Dairy-Free Crunchwrap Supreme
Give your Taco Bell-inspired cravings a dairy-free twist with this irresistible Dairy-Free Crunchwrap Supreme! Perfect for those avoiding dairy or embracing plant-based eating, this recipe layers savory seasoned ground beef alternative, creamy dairy-free sour cream, crispy corn tostada shells, and melty dairy-free cheese shreds—all nestled within a golden, toasted flour tortilla. Fresh toppings like shredded lettuce, diced tomatoes, and sliced avocado bring vibrant flavor and texture, while a sprinkle of chopped cilantro adds a zesty finish. With just 40 minutes from prep to plate, this homemade version of the fast-food classic is not only healthier but easily customizable for any crowd. Ideal for weeknight dinners or social gatherings, this recipe delivers bold flavors and satisfying crunch—all without dairy!
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Recipe Information
Ingredients
- 6 pieces Large flour tortillas
- 6 pieces Small corn tostada shells
- 1 pound Ground beef alternative (e.g., soy crumbles or lentils)
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning (dairy-free)
- 0.25 cup Water
- 1 cup Dairy-free cheese shreds
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Dairy-free sour cream
- 2 pieces Avocado (sliced)
- 0.25 cup Chopped cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a skillet over medium heat, add olive oil and ground beef alternative. Cook until browned, about 5-7 minutes.
Stir in taco seasoning and water. Let simmer for another 3-4 minutes until the seasoning is well absorbed. Remove from heat and set aside.
To assemble each crunchwrap, start by laying one large flour tortilla on a clean surface.
Spread a layer of dairy-free sour cream in the center of the tortilla.
Add a scoop of the seasoned plant-based filling on top of the sour cream.
Place a tostada shell over the filling, then sprinkle dairy-free cheese shreds over the shell.
Add shredded lettuce, diced tomatoes, sliced avocado, and chopped cilantro.
Fold the edges of the tortilla towards the center, creating a hexagon shape while covering all the toppings completely.
Heat a clean, dry skillet over medium heat. Place the folded crunchwrap seam-side down in the skillet.
Cook for 2-3 minutes on each side, until the tortilla is golden and crispy.
Remove from the skillet, slice in half, and serve immediately.
Repeat with the remaining tortillas and fillings.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7738 mg | 336% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 18.6 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4035 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
