Vegan Homemade Crunchwrap Supreme
Elevate your Taco Tuesday with this irresistible Vegan Homemade Crunchwrap Supreme! This plant-based twist on the fast-food favorite is packed with bold flavors and textures, featuring layers of seasoned vegan ground meat, creamy homemade cashew cheese sauce, crispy corn tostadas, and fresh toppings like shredded lettuce, diced tomatoes, and avocado. The magic happens when the wrap is pan-seared to golden perfection, creating a warm and crunchy exterior that contrasts beautifully with the savory, cheesy, and zesty fillings. Quick to prepare in just 40 minutes, this recipe is a crowd-pleaser that's perfect for weeknight dinners or impressing at a party. With keywords like vegan tacos, plant-based dinner, and dairy-free Crunchwrap, it's a satisfying and healthy alternative you'll want to make again and again!
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Recipe Information
Ingredients
- 6 Large flour tortillas
- 6 Small corn tostadas
- 1 cup Canned black beans, drained and rinsed
- 1 cup Vegan ground meat substitute
- 2 tablespoons Taco seasoning
- 1 cup Cashews, soaked overnight
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 cup Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Romaine lettuce, shredded
- 1 cup Tomatoes, diced
- 1 Avocado, sliced
- 0.5 cup Salsa
- 2 tablespoons Olive oil for cooking
Instructions
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the vegan ground meat substitute and taco seasoning. Cook for 5-7 minutes until browned and set aside.
In a blender, combine the soaked cashews, nutritional yeast, lemon juice, water, garlic powder, onion powder, salt, and pepper. Blend until completely smooth to make the cashew cheese sauce.
Warm the flour tortillas in a microwave for about 20 seconds to make them pliable.
To assemble each Crunchwrap Supreme, lay one large flour tortilla on a flat surface. In the center, spread a layer of black beans, followed by the cooked vegan meat mixture.
Place a tostada on top of the mixtures to add the crunch. Layer cashew cheese sauce, shredded lettuce, tomatoes, avocado slices, and a spoonful of salsa.
Fold the edges of the flour tortilla over the center, working around the circle until it is completely wrapped.
Heat a non-stick skillet over medium heat and add a little olive oil. Place the Crunchwrap seam-side down on the skillet and cook until golden brown, about 3-4 minutes. Flip and cook for another 3-4 minutes until the other side is golden and crispy.
Repeat with the remaining ingredients to make additional Crunchwraps.
Serve warm and enjoy the combination of flavors and textures.
Nutrition Facts
Calories |
3497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8408 mg | 366% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 33.0 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 5317 mg | 113% | |
*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.
