This Vegan Crunchwrap Supreme is stuffed with flavorful lentil meat, black beans, cheese, sour cream, lettuce, and tomatoes and it's wrapped in a toasted tortilla shell! Slather the crunchwrap in guacamole or salsa for a truly delicious and satisfying 30-minute meal.
When I was a kid, getting Taco Bell for dinner was a huge treat that we only got to enjoy on special occasions. My order was always the same, one cheesy gordita crunch and one crunchwrap supreme. I'm still working on replicating a cheesy gordita crunch, but I have successfully created a vegan crunchwrap supreme that tastes just as good if not better than anything you could pick up at the drive-thru and it's easy to make in just 30 minutes!
This hearty vegan crunchwrap supreme is loaded with a meaty lentil and black bean filling, dairy-free cheddar cheese, dairy-free sour cream, thinly sliced romaine lettuce, and diced tomatoes all tucked into a toasted, crispy shell. Serve with a bowl of guacamole or salsa and enjoy this healthy version of a fast-food favorite in the comfort of your own home!
What's in the Crunchwrap Supreme?
A crunchwrap supreme from Taco Bell is made with seasoned beef, nacho cheese, lettuce, tomatoes, sour cream, and a tostada. This vegan version is very similar except the beef is replaced with lentils and beans, and the dairy products are replaced with dairy-free ingredients.
Crunchy Layer Options
Before we get into how to make a vegan crunchwrap supreme, let's talk about the crunch factor. You have a couple of options that you could use for the crunchy layer.
- Tortilla Chips - This is my favorite option because I always have chips in the pantry and they stay pretty crunchy even when you load it up with fillings. You could even do two layers of tortillas to make it extra crunchy.
- Tostada - Tostadas are deep-fried tortillas, they hold their crunch the best. This is what is traditionally used to make a crunchwrap. However, I don't usually use tostadas because my local grocery store does not carry them and I did not want to make them from scratch.
- Hard Taco Shell - If you crack a hard taco shell in half and make a circle with it, you can use it as the crunchy layer. From my experience (of testing tons of these crunchwraps), this acts more as just a shelf to put the sour cream on as it's much thinner than the other two options so it gets very soft. It gets the job done in a pinch but it wouldn't be my first choice.
How to Make A Vegan Crunchwrap Supreme
First, make the lentil meat. In a large pan, saute the onion until soft and translucent (Photo 1). Add all of the dried seasonings, stir, and let it cook for a couple of minutes to toast the spices (Photo 2). Add the cooked lentils, stir it together, and let it cook for a few minutes (Photo 3).
Lay a large tortilla flat on a cutting board and add a scoop of the lentil meat and a spoonful of black beans to the center of the tortilla. Sprinkle shredded cheddar cheese on top of the beans and lentils (Photos 4 & 5). Top with a layer of chips and spread a generous layer of dairy-free sour cream on top of the crunchy layer (Photo 6). Add thinly sliced lettuce and diced tomatoes on top of the sour cream (Photo 7).
Next, put a second large tortilla on the cutting board and place a small bowl upside down in the center of the tortilla shell. Use a sharp knife to carefully trace the bowl and cut out the smaller circle (Photo 8). Place the smaller tortilla shell on top of the lettuce and tomatoes and use your palm to lightly press it down.
With one hand on top of the smaller tortilla shell, use your other hand to fold up the bottom of the larger tortilla shell and bring it towards the center of the smaller tortilla. Only pull it as far as it will naturally go, you don't want to pull too hard or the tortilla will rip. Repeat this step five more times around the crunchwrap until it is completely sealed ((Photos 9 - 11).
In a large pan, place the crunchwrap folded side down and let it toast for 4-5 minutes or until it has a golden-brown crust. Flip the crunchwrap using a large pancake spatula and saute the other side until golden brown too (Photo 12).
- Lentils - If you don't have lentils, you could substitute black beans, kidney beans, or pinto beans. Or you could use this vegan taco meat as the filling.
- Lettuce - I used romaine because I like the crunchy texture, but any fresh greens can be used. Spinach, spring mix, butter lettuce, or any leafy green will work just fine.
I like to serve the vegan crunchwraps with a small cup filled with either nacho cheese, vegan ranch, guacamole, or cilantro lime salsa for dipping. If you want to make something to go with the wraps, any of the following recipes would make a great side dish.
- Lemon Turmeric Roasted Cauliflower
- Zesty Quinoa Salad
- Maple Balsamic Brussels Sprouts
- Smoky Sweet Potato Salsa
How to Store Leftovers
Store the lentil filling in an airtight container in the fridge for 2-3 days. You can prep all of the fresh ingredients 1-2 days in advance and just store them in the fridge so they're ready to go when you're ready to eat. It's best to store all of the ingredients separately and then assemble the vegan crunchwrap fresh when you're ready to eat. If you build it and then refrigerate it, the sour cream will make the chips soft.
You could also use the leftover lentil filling to make tacos, burritos, taco salad, or mix it into vegan taco pasta salad.
How to Freeze It
You can prep these vegan crunchwraps and then freeze them for a quick future meal! If you're making this recipe with the intent to freeze, omit the fresh ingredients (lettuce, tomato, and sour cream) and the tortilla chips/tostada. The fresh ingredients won't defrost well and the chips will get soggy. After you bake the frozen crunch wraps, you can cut them in half and stuff them with fresh ingredients and chips if you want to.
To freeze, assemble the wraps with lentils, black beans, and cheese. Place them folded-side down in a single layer on a parchment-lined tray and freeze until solid. Then you can stack them in a large reusable bag separated by a piece of parchment paper for 2-3 months.
How to Reheat It
You don't need to defrost the frozen crunchwraps before reheating them. Take them out of the freezer, arrange them on a parchment-lined sheet pan, and then bake them for 15 minutes at 400 degrees. Flip and bake for 10-15 minutes more or until lightly golden brown. You can cut them in half and add lettuce, tomato, and sour cream if you would like.
Frequently Asked Questions
You need large burrito tortillas (I used 10-inch tortillas) so you'll have enough space to fill it and fold it up. You can't make this vegan crunchwrap supreme with a small taco-sized tortilla because there isn't enough space to wrap up the edges and seal it.
After you cut the smaller circles out of the large tortillas, you are left with large circles that are missing the centers. I like to cut the strips up into triangles and dip them into acorn squash hummus for a quick snack.
- Use large (about 10-inch) burrito-sized tortillas. This recipe won't work with small tortillas because they aren't big enough to fold up and seal the edges.
- Warm the tortillas first to make them soft and pliable so they won't crack when you fold the edges.
- It's okay if you don't have tostadas, you can use tortilla chips to get a similar crunchy texture!
Want More Delicious Vegan Meals?
Vegan Crunchwrap Supreme
- Large Saute Pan
- Pancake Spatula
- 10 large burrito tortillas
- 1 cup shredded vegan cheese (I used Violife vegan cheddar)
- 25 tortilla chips (or 5 tostadas)
- 1 cup vegan sour cream (I used Kite Hill unsweetened greek yogurt)
- 1 small head romaine lettuce thinly sliced
- 1 large tomato diced
- 1 tsp avocado oil (to toast)
- In a large pan over medium heat, saute the diced onion in 3-4 tbsp of vegetable broth until they're soft and translucent.
- Add the minced garlic, taco seasoning, salt, and pepper to the pan. Stir and let it cook for 2 minutes to toast the spices. Add the cooked lentils and black beans. Mix it well to combine.
- Warm one large tortilla and lay it on a flat surface like a cutting board or large plate. Add ½ cup of the lentil and bean mixture to the center of the wrap and top it with a sprinkle of vegan shredded cheese.
- Add the crunchy layer (tostada, tortilla chips, or a hard shell taco that's cracked in half) and spread a layer of vegan sour cream over it. Top with thinly sliced lettuce and diced tomatoes.
- Put a small bowl upside down on top of a second large tortilla and use a knife to trace the bowl and cut out a small 5-inch circle. Put that small tortilla on top of the lettuce and tomato and press it down lightly with your hand.
- Use one hand to hold the small tortilla in place and then use your other hand to fold up the edges (about 6 folds) to seal the crunchwrap.
- Add 1 tsp of avocado oil (or you can toast it dry if you're oil-free) to a large pan over medium heat and swirl the oil around the pan. Put the crunchwrap folded side down into the hot pan. Let it toast up for 2-3 minutes or until its golden brown and the edges are sealed together. Using a large pancake spatula, flip the crunchwrap over and cook it for a few more minutes until the other side is lightly golden too.
- You can serve the crunchwrap whole or slice it in half with a side of vegan nacho cheese, guacamole, or salsa.
- Store leftover lentil meat in an airtight container in the fridge for 2-3 days or you can freeze it for 2-3 months.