Craving that irresistible crunch and savory satisfaction of a fast-food favorite, but want a delicious vegetarian twist? This homemade Vegetarian Crunchwrap Supreme recipe is the answer! Imagine layers of seasoned vegetarian crumbles, creamy nacho cheese sauce, crisp tortilla chips, and fresh toppings, all enveloped in a perfectly grilled tortilla.
The ultimate handheld meal, these Vegetarian Crunchwraps are packed with flavor and fun to eat!
Recipe Details
- Flavor Profile: Savory, cheesy, and satisfying.
- Textures: Crunchy, creamy, and soft.
- Total Time: 45 minutes
- Difficulty: Easy, with some assembly required.
What You’ll Need
This recipe brings together several key components to create the perfect Vegetarian Crunchwrap. You’ll need a flavorful vegetarian filling, which is combined with a creamy, dreamy nacho cheese sauce, and the satisfying crunch of tortilla chips. Fresh toppings like crisp lettuce and juicy tomatoes provide a refreshing contrast, all wrapped in a large, warm tortilla.
Ingredient Notes
- Large Flour Tortillas – These are the foundation of your Crunchwraps, so choose good-quality, large tortillas that are about 10–12 inches in diameter.
- Vegetarian Crumbles – Use your favorite brand or type of vegetarian crumbles.
- Taco Seasoning – This is the key to that classic taco flavor.
- Nacho Cheese Sauce – A good quality jarred nacho cheese sauce works perfectly here.
- Tortilla Chips – Opt for your favorite kind of slightly salted tortilla chips to add the perfect crunch to the Crunchwrap.
- Shredded Lettuce – Adds a fresh, crisp element.
- Diced Tomatoes – Bring a burst of freshness and juicy sweetness.
Add-ins and Substitutions
- Spicy Kick – Add a pinch of cayenne pepper to the vegetarian crumbles while cooking.
- Black Beans – Add a layer of well-drained black beans for added protein and fiber.
- Sour Cream/Greek Yogurt – Add a dollop of sour cream or plain Greek yogurt for extra creaminess, before folding the tortilla.
- Hot Sauce – Add a drizzle of your favorite hot sauce for extra flavor.
How to Make Homemade Vegetarian Crunchwrap Supreme
First, gather your ingredients, and set up your workspace.
- In a large skillet over medium heat, crumble your vegetarian crumbles. Add the taco seasoning and cook according to package directions.
- Place one large tortilla on a clean, flat surface.
- Spread a layer of the prepared vegetarian crumbles evenly over the center of the tortilla.
- Top the vegetarian crumbles with a generous drizzle of nacho cheese sauce, followed by a layer of the crushed tortilla chips.
- Add a layer of shredded lettuce and diced tomatoes.
- Place another, smaller tortilla on top of the filling, and begin to fold the larger tortilla’s edges toward the center of the smaller one, overlapping each fold.
- Heat a skillet or griddle over medium heat and lightly brush with oil.
- Carefully place the folded Crunchwrap, seam-side down, onto the hot skillet. Cook for about 2–3 minutes per side, until golden brown and crispy, and the filling is warm.
Pro Tip: Don’t overcrowd the skillet. If needed, cook the Crunchwraps in batches. - Cut the Crunchwrap in half, and serve hot!
Recipe Tips
- Don’t Overfill: Be careful not to overfill the Crunchwraps, as this can make them difficult to close and might cause them to burst open while cooking.
- Seal it Tight: Ensure the edges of the tortilla are sealed well to prevent the filling from spilling out during cooking.
- Heat Control: Adjust the cooking time according to your stovetop and desired level of crispiness.
- Keep it Warm: If cooking in batches, keep the cooked Crunchwraps warm in a low-heated oven.
- Customize It! Feel free to swap out the toppings to suit your taste.
FAQs
- Can I make these ahead of time? You can prepare the vegetarian crumbles and chop the toppings in advance. Assemble the Crunchwraps just before cooking.
- How do I prevent the Crunchwraps from falling apart? Ensure you fold the tortilla edges tightly and do not overfill.
- Can I bake these instead of grilling? While I haven’t tested baking this recipe, I find that grilling gives the best results.
Serving Suggestions
- Sides: Serve alongside a fresh green salad or a side of Mexican street corn salad.
- Sauces: Add a drizzle of sour cream, or extra nacho cheese sauce.
- Grains: Serve with a side of prepared rice.
Make This Recipe in Advance
The vegetarian crumbles and chopped toppings can be prepared a day in advance and stored separately in the refrigerator. Assemble and cook the Crunchwraps just before serving for the best results.
Homemade Vegetarian Crunchwrap Supreme Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A homemade vegetarian version of the popular fast-food Crunchwrap Supreme, featuring layers of black bean filling, avocado crema, cheese, and fresh toppings, all wrapped in a grilled tortilla.
Ingredients
For black beans filling
1 tablespoon cooking oil
1 tablespoon garlic minced
1 15oz can black beans
½ cup salsa using store-bought.
½ teaspoon cumin seeds powder
1 teaspoon Red chilli powder or paprika
salt and black pepper to taste
For Avocado Crema:
2 ripe avocados
¼ cup sour-cream or full fat plain yogurt
½–1 jalapeños de-seeded, adjust to taste
1 clove garlic
½ lemon juiced, adjust to taste
¼ cup cilantro leaves
⅛ tsp pepper powder adjust to taste
½ teaspoon salt adjust to taste
¼ teaspoon cumin seeds powder
For Vegetarian Crunchwrap Supreme
4 large tortillas burrito size, 10inch or larger.
4 small tortillas taco size, 4-5 inch or smaller.
4 tostadas
Black beans filling recipe included below
½ cup Queso using store bought
Avocado cream as needed, homemade or store-bought – recipe included in this post
1 tomato finely chopped
½ red onions finely chopped
2–3 green onions chopped
2 tablespoon cilantro chopped
2 cups shredded lettuce
2 cups shredded Cheese using Mexican cheese blend
Pickled jalapeños optional and as needed, adjust to taste.
Instructions
For the black bean filling, heat oil in a pan and saut minced garlic.
Add drained black beans, cumin, chili powder, salt, and pepper. Stir in salsa and mash the beans slightly. Cook until the filling thickens.
For avocado cream, blend all the listed ingredients until smooth.
To assemble the Crunchwraps, warm large tortillas if desired. Spread black bean filling, then queso, cheese, and a tostada on each tortilla. Layer with avocado crema, lettuce, tomatoes, onions, jalapeos, and cheese. Top with a small tortilla.
To fold, fold the large tortilla over the fillings, overlapping folds to create a hexagon shape.
Cook the Crunchwrap seam-side down in an oiled skillet on medium heat until golden brown. Flip and cook the other side.
Serve hot with your favorite dipping sauce and sides.
Notes
Don’t Overfill: Be careful not to overfill the Crunchwraps, as this can make them difficult to close and might cause them to burst open while cooking.
Seal it Tight: Ensure the edges of the tortilla are sealed well to prevent the filling from spilling out during cooking.
Heat Control: Adjust the cooking time according to your stovetop and desired level of crispiness.
Keep it Warm: If cooking in batches, keep the cooked Crunchwraps warm in a low-heated oven.
Customize It! Feel free to swap out the toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified
