Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour ---------------------------------------
Who needs Taco Bell when you can make your own version of a vegan Crunchwrap Supreme? That's right, folks. Your taco nights will no longer be boring and plain when you have this baby on the menu.
The trick is to use fresh tortillas and well-seasoned fillings. I went with the La Perla tortillas, Fantastic World Foods Taco Filling, some pre-made pico de gallo, and of course my favorite Tofutti Sour Cream. You should be able to find fresh tortillas at your local Mexican grocery store, restaurant, or even Sprouts Farmer's Market. If all else fails, the Mission flour tortillas will definitely work but your crunchwrap won't be as crunchy.
Also, the potato nacho cheese is a must-have! Don't skip this step. Or, if you're feeling super lazy you could always pick up a jar of the Siete Foods Nacho Cheese Dip which is available at Whole Foods.
Let me know if you try this recipe - I'd love to hear your thoughts in the comments below!
Crunchwrap Ingredients:
3 types of tortillas: burrito (large flour), taco (small flour), tostada shells (crunchy)
1 cup of vegan meat (either pre-seasoned taco mix, or beef crumbles + 2 tbsp taco seasoning)
1 can of refried beans + 1 tbsp cumin
Pico de gallo
Vegan sour cream from Tofutti
Shredded lettuce
Nacho cheese sauce (see below)
Nacho Cheese Ingredients (yields 1.5 cups):
1/2 cup of diced carrot
1/4 cup of diced onion
1/3 cup nutritional yeast
1 tsp garlic powder
1/4 tsp salt
1/4 - 1/2 cup hot water
Directions for the Nacho Cheese:
Start by making the potato nacho cheese (since you can prep the rest of your items while it cooks).
Dice the potato, carrot, and onion and place them in a sauce pot with enough water to boil them.
Boil the veggies for 20-25 minutes, or until they are soft and tender.
Carefully transfer the cooked veggies to a blender (save 1/2 cup of the hot water).
Add the nutritional yeast, garlic powder, salt, and 1/4 cup of the hot water to the blender.
Blend until the cheese is smooth and creamy. Add more water if needed.
Taste and adjust the cheese (add more nutritional yeast, salt, etc. if needed).
Once the cheese is done, cover it to stay warm and set it aside.
Directions for the Crunchwrap Fillings:
Cook the vegan meat substitute according to the directions on the package. If you are using a pre-seasoned taco mix, there is no need to season it. If you are using regular beef crumbles, add 2 tbsp of taco seasoning while it cooks.
Heat the refried beans in the microwave or on the stove. Mix in 2 tbsp of cumin to the beans.
Prep the rest of your workstation by opening the pico de gallo, sour cream, and chopping the lettuce.
Warm the flour tortillas in the oven, microwave, or stove. Do not cook them long, just get them warm enough so that they don't rip or crumble when you fold them. Do not skip this step!!!
Once the meat, beans, and cheese are done cooking, and your flour tortillas are warm, it's time to assemble the crunchwraps!
Assemble and Cook the Crunchwraps:
Take your largest burrito flour tortilla and add the following ingredients (in this order) to the center of the tortilla: 2 tbsp meat, 2 tbsp pico de gallo, 2 tbsp nacho cheese, the tostada shell, 2 tbsp sour cream, 2 tbsp refried beans, a handful of lettuce.
Take the smaller taco flour tortilla and place it on top of the lettuce.
Hold down the small flour tortilla while you carefully pull up the edges of the large burrito tortilla and fold them over. It's okay if the tostada shell breaks a little.
Heat a large frying pan on the stove over medium-high heat (don't add any oil to the pan).
Place the folded crunchwrap seam-side down in the pan.
Cook for 3-4 minutes or until the underside is brown and crispy (do not try to flip it too early).
Carefully flip and cook it for another 3-4 minutes.
Remove the crunchwrap from the pan, and repeat to make as many as you'd like.
Let the crunchwrap cool for a few minutes before enjoying.
Tips and Tricks:
Turn this into a faster meal by using leftovers for the fillings, or making them all ahead of time. It makes for a fun taco-night party where everyone can make their own crunchwrap!
You can also bake these if you'd like to cook many at once. Heat the oven to 350º F and bake them for 10 minutes on each side (starting with the seam-side down), or until they are browned on the outside. You can even broil them for a minute at the end to ensure they are crispy.
I wouldn't recommend cooking the crunchwraps ahead of time and then re-warming them since the tostada shell and fillings will become soggy.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 crunchwrap (makes 5-6)
Calories: 495
Total Fat: 22g
Carbs: 79g
Protein: 15g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.
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