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completed Homemade Vegan Crunchwrap on cutting board
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5 from 23 votes

Homemade Vegan Crunchwraps

Make the BEST vegan Crunchwrap supreme (Taco Bell copycat) – with vegan queso, plant-based taco meat, dairy-free sour cream, crispy tostada shell, tomato, and lettuce in a crispy pan-fried tortilla shell for whenever the cravings strike!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinn, lunch
Cuisine: Spanish
Servings: 1
Calories: 478kcal
Author: Toni

Equipment

Ingredients

  • 3 tablespoons of frozen vegan crumbles
  • 1 10-inch burrito-size flour tortilla
  • 3 tablespoons of vegan queso
  • 1 flat yellow corn tostada shell
  • 3 tablespoons of vegan sour cream
  • 1 roma tomato, diced
  • Shredded iceberg lettuce
  • 1 taco-size flour tortilla

Instructions

  • Cook the vegan crumbles according to package instructions (shredded or crumbled tofu would work too, seasoned with taco seasoning). Set aside.
  • Have a large skillet ready on the stove.
  • On a clean surface, place the large flour tortilla, add the 3 tablespoons of vegan queso to the middle and spread it to match the size of the tostada shell.
  • Add the 3 tablespoons of vegan crumbles on top of the queso. Lightly press the crumbles to make a more compact layer.
  • Top with the yellow corn tostada shell and spread the 3 tablespoons of vegan sour cream on top of the tostada. Sprinkle about 2 tablespoons of diced tomatoes, and 2 tablespoons of lettuce. Do not overfill.
  • Place the taco-size flour tortilla on top of the lettuce and lightly press down to compact it all.
  • To fold, start folding the edges of the large tortilla to the top of the taco-size flour tortilla. Make sure you press each fold to ensure it does not unfold. Once all sides are folded, heat up the skillet over medium high heat.
  • Once hot, carefully flip the crunchwrap and place it on the pan (side with the folds down first). Cook for 20 seconds and carefully using a spatula, lift to see if it is browning and how fast. It can burn quickly. Once it has reached a nice golden toasted color, carefully and very gently flip it and repeat the cooking process. Remove from the pan and enjoy hot.

Notes

  • Use high-quality and fresh ingredients: Like in-season tomatoes, high-quality tortillas, vegan meat, queso, etc.
  • Don’t omit the vegan sour cream layer: If you aren’t a fan, replace it with another ‘wet’ ingredient like guacamole or refried beans to act as a binder for the loose fillings on top to stick to.
  • Don’t overfill the wrap: Otherwise, it can fall apart while pan-frying.
  • Enjoy it immediately: The vegan crunch wrap will soften over time, so eat it immediately for the best texture and ‘crunch.’

Nutrition

Calories: 478kcal | Carbohydrates: 59g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1115mg | Potassium: 434mg | Fiber: 7g | Sugar: 9g | Vitamin A: 963IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 5mg