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Vegan Crunchwrap Supreme

A fun-to-make, crispy tortilla filled with layers of gooey vegan queso, plant-based ground, and fresh toppings, perfect for lively dinners or casual snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Dinner, Snack
Cuisine: Mexican, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup homemade vegan queso (or use store-bought)
  • 1 tbsp coconut oil for sautéing
  • 12 oz plant-based ground
  • 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 chopped tomatoes
  • 1 cup iceberg lettuce, thinly chopped
  • ¼ cup fresh cilantro, chopped
  • 2 avocados, mashed
  • Olive oil for drizzling for cooking

Method
 

Preparation
  1. If you're making homemade vegan queso, do this step first. (If using store-bought, skip ahead!)
  2. Melt the coconut oil in a large skillet over medium heat.
  3. Add the plant-based ground and taco seasoning; cook until browned (about 5–7 minutes). Transfer to a bowl and set aside.
  4. Make sure all ingredients are ready for assembly.
Assembly
  1. Place a large tortilla on your work surface.
  2. Spread some queso in the center of the tortilla, leaving about 1.5-2 inches around the edges.
  3. Layer with plant-based ground, arrange tortilla chips in a circular pattern, then add salsa, chopped tomatoes, lettuce, cilantro, and smashed avocado.
  4. Top with a small tortilla and fold the edges of the large tortilla over to create a pocket.
Cooking
  1. Heat a drizzle of olive oil in the cleaned skillet.
  2. Place the crunchwrap seam-side down and cook for 2–3 minutes until firm and golden.
  3. Flip and repeat for the other side.
  4. Continue until all crunchwraps are made.

Notes

These are best eaten fresh, but leftovers can be stored in the fridge for about 3–5 days. Reheat in a skillet for a crispy finish. You can assemble them in advance and cook just before serving.