Vegan Crunchwrap Supreme with Plant-Based Ground Recipe
A delicious and satisfying vegan Crunchwrap Supreme made with plant-based ground, homemade vegan queso, fresh vegetables, and crispy tortilla chips, all wrapped in large tortillas and pan-fried to a perfect golden crisp. This recipe offers a plant-powered twist on a fast-food favorite, ideal for a flavorful, wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Vegan Queso
- 1 cup homemade vegan queso (or store-bought)
- 1 tbsp coconut oil
Main Filling
- 12 oz plant-based ground
- 4 tsp taco seasoning
Wrap Components
- 6 large 10-inch tortillas
- 6 small 5-inch tortillas (or two more 10-inch tortillas cut into quarters)
Fillings & Toppings
- 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
- Prepare Vegan Queso: If making homemade vegan queso, prepare it now according to your recipe, or alternatively use store-bought vegan queso.
- Cook Plant-based Ground: Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the plant-based ground and taco seasoning. Cook the mixture, stirring occasionally, until browned and fully heated through, about 5 to 7 minutes. Transfer to a bowl and set aside.
- Assemble the Crunchwrap: Lay a large 10-inch tortilla flat on your work surface. Spread a layer of vegan queso in the center, leaving a 1.5 to 2-inch margin around the edges for folding. Layer on the cooked plant-based ground, then arrange the tortilla chips forming a circle with the points facing inward. Follow with salsa, chopped tomatoes, iceberg lettuce, cilantro, and a generous spread of mashed avocado.
- Add the Top Tortilla and Fold: Place a small 5-inch tortilla on top of the filling to help contain the layers. If small tortillas are unavailable, cut a large 10-inch tortilla into quarters and use one quarter piece. Carefully fold the edges of the large tortilla inward over the filling to enclose the contents securely.
- Cook the Crunchwrap: Heat a drizzle of olive oil in a clean large skillet over medium heat. Place the assembled crunchwrap seam-side down in the pan. Cook for 2 to 3 minutes or until the tortilla is firm and golden brown. Carefully flip and cook the other side until equally golden and crispy.
- Serve: Remove from the skillet, cut in half if desired, and serve immediately. Repeat steps 3 to 5 with the remaining ingredients to make all six crunchwraps.
Notes
- You can customize the fillings with your favorite vegetables or add vegan sour cream for extra creaminess.
- To make this recipe nut-free, ensure your vegan queso does not contain nuts.
- For a gluten-free variation, use gluten-free tortillas.
- Leftover crunchwraps can be wrapped tightly and refrigerated for up to 2 days; reheat in a skillet for best texture.
- The tortilla chips add essential crunchiness, so do not omit them.
