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A vegan crunchwrap supreme on a white plate.

Vegan Crunchwrap Supreme

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. 
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 632kcal


  • Large Saute Pan
  • Pancake Spatula


Lentil Meat

Crunchwrap Supreme

  • 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)


Lentil Meat

  • 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.

Crunchwrap Supreme

  • 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.


  • Use large (about 10-inches) burrito-sized vegan tortillas. This recipe won't work with small tortillas because they aren't big enough to fold up and seal the edges.
  • It's okay if you don't have tostadas, you can use tortilla chips to get a similar crunchy texture! 
  • These vegan crunchwraps are delicious by themselves but they taste even better when you dip them into salsa, guacamole, nacho cheese, sour cream, or vegan ranch
  • You can also use the leftover lentil meat to make tacos, breakfast burritos, taco salad, or mix it into taco pasta
  • Store the leftover lentil meat in an airtight container in the fridge for 4-5 days or you can freeze it. 


Calories: 632kcal | Carbohydrates: 98g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Sodium: 1360mg | Potassium: 754mg | Fiber: 12g | Sugar: 9g | Vitamin A: 5745IU | Vitamin C: 14.3mg | Calcium: 217mg | Iron: 8mg