Vegan Crunchwrap Supreme
Indulge in the ultimate plant-based comfort food with this Vegan Crunchwrap Supreme! This crave-worthy recipe transforms the fast-food favorite into a wholesome, homemade delight packed with bold flavors and satisfying textures. A rich layer of creamy vegan nacho cheese sauce, seasoned vegan ground meat, and a crispy corn tortilla tostada form the heart of this dish, while fresh lettuce, juicy tomatoes, and tangy vegan sour cream add brightness and crunch. Wrapped in a golden, pan-seared flour tortilla, this vegan twist on a classic crunchwrap delivers on flavor, texture, and nostalgia. Perfect for weeknight dinners or fun gatherings, this 30-minute recipe is a must-try for anyone looking for a delicious vegan spin on Tex-Mex cuisine. Keywords: vegan crunchwrap supreme, plant-based crunchwrap, homemade Tex-Mex recipe, easy vegan dinner ideas.
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Recipe Information
Ingredients
- 6 pieces large flour tortillas
- 6 pieces small corn tortillas
- 12 ounces vegan ground meat
- 2 tablespoons taco seasoning
- 2 tablespoons coconut oil or vegetable oil
- 1 cup vegan sour cream
- 1 cup vegan nacho cheese sauce
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 0.5 cup sliced black olives
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large non-stick skillet, heat 1 tablespoon of coconut oil or vegetable oil over medium heat.
Add the vegan ground meat to the skillet and cook until browned, about 5-7 minutes. Stir in taco seasoning, salt, and pepper. Mix well to evenly coat the ground meat, then remove from heat.
In another skillet, heat about 1 tablespoon of oil over medium heat and cook each small corn tortilla until crispy, about 2 minutes per side. Set aside on a paper towel-lined plate.
Place a large tortilla flat on a clean surface. Spoon about 2 tablespoons of vegan nacho cheese sauce into the center of the tortilla and spread it around slightly.
Add about 1/4 cup of the seasoned vegan ground meat on top of the nacho cheese sauce.
Place a crispy corn tortilla (tostada) directly on top of the vegan ground meat.
Spread about 2 tablespoons of vegan sour cream over the tostada.
Top with some shredded lettuce, diced tomatoes, and sliced black olives.
Fold the edges of the large tortilla inward to the center to form a wrap, ensuring all components are enclosed.
Carefully flip the wrap seam-side down and cook on a clean, lightly oiled skillet over medium heat until golden brown and crispy on the bottom, about 3-4 minutes.
Flip the crunchwrap to brown the second side, cooking for another 3-4 minutes.
Repeat the process with the remaining ingredients to make a total of 6 crunchwraps.
Serve warm and enjoy your Vegan Crunchwrap Supreme!
Nutrition Facts
Calories |
4171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8386 mg | 365% | |
| Total Carbohydrate | 449.8 g | 164% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 24.0 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 3335 mg | 71% | |
*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.
