Vegan crunchwrap supreme
This vegan crunchwrap supreme lets you enjoy an iconic drive-thru favorite without leaving home. Golden, crispy, and cheesy, this Taco Bell copycat is bursting at the seams with a mouthwatering combo of fresh and warmly spiced fillings. With so many options for plant-based beef and vegan queso, the swaps are easy, and the results are just as craveable as the original.
What makes the crunchwrap supreme such a fast-food favorite? It’s all in the layering: gooey queso, hearty taco-seasoned filling, crisp lettuce and tomatoes, sour cream, and a crunchy tostada shell, all wrapped in a warm, griddled tortilla. Even better, when you make it at home, you can add all the fillings, salsa, and dipping sauces you like.
Preparation Time: 40 minutesIngredients
Calories:
710
Protein:
28
g
Crunchwraps
- 4 burrito-size flour tortillas, plus 1 to 2 extra to fill any gaps
- 12 oz plant-based ground beef or crumbles
- 0.5 packet (about 0.5 oz) taco seasoning
- 0.5 cup vegan queso, store-bought or homemade (recipe below)
- 4 tostada shells
- 0.5 cup vegan sour cream
- 1 cup shredded lettuce
- 0.5 cup diced tomatoes
- optional fillings: guacamole, salsa, cilantro leaves, or sliced black olives
- 1 to 2 tablespoons olive oil or cooking spray
Easy vegan queso
- 1 cup raw cashews
- 0.75 cup hot water
- 3 tablespoons nutritional yeast
- 1 tablespoon hot sauce, such as sriracha
- 1 teaspoon chili powder
- 0.25 teaspoon garlic powder
Preparation
- Make the queso (optional): If making the homemade queso, add the cashews, hot water, nutritional yeast, hot sauce, chili powder, and garlic powder to a high-speed blender. Blend until smooth and creamy, then set aside.
- Cook the plant-based beef: Cook the plant-based beef in a skillet according to the package directions. Some brands cook from frozen, while others need to be thawed first. Near the end of cooking, sprinkle the taco seasoning over the top and stir to combine.
- Assemble the crunchwraps: Lay a tortilla on a flat surface. Spread a quarter of the taco meat in the center, about the size of a tostada, leaving a wide border for folding. Drizzle with queso, then top with a tostada shell. Layer on the sour cream, lettuce, tomatoes, and any optional fillings.
- Fold: Fold the edges of the tortilla toward the center, working your way around to make about 6 folds and form a hexagon. If there’s a gap in the middle, cover it with a small circle cut from an extra tortilla before folding. Repeat with the remaining crunchwraps.
- Cook: Heat 1 teaspoon of oil in a skillet over medium heat. Place a crunchwrap seam side down and cook for 2 to 3 minutes per side, until golden brown and crispy. Repeat with the remaining crunchwraps, adding more oil as needed.
- Serve: Cut each crunchwrap in half and serve with extra queso and salsa for dipping.
Tips
- Keep the fillings in check: It’s tempting to pile on the fillings, but overstuffed crunchwraps are hard to fold and can burst in the pan. Keep each layer to about the size of the tostada.
- Fill the gap: Most burrito-size tortillas fold neatly over the fillings, but if yours leave a gap in the middle, cut a tostada-size circle from an extra tortilla with a paring knife and place it on top of the fillings before folding.
- Hold the shape: After folding, place a small plate on top of each crunchwrap to help it keep its shape until you’re ready to cook.
- Use guacamole as glue: A spoonful of guacamole on top of the fillings helps the tortilla folds stick together.
- Get creative: Try adding sliced black olives, salsa, cilantro, or guacamole, or serve with extra queso and salsa for dipping.
- Storage: Wrap leftover crunchwraps tightly in foil and refrigerate for up to 3 to 4 days.
- Reheating: For the crispiest results, reheat in a skillet over medium-low heat for about 3 minutes per side, covering with a lid for the first 2 minutes to warm the center. You can also bake them at 375°F for about 10 minutes, or air fry at 350°F for about 5 minutes.
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