VEGAN CRUNCHWRAP SUPREME

Vegan Crunchwrap Supreme is a meatless option for Taco Bells' popular crunchwrap supreme. It is made with vegan taco meat (filling of tofu, or chickpeas, black beans, sweet potato, or lentils), veggies, tostada shell, cheese sauce, and flour tortilla.

When you have a craving for a crunch wrap supreme, and you want to go to Taco Bell, just hang tight and try my version of this popular Taco Bell recipe. These are delicious and full of flavors and crunch.

Check out some other recipes that you can try: Aloo Kathi Roll, Street-Style Mexican Corns, Buffalo Cauliflower Tacos, Sweet Potato Nachos, and Paneer Stuffed Lasagna.

I was never a fan of Taco Bell but I used to eat 7-layer Burritos, Chalupas, and Chessy Potatoes there occasionally. Thanks to crunchwrap popularity, I always wanted to try it. But tuned vegetarian I was not able to, as it is filled with all that taco meat. So that inspired me to make my version of Vegetarian or Vegan Crunchwrap Supreme that is my husband approved.

WHAT IS CRUNCHWRAP SUPREME?

Vegan Crunchwrap Supreme is a hexagon-shaped wrap that is grilled and toasted until crispy. It is filled with Mexican flavors, cheesy and one of the easiest recipe to try at home.

This recipe requires a large flour tortilla. It is made by the layering of different ingredients, including vegan meat, cheese sauce (or vegan cheese sauce), sour cream (or vegan sour cream), tostada (or tortilla chips, or Cheetos), lettuce, and guacamole. These layers are then topped with a smaller tortilla and folded in a hexagon-shaped wrap. This is then grilled until crispy on both sides.

Tostada or Cheetos or tortilla chips are added to the wrap to give a crispy texture and hence the name crunchwrap.

You can also use any filling of your choice. I have used chickpea filling, but it can also easily be replaced with tofu filling, sweet potato filling, or even black bean filling. All the fillings work great in the crunchwrap supreme recipe. Just mix the filling with some Taco Seasoning and your choice of sauce.

INGREDIENTS YOU'LL NEEDS

1. TORTILLA: For the recipe, you will definitely need a big burrito-size tortilla. This is the tortilla where all the ingredients are layered and sealed. To seal the layers, you will also need a smaller (or mini) tortilla to seal the layers. You can get the smaller tortilla or cut a small circle-shaped tortilla from the large one.
2. FILLING: You can add any filling of your choice. You can make a filling of chickpeas, or tofu, or black beans, or jackfruit, or even sweet potatoes. No matter the filling, this crunchwrap supreme recipe will turn out great.
3. SAUCE: You can use any cheese or creamy sauce for the recipe. You can use cheese sauce (like nacho cheese sauce), or any spicy creamy sauce like cilantro-jalapeno crema, or avocado crema for the recipe. My personal favorite is cilantro-jalapeno crema as it provides an amazing flavor.
4. VEGGIES: You can add thinly sliced onions, lettuce, grilled peppers, pickled jalapenos to the recipe.
5. CRUNCH: For the crunch, you can use tostadas or tortilla chips, or even Cheetos. Tortilla chips and Cheetos provide more crunch and give a nice flavor too. And if you use flavored chips, then that be more amazing. Though tostadas work better for the recipe. When using tostadas, grill them in the oven at 370 degrees for 4-5 minutes, each side.
6. SPICES: I like using some spices when making the filling. Usually, I add taco seasoning, some cayenne pepper, cumin powder, and some sauce.
7. CHEESE: Cheese is added to seal all the ingredients together, though use it sparingly. If possible, then use a Mexican blend of cheese.
8. ADD-ONS: There are so many ingredients you can add to the recipe. You can add avocado or guacamole, salsa, flavored sweet corn, black beans, etc in the recipe. I did not make guacamole at home instead sued the store-bought. I have so many tiny containers of guacamole that I got from Sam's Club, so I have used that in the recipe.

TIPS TO REMEMBER

1. You will need a large burrito-sized tortilla. It should be big enough to layer all the ingredients in the tortilla.
2. You can add any filling to the crunchwrap like chickpeas, or tofu, or black beans, etc.
3. For the crunch, you can add toasted tostadas or flavored tortilla chips, or Cheetos.
4. You will need cheese to seal all the ingredients together.
5. I also like to add a small tortilla at the top to seal all the ingredients. It also avoids any kind of spillage. But if you don't have too many ingredients you can all wrap it without a mini tortilla.
6. Toast the crunchwrap at medium heat until both the ingredients are crispy and toasted.

LET'S MAKE IT

I make Vegan Crunchwrap Supreme in 5-steps. So let's get started:

Filling:

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1. The first step is to make the filling. You can use canned chickpeas, or you can also make the filling using dried chickpeas. For dried chickpeas, soak the chickpeas overnight or for 6-8 hours.
2. Next, pressure cook the chickpeas in Instant Pot or in a stove-top pressure cooker. Pressure cook chickpeas for 60 minutes at a High-Pressure Level. This will make chickpeas super-soft and will go great in the recipe.
3. Once pressure is released, open the lid. Drain the liquid using a strainer. Next, add some taco seasoning, cayenne peppers, cumin powder, salt, sundried tomatoes, and sauce. Mix everything until well combined. Using a potato masher, lightly mash the chickpeas evenly.

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Cream Sauce:

1. You can make Vegan Nacho Cheese Sauce or you can also flavor it with some cilantro and jalapenos. My personal favorite is cilantro and jalapeno sauce.
2. Add cashews, water, a handful of cilantro, jalapeno, and taco seasoning in a blender. Blend it until smooth and creamy. You can add more water if the sauce is too thick.

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Corn & Black Bean Filling:

If you have some leftover corns and black beans filling, you can use it in the recipe. Add sweet corns and black beans to a bowl. Add some taco seasoning and mix until well combined.

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Veggies:

Thinly slice veggies and use them in the recipe. For the vegan crunchwrap supreme, you can use sliced onions, lettuce, grilled peppers, and pickled jalapenos.

Layering:

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1. Line the large tortilla on a workbench or on a cutting board. Next, add the base layer, that is, chickpeas filling in the tortilla. Top the chickpeas filling with black bean and corn filling. You can also add roasted sweet potatoes or cauliflower instead of corns and black bean filling.
2. Next, generously spread the cream sauce over the filling.
3. Place the toasted tostada shell over the sauce, followed by thinly sliced veggies. You can also add some cheese, guacamole, and salsa at this time.
4. Place a small or mini tortilla at the top to seal the wrap. You can also seal using a big tortilla chip too.

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How to fold Crunchwrap Supreme

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1. Lastly, start folding the edges by bringing the edges toward the center. You can also apply some water to hold the edges. Finally, fold all the edges until it forms a hexagon shape.
2. Immediately transfer it to the skillet over medium heat, and cook it until both sides are crispy and golden.

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COMMONLY ASKED QUESTIONS

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