This Vegetarian Crunchwrap Recipe is a delicious twist on the popular Taco Bell Crunchwrap Supreme. It’s easy to make with a vegan taco filling layered with crumbled tofu, roasted sweet potatoes, lettuce, tomatoes and guacamole. This hearty taco wrap is vegan, grain-free and gluten-free with paleo and low-carb options. Comfort food, but make it healthy!
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The Best Homemade Vegetraian Crunchwrap Supreme
This Vegetarian Crunchwrap is a flavorful and healthy spin on Taco Bell’s Crunchwrap Supreme. It’s packed with your favorite Mexican food fixings and the hearty vegan taco filling is flavored with a zesty homemade taco seasoning!
Everything cooks up in one pan and and is perfect for your next taco night. It’s fun to make and everyone will love this quick and easy vegan dinner idea!
What Makes this Recipe So Good?
These homemade vegetarian crunchwraps are basically a cross between tacos and quesadillas. What’s not to love? A crispy wrap filled with gooey vegan cheese, smooth guacamole, fresh lettuce and a savory plant-based filling makes a worthy lunch or dinner any day! These healthy wraps have all the Mexican flavors you love and more.
Is This Recipe a Healthy Lunch or Dinner Idea?
This wrap is made with healthy veggies like sweet potatoes, tomatoes and crispy fresh lettuce. Imagine a healthier, fresher version of the Taco Bell Crunchwrap! The filling uses sautéed tofu and roasted sweet potatoes. In short, this homemade crunch wrap supreme is a nutritious and delicious lunch or dinner recipe. And it’s one you can make in minutes! It also works with vegan, gluten-free, dairy-free, plant-based and grain-free diets, and you can easily make it paleo and low carb.
Ingredients you need
You can make your crunchwrap with whatever taco ingredients you like best! Below is a list of what we like to use in ours.
- Large Tortillas (Burrito Sized): We like Siete Grain-Free Burrito Size Tortillas. For keto, sub with La Tortilla Factory Large Low Carb Tortilla or any low carb tortilla brand of choice.
- Sweet Potatoes: Cut into cubes. Sub with pumpkin or red bell peppers for a low carb version.
- Tofu: Opt for organic firm tofu. Sub with our vegan taco filling for a paleo version.
- Lettuce: A little lettuce adds a light crunch to the inside of the wrap.
- Sweet Potatoes: cut into cubes and roasted. Leave out for low carb / keto.
- Tomato: You’ll need two medium tomatoes. Diced. You can also swap with some fresh tomato salsa if you have any on hand!
- Gluten-Free Tortilla Chips: We like Siete Grain-Free Tortilla Chips. For low carb, you can use Quest Protein Chips or another low carb tortilla chip brand of your choice.
- Vegan Sour Cream: You can make your own dairy-free sour cream or your favorite store-brand similar to Kite Hill or Forager.
- Avocado: Or homemade guacamole.
- Cilantro: If you’re one of those people who hates cilantro, you can leave it out or sub it with basil, parsley, etc.
- Queso: We like this Cashew Queso to keep these crunchwraps dairy-free.
- Taco Seasoning: Use our homemade taco seasoning or your favorite brand.
- Salsa: Or tomato paste.
- Dairy-Free Cheddar: Shredded, or sub with paleo queso. We like Violife Cheddar. You can use regular cheese if you’re not dairy-free/vegan.
How to Make a Vegan Crunchwrap Supreme
Putting this wrap together couldn’t be simpler. You just have to make your taco filling, assemble the wrap and cook it until it’s nice and crispy.
Make the Taco Filling
- Cook the tofu: Heat oil in a large non-stick skillet over medium heat. Add tofu and break apart into crumbles. Add taco seasoning and salsa and taco seasoning and mix until combined. Allow the tofu to cook for 10-15 minutes, without stirring to allow the tofu to get a bit ‘crispy’. Remove from heat and set aside.
How to Make the Wrap
- Heat the tortilla: Take one of the tortillas and cut it into quarters. Set aside. Heat one whole tortilla for 10-20 seconds in the microwave.
- Assemble layers: Place a large tortilla on a flat surface or a large plate. Being careful not to overfill the wrap, spread a spoonful of queso in the middle of the tortilla. Layer with 1/4 of the cooked sweet potato cubes and 1/4 of the tofu mix. Top with 1 tostada or 2-3 tortilla chips. Layer with some shredded lettuce, vegan cheese shreds, diced tomatoes, sour cream, avocado and cilantro. Cover and press down with a small flour tortilla.
- Fold and Cook: Holding one hand down firmly on the small tortilla, use the other hand to fold one side of the large tortilla over everything. Continue folding in all the edges of the tortilla toward the center. Lightly spray a large nonstick skillet with avocado oil spray over medium heat. Place the wrap folded side down in the pan. Cook for 2-3 minutes until the wrap is firm, crunchy and golden brown. Flip and repeat. Once the other side is done, remove the pan from heat.
Repeat and serve: Repeat with the remaining tortillas. Cut in half and serve!
Tips for Success
These tips are here to help you perfect the art of crunchwrap making.
- Don’t Forget to warm up the tortilla: Toasting the tortilla either in the microwave or stove helps make it soft and pliable and avoids any breakage.
- Add Seasonings: You can add different seasonings to your crunchwrap to give it even more depth of flavor. Try throwing in some smoked paprika or even a dash of salt & pepper!
- Flip While Cooking: Flipping your tortilla during the cooking process is what makes it crispy on both sides. Flip it as needed so it cooks evenly.
Topping and Variation Ideas
There are so many things you could add to your vegan crunchwrap and tons of variations you can make to the recipe. Here are some suggestions!
- Sub Sweet Potatoes: Plenty of ingredients can be used to make a yummy vegan taco filling. Try making yours with bell peppers, mushrooms, walnuts or lentils instead! If you’re not vegan or vegetarian, you can also use meat.
- Swap the tofu: Instead crumbled tofu, you can use tempeh, or seitan. Not plant-based or vegan? You can use ground beef or any ground protein of choice.
- Use a Different Kind of Cheese: We love the flavor of vegan cheddar cheese, but this crunchwrap would also taste great with creamy queso or vegan mozzarella.
- Top with Salsa: For a quick and easy finishing touch, drizzle some extra salsa or tomato sauce over your crunchwrap.
What Goes with a Crunchwrap?
You could really pair this wrap with anything, but I especially like serving it with other Mexican-inspired dishes.
- Salad: Our Quinoa Salad with Corn & Zucchini goes great with a crunchy wrap like this one. Plus, it’s made in just 20 minutes!
- Refried Beans: If you’re not paleo, low carb or keto, you add a side of refried beans for a hearty side.
- Margaritas: Why not kick back, relax and enjoy this wrap with a fruity cocktail.
How to Store and Reheat Leftovers
Our Veggie Crunchwrap is best when fresh, but it can also be stored in the fridge and reheated later.
How to store: Chill your leftover crunchwrap in an airtight container and enjoy it within a day or two.
How to reheat: Pop it in the microwave or bake it at 350°F until heated through.
More Vegan Mexican-Inspired recipes to try:
Want to create more healthy vegan recipes for your next Taco night? Try these other tasty recipes!
This Vegetarian Crunchwrap Recipe is a delicious twist on the popular Taco Bell Crunchwrap Supreme. It's easy to make with a vegan taco filling layered with crumbled tofu, roasted sweet potatoes, lettuce, tomatoes and guacamole. This hearty taco wrap is vegan, grain-free and gluten-free with paleo and low-carb options. Comfort food, but make it healthy!
- 1 medium sweet potato , chopped into cubes - drizzled with olive oil + salt and baked at 400F for 25-30 minutes (or air fried for 10-12 minutes), flipping halfway through
- 2 tablespoons avocado oil or olive oil
- 1 12-16 block organic extra firm tofu, drained , drained
- 1 1/2 tablespoons taco seasoning
- 1/3-1/2 cup salsa mild or medium
- 4 Large burrito-size tortillas , use gluten-free as necessary - Siete Grain-Free Burrito Size Tortillas. For keto, sub with La Tortilla Factory Large Low Carb Tortilla or any low carb tortilla brand of choice.
- 1/3 cup queso , we like Siete Cashew queso for dairy-free / paleo.
- 4 Tostadas or 12 tortilla chips for the crunch factor for grain-free we like Siete Grain-Free Tortilla Chips. For low carb, you can use Quest Protein Chips or another low carb tortilla chip brand of your choice.
- 4 small tortillas , use gluten-free as needed - for grain-free we like Siete Almond Flour or Cassava Flour Tortillas. For keto, sub with La Tortilla Factory Low Carb Tortilla or any low carb tortilla brand of choice.
- ¼ cup vegan sour cream , we like Kite Hill or Forager.
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded vegan cheddar optional. We like Violife Cheddar. Can also use regular cheese if you're not dairy-free/vegan.
- 1/2 medium avocado chopped or mashed
- 1-2 tbsp fresh chopped cilantro
Cook the tofu: Heat oil in a large non-stick skillet over medium heat. Add tofu and break apart into crumbles. Add taco seasoning and salsa and taco seasoning and mix until combined. Allow the tofu to cook for 10-15 minutes, without stirring to allow the tofu to get a bit 'crispy'. Remove from heat and set aside.
Assemble and layer: Place a large tortilla on a flat surface or a large plate. Being careful not to overfill the wrap, spread a spoonful of queso in the middle of the tortilla.
Layer with 1/4 of the cooked sweet potato cubes and 1/4 of the tofu mix.
Top with 1 tostada or 2-3 tortilla chips.Layer with some shredded lettuce, vegan cheese shreds, diced tomatoes, sour cream, avocado and cilantro.Cover and press down with a small flour tortilla.
Wrap: Holding one hand down firmly on the small tortilla, use the other hand to fold one side of the large tortilla over everything. Continue folding in all the edges of the tortilla toward the center.
Cook: Lightly spray a large nonstick skillet with avocado oil spray over medium heat. Place the wrap folded side down in the pan. Cook for 2-3 minutes until the wrap is firm, crunchy and golden brown. Flip and repeat. Once the other side is done, remove the pan from heat.
Cut the crunchwrap in half and serve.
Recipe Video
How to store: Chill your leftover crunchwrap in an airtight container and enjoy it within a day or two.
How to reheat: Pop it in the microwave or bake it at 350°F until heated through.
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