Vegan CrunchWrap
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!
Ingredients
- 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.
Instructions
Make the Filling:
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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.
Assemble the crunchwraps:
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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.
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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.
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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.
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Repeat with the 3 remaining tortillas so you have 4 crunchwraps. Cut in half and serve!
Recipe Video
Recipe Notes
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.