Vegan Crunchwrap Supreme

5 from 5 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Main Course, mains

Cuisine: American, Mexican, Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 569kcal

Author: Anjali Shah

Ingredients

Tofu And Black Bean Taco “Meat”

1 tbsp olive oil
½ red onion diced
2 garlic cloves minced
6 oz firm tofu pressed to remove excess water
½ cup diced cherry tomatoes
2 tbsp diced jalapeños seeds removed
2 tbsp taco seasoning
15 oz can black beans rinsed and drained
salt and pepper to taste

Cashew Queso

1 cup raw cashews
1 cup hot water
1 clove garlic minced
½ tbsp smoked paprika
1 tsp salt
3 tbsp nutritional yeast
1 tsp chili powder
1 tbsp tomato paste

Guacamole

2 avocados peeled and diced
2 tbsp lime juice
3 tbsp fresh cilantro chopped
Salt and Pepper to taste

For The Wrap

Instructions

Prepare the tofu and black bean “meat” by heating the oil in a large skillet. Sauté the diced onion and garlic for 1-2 minutes.
Add the tofu and stir to break it up, continue to cook for a further 2-3 minutes.
Add the cherry tomatoes, jalapeños and taco seasoning. Cook on medium heat for 5-6 minutes, stirring to ensure the mixture doesn’t burn.
Add the black beans, stir and cook for a further 5 minutes. Remove from heat, adjust seasoning to taste and set aside.
Next, prepare the cashew queso by adding all of the queso ingredients into a food processor.
Blend for 3-4 minutes or until smooth. Adjust thickness by adding more hot water if needed, season to taste.
Prepare the guacamole by cutting the avocados in half, removing the flesh, dicing and adding to a mixing bowl.
Add all remaining guacamole ingredients to the mixing bowl. Using a fork, mash the ingredients together until well combined.

Assembly

To make the crunch wrap: Place one large tortilla onto a flat surface or cutting board. In the center of the tortilla, sprinkle 2 tbsps vegan cheese then a scoop of tofu ”meat”. Drizzle with 2-3 tbsp queso.
Top with a layer of tortilla chips, shredded romaine lettuce, diced cherry tomato and red onion.
Place a small tortilla on top and fold the edges of the large tortilla to seal.
Heat a large skillet over low-medium heat. Place one crunch wrap at a time, seam side down, into a lightly oiled skillet to heat through until edges have sealed and the wrap is lightly golden on each side.
Repeat with remaining ingredients and tortilla wraps.
Serve with guacamole, hot sauce and a drizzle of cashew queso.

Video

https://youtu.be/GLXHc9eR8ZE

Notes

My #1 Secret Tip for this vegan Crunchwrap Supreme recipe is to always use one small and one large wrap and cook seam side down first. I do this and press the folded wraps down gently, allowing the heat to seal the edges properly and hold all the fillings together.
Warm tortillas: I warm my tortillas slightly to make them more pliable. This allows me to fold them without any breaking or cracking.
Season homemade chips: If I am making my own tortilla chips, I season them with 1 teaspoon smoked paprika and 1 teaspoon taco seasoning.
Do not overfill: I keep the layers balanced and follow the measurements in my recipe. Overfilled wraps could become soggy and break apart.
Do one wrap at a time: Each wrap is assembled and cooked individually, for the best texture and to retain the freshness of the filling.
Cook off excess moisture: Before assembling my wraps, I make sure that my fillings are not holding any excess moisture or water, as this causes the tortillas to become soggy and prevents browning and crisping.
Press the tofu: I make sure my tofu has been properly pressed, getting rid of any excess moisture, which may affect the texture of the wrap.

Nutrition