Vegan Crunchwrap Supreme

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As far as copycat recipes go, this vegan Crunchwrap Supreme is one of my favorites! I use whole wheat tortillas, tofu, and cashew queso for a wholesome meal that comes together in just 40 minutes. It is crispy on the outside with soft layered filling, a delightfully somewhat unexpected crunch. 

This vegan Crunchwrap Supreme is one of my favorite ways of adapting popular fast food items to suit a plant-based lifestyle, much like I did with my Chipotle sofritas copycat recipe. If you enjoy certain flavors and elements of Mexican fast food but could do without the unhealthy additives, then you should try my copycat recipes.

I will be the first to admit, replicating fast food wraps is daunting. After gaining a lot of confidence with my crispy potato tacos, I felt ready to take on the Crunchwrap Supreme. And I also need to tell you that the first time I flipped this wrap, I made a mess. I hesitated, and doubted myself, tried to overcorrect, and ended up with something resembling a tortilla scramble. Ha! At least my kids were thoroughly entertained.

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🥘 Ingredients

I use a mix of fresh ingredients and bold spices to make this vegan Crunchwrap supreme. This is exactly what I use:

Olive oil: I use this to saute the filling.

Red onion: Finely chopped red onion gives my filling a mild and subtly sweet flavor.

Garlic: I use fresh garlic to build a deep, savory base.

Firm tofu and black beans: This is how I add texture and protein to my wrap without relying on processed meats.

Jalapeno: I use this for a mild heat and extra flavor.

Cashews: I blend cashews to create a queso sauce. Alternatively, I use my homemade creamy vegan queso or my vegan queso fresco recipe. 

Vegan cheese: For this recipe, I like using vegan mozzarella or vegan cheddar for the cheesy, melted interior.

Cherry tomatoes and romaine lettuce: I used diced cherry tomatoes for a sweet, juicy contrast, while the shredded lettuce provides a fresh crispness.

Whole wheat tortillas: Both large and small tortillas are used to create the layered wrap structure. I have also used my homemade almond flour tortillas for this recipe.

Tortilla chips: You can use store-bought, but I like using my baked corn tortilla chips for a crunchy layer inside the wrap. 

Taco seasoning: To really elevate this recipe, I use taco seasoning. My easy homemade taco seasoning or my copycat Old El Paso Taco seasoning works really well. 

Spices: I use smoked paprika and chili powder to create an intense smoky flavor that is typical of Mexican dishes.

Nutritional yeast: This gives my vegan wrap an additional cheesy flavor.

Tomato paste: I add a small amount for richness in the sauce.

Guacamole: For this recipe, I make a simple guacamole using avocados, lime juice, and fresh cilantro. If you prefer not to use avocados, try my edamame guacamole. 

Salt and black pepper: I use these simple seasonings to elevate the flavors in my wrap without overpowering the key ingredients. 

🔪 How To Make

I follow a precise step-by-step process when making this vegan Crunchwrap Supreme recipe. This is what I do to guarantee perfect flavor and texture:

Saute aromatics: I start by sauteing my diced onion and garlic in a large skillet over medium heat for 1-2 minutes. 

Add tofu: Next, I add my prepared tofu to the skillet, stirring to break it up, and cook for another 2-3 minutes.

Add some filling: Then I add the tomatoes, jalapenos, and taco seasoning, and cook for a further 5-6 minutes. I make sure to stir constantly to prevent scorching.

Add beans: I add my prepared black beans into the mixture, stir, and cook for another 5 minutes. Then I remove from the heat, taste, adjust seasoning, and set aside.

Prepare the cashew queso: For this step, I add cashews, 1 cup of hot water, a garlic clove, smoked paprika, salt, nutritional yeast, chili powder, and tomato paste to a food processor. I blend for 3-4 minutes until smooth.

Make guacamole: I halve the avocados, remove the flesh, dice, and add it to a mixing bowl with lime juice and cilantro, and mash with a fork until it has reached my desired consistency.

Assemble wrap: To begin, I sprinkle 2 tablespoons of shredded vegan cheese into the center of 1 large tortilla, then add a scoop of tofu meat mix.

Add queso: Next, I drizzle 2-3 tablespoons of cashew queso.

Top with chips: Then I add my layer of tortilla chips for that signature crunch.

Add remaining filling: I add my diced cherry tomatoes, onion, and lettuce. 

Add small tortilla: Then I place a small tortilla on top of the filling, and fold the edges of the large tortilla to seal the wrap.

Heat and seal: I place 1 assembled Crunchwrap seam side down in a large, lightly oiled skillet over a medium-low heat. Allow the wrap to heat through until the edges have sealed.

Flip: I flip my wrap and fry the other side until it is lightly golden brown. 

Repeat: I repeat this with the remaining ingredients and fry each assembled wrap 1 at a time.

Serve: I serve these Crunchwraps with guacamole and an extra drizzle of cashew queso.

📖 Variations

I love how much this vegan Crunchwrap Supreme recipe lends itself to creativity and innovation. Just make sure to always keep your filling proportions the same. These are some variations I highly recommend: 

Protein swap: Instead of tofu and black beans, I replace the filling with my 15-minute mushroom walnut taco meat. This is lower in protein but still delicious. My kids actually prefer the texture and nutty flavor of this swap. 

Extra veggie boost: I add 1/2 cup of diced bell peppers into the filling, and cook them off with the onions. Using red bell peppers adds another layer of sweetness to the wraps, which I really enjoy. 

Jackfruit upgrade: Instead of mimicking ground meat, I use jackfruit to imitate cooked, shredded meat. For this, I use my jackfruit tacos recipe, and make sure to shred it extra finely. 

🍽 Serving Suggestions

These vegan Crunchwrap Supremes are lovely and neat, but I really recommend getting a little messy and enjoying them with your favorite toppings. If you are planning on making these, try stepping away from the traditional garnishes to elevate the flavors and overall experience. Instead of salsa, serve it with my pineapple pico de gallo and a hearty dollop of my vegan taco sauce for drizzling or dipping. Just make sure you have plenty of napkins on hand. Ha! 

About a month ago, I helped my friend cater for her birthday party. She loves Mexican cuisine, especially the spicy and smoky flavors. We decided to make the Crunchwraps, but served them with my smoky red pepper crema, which was so good that we even caught our other friend eating it on its own. All he needed was a spoon. Ha! For a bit of spice, we decided to make signature birthday cocktails using my jalapeno simple syrup, which was also used in the mocktails for all the designated drivers. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 2 days.

Freezing: This recipe is not suited to freezing, as the texture of the fresh ingredients changes and becomes soggy once thawed.

Reheating: To reheat, I place my Crunchwrap in a skillet over medium-low heat, or in the oven at 350F until warmed through and slightly crisp again.

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