fbpx

Vegan Crunchwrap Supreme

Vegan Crunchwrap Supreme

Vegan Crunchwrap Supreme!❤️🌱

This recipe is SO GOOD! Made with homemade vegan queso, vegan “ground meat,” crunchy tortilla, lettuce, salsa, tomatoes and avocado.

Wrapped neatly, and pan-fried into a crispy hand-held tortilla pocket. 

Vegan Crunchwrap Supreme

Vegan Crunchwrap Supreme

This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, vegan "ground meat," crunchy tortilla, lettuce, salsa, tomatoes and avocado.
5 from 1 vote
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Course: Dinner
Cuisine: Mexican-Inspired
Keyword: Plant-Based, Vegan
Calories: 376kcal
Author: Hannah
Servings: 6

Ingredients
 

  • 1 cup homemade vegan queso or use store-bought
  • 1 tbsp coconut oil
  • 12 oz vegan "ground meat"
  • 4 tsp taco seasoning
  • 6 large 10-inch tortillas
  • 6 small 5-inch tortillas or two more 10-inch tortillas cut into quarters.
  • 1-2 cups tortilla chips
  • ½ cup salsa
  • ½ cup tomatoes chopped
  • 1 cup iceberg lettuce grated
  • ¼ cup cilantro leaves chopped
  • 2 avocados mashed
  • olive oil for drizzling

Instructions

  • If using the homemade Cashew Queso, make this now. (Alternatively you can use store-bought).
  • Melt the coconut oil in a large skillet on medium-heat, then add the vegan "ground meat" and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven't already for building.
  • Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with vegan "ground meat", nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.
  • Top with the small tortilla and fold in the edges of the large tortilla over to close. *
  • Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunch wrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.
  • Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.

Notes

*(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).

Nutrition

Nutrition Facts
Vegan Crunchwrap Supreme
Amount Per Serving
Calories 376 Calories from Fat 234
% Daily Value*
Fat 26g40%
Sodium 921mg40%
Potassium 604mg17%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 5g6%
Protein 10g20%
Calcium 200mg20%
Vitamin C 10mg12%
Vitamin A 593IU12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Hannah’s Instagram and website for more tasty recipes!

SHARE THIS RECIPE!

Leave a Comment

Your email address will not be published.

Find more tasty recipes from this author on their socials:

🌱 Mobile version 🌱 Fully vegan 🌱 Delicious recipes 🌱 Easy instructions 🌱 165 pages 🌱 Beautiful design

Leave a Comment

Your email address will not be published.

Logo of Good Old Vegan from @goodoldvegan

Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

Don't miss out on new recipes!

Get the latest recipes straight in your inbox. You can sign out at any time.

sign up for the latest vegan recipes!

We’ll send the tastiest vegan recipes directly to your inbox! You can sign out at any time.