Vegan Crunchwrap Supreme

Hannah is a food blogger, Best of Vegan contributor, and the best-selling cookbook author of The Two Spoons Cookbook: More Than 100 French-Inspired Vegan Recipes. Her goal is to share recipes that are simple to make and full of flavour, with ingredients that are accessible no matter where you live. In this article, she shares her recipe for Vegan Crunchwrap.

This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, plant-based ground, crunchy tortilla, lettuce, salsa, tomatoes and avocado. All packaged together in a tortilla wrap and pan-fried into a crispy and neat hand-held tortilla pocket. 

Ingredients You’ll Need

• Homemade vegan queso (or use store-bought)
• Coconut oil
• Plant-based ground
• Taco seasoning
• Tortillas
• Tortillas 
• Tortilla chips
• Salsa
• Tomatoes
• Lettuce 
• Cilantro
• Avocados 
• Olive oil 

How To Make This Crunchwrap

Step 1: Ground and Seasoning Preparation

1. If using the homemade Vegan Queso, make this now. (Alternatively you can use store-bought).
2. Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven’t already for building.

Step 2: Building the Crunchwrap

1. Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.

2. Top with the small tortilla and fold in the edges of the large tortilla over to close. *(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).

Step 3: Finalizing the Crunchwrap

1. Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve. 
2. Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.

Vegan Crunchwrap Supreme – Recipe Card

Vegan Crunchwrap Supreme

5 from 4 votes

Savor the Delicious Vegan Crunchwrap Supreme: Packed with homemade vegan queso, seasoned plant-based ground, tortilla chips, and a vibrant mix of fresh ingredients, all encased in a golden, crispy tortilla. A perfect dinner or main dish that's bursting with flavor.

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Author: Hannah Sunderani

Servings: 6  Crunchwraps

Ingredients

• ▢ 1 cup homemade vegan queso or use store-bought
• ▢ 1 tbsp coconut oil
• ▢ 12 oz plant-based ground
• ▢ 4 tsp taco seasoning
• ▢ 6 large 10-inch tortillas
• ▢ 6 small 5-inch tortillas or two more 10-inch tortillas cut into quarters.
• ▢ 1-2 cups tortilla chips
• ▢ ½ cup salsa
• ▢ ½ cup chopped tomatoes
• ▢ 1 cup iceberg lettuce thinly chopped
• ▢ ¼ cup fresh cilantro chopped
• ▢ 2 avocados mashed
• ▢ Olive oil for drizzling

Instructions

• If using the homemade Vegan Queso, make this now. (Alternatively you can use store-bought).
• Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven't already for building.
• Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.
• Top with the small tortilla and fold in the edges of the large tortilla over to close. *(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).
• Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.
• Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients. 

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More Vegan Recipes You Might Like

If you enjoyed this Vegan Crunchwrap Supreme recipe, you might also like these Vegan Buffalo Wings from the same author. Click here to get the recipe.

Connect with Hannah on Instagram and at twospoons.ca