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Vegan + Vegetarian Crunchwrap Supreme

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Everyone knows the iconic Taco Bell Crunchwrap Supreme, which I’ve reimagined for all you plant-based people! This vegetarian crunchwrap is a vegetarian/vegan alternative you can make at home whenever you need a bit of comfort food! Try it with my drunken serrano salsa (salsa borracha) to add some heat!

This vegan crunchwrap supreme recipe is a plant-based alternative to the fast food version, and it’s so easy to make! It’s loaded with vegan-friendly taco “meat” that could honestly fool just about anybody, as well as fresh veggies and creamy cashew nacho sauce.

Crunchwraps work great as a last-minute dinner or lunch, and is so fun to make! Whip them up when you’ve got the late night munchies or when you want to cook a simple meal with the kids!

🥄 Why This Recipe Works

  • I made this a vegan crunchwrap supreme recipe, but if you’re a vegetarian who prefers to use dairy products those can easily be subbed!
  • This recipe is highly customizable!
  • You only need a handful of simple ingredients, most of which you probably have already!
crunchwrap cross-section with Taco Bell hot sauce drizzled on top

🛒 What You Need To Make Vegetarian Crunchwraps

vegetarian Crunchwrap ingredients

📝 Recipe Modifications And Substitutions

I chose to make these vegetarian crunchwraps completely vegan, so if you’re not trying to keep it dairy-free feel free to sub the cheese, sour cream, and queso!

  • Plant-based ground “beef”: I used Gardein Ultimate Beefless Ground, but you can use Beyond Beef, tofu, or any other plant-based meat substitute you prefer. You can also use black beans as a meat substitute instead.
  • Taco seasoning: I used pre-made but if you don’t have any you can season with garlic powder, cumin, chili powder, onion powder, salt, pepper, etc.
  • Vegan queso: I used this Vegan Valley queso, but you can use your favorite brand or make your own!
  • Plant-based shredded cheese: Or regular old cheddar if you’re not keeping it vegan.
  • Vegan sour cream: I really like the one from Simple Truth Organics!
  • Tostada shells: You can also use tortilla chips, or fry up some corn tortillas to get that nice crunch!
  • Flour tortillas: You want to use large tortillas; the larger the better! You can easily make this recipe gluten-free by using gluten-free tortillas.
  • Veggies: I diced up some fresh tomatoes and cabbage but you can use lettuce if you prefer. If you want to be fancy, some cilantro and diced onions don’t hurt either!

*See above images or recipe card for full list of ingredients

🌮 How To Make This Recipe

Step 1: In a skillet, add 2 cups plant-based ground meat along with 2 Tbsp taco seasoning and cook over medium heat for 3 minutes or until cooked through. Mix in 6 Tbsp vegan nacho cheese sauce and cook for another 2 minutes.

Pro Tip: Plant-based ground “meat” can be very dry and crumbly, but by mixing the queso directly in with it, it gives it a much more convicing texture and flavor. The result ends up being about as close to ground beef as you could imagine!

Step 2: Microwave a large flour tortilla for 15 seconds (this will help prevent it ripping when we fold it), then set on a plate. Add 1/4 of the prepared taco meat in the center, topping it with 2 Tbsp vegan queso and 1/4 cup shredded cheese.

Pro Tip: I recommend microwaving the queso before adding it in, just because we aren’t going to toast the vegetarian crunchwraps in the skillet for very long!

Step 3: Place a tostada shell on top, then pile it with 1-2 Tbsp sour cream, 1/4 cup shredded cabbage, 1/4 cup diced tomatoes, and half of a flour tortilla.

Pro Tip: You can also use a small tortilla if you have some on hand, rather than using half of a large one!

Step 4: Fold the edges of the tortilla in over itself, then place it folded side-down into a lightly-greased skillet. Toast over medium heat for 3 minutes on each side or until golden brown. Repeat process with the 3 remaining crunchwraps and enjoy!

two cross-sectioned vegetarian crunchwraps stacked on cutting board

🌯 Serving Suggestions

To make this vegetarian crunchwrap a more substantial meal, consider pairing it with these sides:

🤷🏻‍♀️ Recipe FAQs

What cities is the Taco Bell vegan Crunchwrap in?

For a limited time, you can get the vegan Crunchwrap in:

•Los Angeles (6741 Hollywood Blvd, Hollywood, CA 90028)
•New York City (976 6th Ave, New York, NY 10018)
•Orlando (11893 East Colonial Dr, Orlando, FL 32826)

However, you can order the black bean Crunchwrap at any Taco Bell location, which can be made vegan by removing the sour cream and nacho cheese sauce.

Is a crunch wrap a taco?

A crunch wrap is, well, a crunch wrap. It’s sort of like a taco, burrito, and tostada all in one! While it is filled with taco meat, it really is its own thing!

👩🏻‍🍳 Pro Tips

  • Just like when turning the pages of a book, it’s easier to fold the tortilla when your fingers are a bit wet.
  • I recommend eating your crunchwraps right after preparing them, as they will start to lose their texture if they sit for too long.

Love this vegetarian Crunchwrap recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

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vegetarian crunchwrap cross-section on top of uncut crunchwrap with Taco Bell hot sauce packets

Vegetarian Crunchwrap

This vegetarian crunchwrap is a filling and delicious vegetarian/vegan alternative to the iconic Taco Bell Crunchwrap Supreme! It can easily be customized to fit your preferred diet or tastes!
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 590 kcal

Ingredients
  

Taco Meat

  • 2 cups plant-based ground meat
  • 2 Tbsp taco seasoning
  • 6 Tbsp plant-based queso

Crunchwrap

  • 6 large flour tortillas
  • ½ cup plant-based queso
  • 1 cup plant-based shredded cheese
  • 4 toasted shells
  • 1 cup cabbage
  • 1 cup diced tomato

Instructions
 

  • In a skillet, add 2 cups plant-based ground meat along with 2 Tbsp taco seasoning and cook over medium heat for 3 minutes or until cooked through. Mix in 6 Tbsp vegan nacho cheese sauce and cook for another 2 minutes.
  • Microwave a large flour tortilla for 15 seconds (this will help prevent it ripping when we fold it), then set on a plate. Add 1/4 of the prepared taco meat in the center, topping it with 2 Tbsp vegan queso and 1/4 cup shredded cheese.
  • Place a tostada shell on top, then pile it with 1-2 Tbsp sour cream, 1/4 cup shredded cabbage, 1/4 cup diced tomatoes, and half of a flour tortilla.
  • Fold the edges of the tortilla in over itself, then place it folded side-down into a lightly-greased skillet. Toast over medium heat for 3 minutes on each side or until golden brown.

Notes

  • Plant-based ground “meat” can be very dry and crumbly, but by mixing the queso directly in with it, it gives it a much more convicing texture and flavor. The result ends up being about as close to ground beef as you could imagine!
  • I recommend microwaving the queso before adding it in, just because we aren’t going to toast the vegetarian crunchwraps in the skillet for very long!
  • You can also use a small tortilla if you have some on hand, rather than using half of a large one!
  • Just like when turning the pages of a book, it’s easier to fold the tortilla when your fingers are a bit wet.
  • I recommend eating your crunchwraps right after preparing them, as they will start to lose their texture if they sit for too long.

Nutrition

Serving: 1wrapCalories: 590kcalCarbohydrates: 78gProtein: 24.7gFat: 19.8gSaturated Fat: 8.4gSodium: 1744.2mgFiber: 7.8gSugar: 6.7g
Keyword vegan crunchwrap, vegan crunchwraps, vegetarian crunchwrap
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