This Vegan 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 red peppers, 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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Updated August 2021
The Best Homemade Crunchwrap Supreme
This Vegan 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 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 avocado, tomatoes, lettuce and red peppers. Imagine a healthier, fresher version of the Taco Bell Crunchwrap! The filling uses sautéed mushrooms and toasted walnuts, which provide a ton of antioxidants in addition to their addicting nutty flavor.
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.
- Guacamole: Use pre-made guacamole or try our easy and delicious Homemade Guac! Don’t have guac? Sub in some mashed avocado instead.
- Lettuce: A little lettuce adds a light crunch to the inside of the wrap.
- Red peppers: sliced thinly.
- 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.
Optional add-ins:
- 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.
- Cilantro: If you’re one of those people who hates cilantro, you can leave it out or sub it with basil, parsley, etc.
For the Vegan Taco Meat Filling
- Walnuts: Toasted.
- Mushrooms: chopped.
- Red onions: diced
- Taco Seasoning: Use our homemade taco seasoning or your favorite brand.
- Salsa: Or tomato paste.
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 red peppers: In a medium pan, heat a tsp of oil on medium heat. Add the red peppers and sauté for 5-7 minutes, or until soft. Transfer cooked peppers to a plate.
- Heat Walnuts & Seasoning: Return the same pan back to the burner and add a little bit more oil as needed. Add the onions and mushrooms and cook for a few minutes until starting to brown. Add the walnuts then season with salt, black pepper and taco seasoning. Top with salsa or tomato sauce and cook until thickened. 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: Spread 1 tbsp of the sour cream in the middle of the tortilla. Add ¼ of the red pepper and mushroom mix. Top with 2 or 3 tortilla chips then ¼ of the avocado, tomato and lettuce. Place one of the cut tortillas on top of the lettuce, then holding one hand down firmly on the small tortilla, use the other hand to gently 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 wrap is firm, crunchy and golden brown. Flip and repeat. Once the other side is done, remove pan from heat.
- Repeat and serve: Repeat with the 3 remaining tortillas so you have 4 crunchwraps. 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 Bell Peppers: Plenty of ingredients can be used to make a yummy vegan taco filling. Try making yours with sweet potatoes or tofu instead! If you’re not vegan or vegetarian, you can also use meat.
- Swap the protein: Instead of our vegan taco filling, you can make this with crumbled tofu, 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 Vegan 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 red peppers, 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!
- 2 red bell peppers thinly sliced
- 3 cups cremini or baby bella mushrooms , finely chopped
- ½ cup walnuts , finely chopped
- 2 tablespoons tomato salsa , or tomato paste
- 1.5 tbsp taco seasoning
- ½ tsp salt
- 4 tbsp vegan sour cream , we like Kite Hill or Forager. Can sub regular if not dairy-free.
- Gf tortilla chips , we like Siete Grain-Free Tortilla Chips. For low carb, you can use Quest or another low carb tortilla chip brand of your choice. Can also sub regular tortilla chips.
- 1 cup guacamole , or sub with 1 ripe mashed avocado
- 2 medium tomatoes , diced (about 1 cup). You can also sub with 1 cup fresh tomato salsa (pico) if you have any on hand.
- 1/3 cup shredded vegan cheddar , optional. We like Violife Cheddar. Can also sub with Siete cashew queso or you can use regular cheese if you're not dairy-free/vegan.
- ¼ head iceburg lettuce , shredded
- 1-2 tbsp fresh chopped cilantro , optional
- 5 large gf tortillas (burrito size) , 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. Can sub with any burrito-sized tortillas if not GF.
In a medium pan, heat a tsp of oil on medium heat. Add the red peppers and sauté for 5-7 minutes, or until soft. Remove pan from stove and transfer to a plate.
Add the same pan back to the burner, add the mushrooms and cook for a few minutes until starting to brown. Add the walnuts then season with salt, black pepper and taco seasoning. Cook for another 1-2 minutes. Remove from heat.
Take one of the tortillas and cut it into quarters. Set aside.
Heat one large tortilla for 10-20 seconds in the microwave. Spread 1 tbsp of the sour cream in the middle of the tortilla.
Add ¼ of the red pepper and mushroom mix.
Top with 2 or 3 tortilla chips then ¼ of the guacamole, pico de gallo, optional cheese (if using), lettuce and optional cilantro.
Place one of the cut tortillas on top of the lettuce, then holding one hand down firmly on the small tortilla, use the other hand to gently 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 wrap is firm, crunchy and golden brown. Flip and repeat. Once the other side is done, remove pan from heat.
Repeat with the 3 remaining tortillas so you have 4 crunchwraps. Cut 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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