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Vegan Crunchwrap Supreme

A delicious and customizable Vegan Crunchwrap packed with fresh veggies, creamy vegan queso, and a zesty taco seasoning blend, all wrapped in crispy tortillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 12 oz plant-based ground Use your favorite brand.
  • 4 tsp taco seasoning Adjust to taste.
  • 1 cup homemade vegan queso Or use store-bought.
  • 1 cup iceberg lettuce Thinly chopped.
  • ½ cup salsa Your choice of salsa.
  • ½ cup chopped tomatoes
  • ¼ cup fresh cilantro Chopped.
  • 2 each avocados Mashed.
  • 1-2 cups tortilla chips
For the Wrap
  • 6 each large 10-inch tortillas
  • 6 each small 5-inch tortillas Or cut two more 10-inch tortillas into quarters.
  • 1 tbsp coconut oil For cooking.
  • Olive oil for drizzling

Method
 

Preparation
  1. If you're making homemade Vegan Queso, whip it up now. Otherwise, grab that store-bought goodness.
  2. Melt the coconut oil in a large skillet over medium heat, then toss in the plant-based ground and taco seasoning. Cook until browned and combined, around 5 to 7 minutes. Transfer to a bowl and set aside.
  3. Prepare your ingredients for building! You’ll want everything at the ready.
Assembly
  1. Build the crunchwrap: Start with a large tortilla on a flat surface.
  2. Layer a bit of vegan queso in the center, leaving about 1.5-2 inches of space around the edges.
  3. Top with the plant-based ground, tortilla chips (placed in a circle), salsa, chopped tomatoes, lettuce, cilantro, and mashed avocado.
  4. Place a small tortilla on top and fold in the edges of the large tortilla over the filling.
  5. Heat a drizzle of olive oil in the skillet over medium heat, then place the crunchwrap seam-side down. Cook for 2 to 3 minutes until firm and golden brown, then flip and cook the other side.
  6. Serve and enjoy! Repeat steps 4-7 until you’ve used all the ingredients.

Notes

These crunchwraps are versatile! Serve them with crunchy tortilla chips or fresh guacamole. They can be stored in the fridge for up to 3 days or assembled ahead of cooking. For added protein, consider a mix of beans or veggies, and adjust spice levels as desired.