’s Crunchwrap Supreme but want a vegan version that’s even better, you’ve come to the right place! This Vegan Crunchwrap Supreme is packed with flavor, texture, and pure satisfaction, featuring savory plant-based “beef,” melty vegan cheese, creamy guacamole, fresh tomatoes, and a crispy tostada shell—all wrapped in a golden, toasted tortilla.

It’s cheesy, crunchy, spicy, and insanely delicious, making it one of the best comfort foods for any taco lover. And the best part? It’s 100% plant-based, customizable, and healthier than the fast-food version.

Why You’ll Love This Vegan Crunchwrap Supreme

✔ Crispy on the Outside, Cheesy on the Inside – The perfect balance of crunch and gooey goodness.
✔ 100% Plant-Based & Dairy-Free – No need for cheese or meat!
✔ Easy to Make – Simple ingredients and step-by-step instructions.
✔ Healthier Than Takeout – Made with fresh, wholesome ingredients.
✔ Customizable – Add your favorite toppings like salsa, jalapeños, or extra guac!

What is a Crunchwrap Supreme?

A Crunchwrap Supreme is a layered, folded, and pan-toasted tortilla wrap made famous by Taco Bell. It’s designed to give you the perfect mix of textures and flavors in every bite. Traditionally, it contains ground beef, nacho cheese, a tostada shell, sour cream, lettuce, and tomatoes.

This vegan version swaps the meat and dairy for flavor-packed plant-based alternatives, making it just as satisfying—if not better!

Ingredients for the BEST Vegan Crunchwrap Supreme

This recipe keeps all the classic flavors but uses plant-based ingredients for a delicious meatless alternative.

For the Vegan “Beef”:

  • 1 tablespoon olive oil
  • 1 (15 oz) can lentils, drained and rinsed (or use ½ block crumbled firm tofu)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional, for spice)

For the Vegan Nacho Cheese Sauce:

  • 1 cup raw cashews, soaked for 1 hour (or use store-bought vegan cheese)
  • ½ cup unsweetened plant-based milk
  • ¼ cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric (for color)

For Assembling the Crunchwrap:

  • 4 large burrito-sized tortillas
  • 4 crunchy tostada shells (or use small crispy corn tortillas)
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ½ cup guacamole
  • ¼ cup vegan sour cream (optional)
  • Chopped cilantro, for garnish
  • 1 tablespoon olive oil (for pan-frying)

Step-By-Step Instructions

Step 1: Make the Vegan “Beef”

  1. Heat olive oil in a skillet over medium heat.
  2. Add lentils (or crumbled tofu), soy sauce, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
  3. Stir well and cook for 5-7 minutes, allowing the flavors to absorb.
  4. Remove from heat and set aside.

Step 2: Make the Vegan Nacho Cheese Sauce

  1. In a high-speed blender, combine:
    • Soaked cashews
    • Plant-based milk
    • Nutritional yeast
    • Garlic powder, onion powder, lemon juice, hot sauce, smoked paprika, turmeric, and salt
  2. Blend until smooth and creamy. If needed, add a splash of water to adjust the consistency.
  3. Set aside.

(Shortcut: Use store-bought vegan cheese sauce if you’re short on time!)

Step 3: Assemble the Crunchwrap

  1. Lay a large tortilla flat and spread a few tablespoons of vegan cheese sauce in the center.
  2. Add a scoop of seasoned lentil “beef” on top.
  3. Place a tostada shell over the filling.
  4. Spread a layer of guacamole and vegan sour cream on the tostada.
  5. Sprinkle with shredded lettuce and diced tomatoes.

Step 4: Fold the Crunchwrap

  1. Fold the edges of the tortilla over the center, working in sections, to create a hexagon shape.
  2. If your tortilla is too small, place a smaller tortilla or piece of another tortilla in the center before folding.

Step 5: Toast the Crunchwrap

  1. Heat a skillet over medium heat with a little olive oil.
  2. Place the Crunchwrap seam-side down in the pan and press gently.
  3. Cook for 2-3 minutes until golden and crispy.
  4. Flip and cook for another 2 minutes.
  5. Remove from heat and repeat for the remaining Crunchwraps.

Step 6: Serve & Enjoy!

  1. Slice in half and serve hot and crispy.
  2. Garnish with fresh cilantro and extra vegan cheese sauce or salsa.
  3. Enjoy with a side of chips, salsa, or Mexican rice!

Tips for the Best Vegan Crunchwrap Supreme

✔ Use Large Tortillas – This helps wrap everything securely.
✔ Crisp it Up – Pan-frying gives it that signature crunch!
✔ Layer Wisely – Keep wet ingredients (guacamole & sour cream) on the tostada shell to prevent sogginess.
✔ Customize the Fillings – Add black beans, jalapeños, or avocado slices.
✔ Serve Immediately – The crunch is best right after cooking!

Delicious Variations

Want to mix things up? Try these fun Crunchwrap variations:

1. Spicy Buffalo Crunchwrap

  • Swap lentil “beef” for spicy buffalo cauliflower.
  • Use vegan ranch instead of nacho cheese.

2. BBQ Jackfruit Crunchwrap

  • Use shredded BBQ jackfruit as the filling.
  • Add vegan coleslaw for crunch.

3. Loaded Breakfast Crunchwrap

  • Fill with scrambled tofu, hash browns, and avocado.
  • Add hot sauce and salsa for extra flavor.

4. Low-Carb Lettuce Wrap Crunchwrap

  • Use lettuce wraps instead of tortillas.
  • Add extra guacamole for richness.

How to Store & Reheat

Refrigeration:

  • Store assembled but uncooked Crunchwraps in an airtight container for up to 2 days.
  • Reheat in a skillet for 3-4 minutes until crispy.

Freezing:

  • Wrap uncooked Crunchwraps in foil and freeze for up to 2 months.
  • Cook straight from frozen in a pan over medium heat for 5-7 minutes.

Reheating:

  • Stovetop: Heat in a pan for 3-4 minutes per side.
  • Air Fryer: Reheat at 350°F (175°C) for 5 minutes.

What to Serve with Vegan Crunchwraps

Pair this crunchy, cheesy masterpiece with:

  • Mexican Street Corn (Elote)
  • Chips & Salsa
  • Spicy Black Beans
  • Vegan Queso & Tortilla Chips
  • A refreshing margarita or agua fresca!

Final Thoughts

This Vegan Crunchwrap Supreme is a must-try for anyone craving a crispy, cheesy, flavor-packed meal without the dairy or meat. It’s fun to make, easy to customize, and absolutely delicious!

So grab your ingredients, get your skillet ready, and enjoy this plant-based masterpiece today!

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