🔥 The Best Vegan Crunchwrap Supreme You’ll Ever Try
I have to be honest—I used to LOVE Taco Bell. 
Late-night Crunchwraps? Yes, please. Doritos Locos Tacos? Add two. There was a time in my life when Taco Bell was basically a food group. 
But let’s be real… Taco Bell had a reputation (y’all know what I mean). People would joke about how eating it meant you better have a bathroom nearby. 
Thankfully, this homemade Vegan Crunchwrap Supreme won’t do you dirty like that. This is good, clean eating—all the flavors you love, without the mystery ingredients. No stomach regrets, just deliciousness.
If you’ve been missing that crispy, cheesy, melty fast food magic, this recipe is your plant-based dream come true!
🌟 7 Reasons to Love This Vegan Crunchwrap
Tastes Just Like Taco Bell – But homemade and better!
100% Plant-Based – No dairy, no meat, just pure deliciousness.
Super Crispy & Cheesy – That perfect golden crunch!
Easy & Customizable – Use lentils, black beans, or plant-based meat!
Nut-Free & Gluten-Free Options – Everyone can enjoy it.
Perfect for Meal Prep – Make it in advance and crisp it up before eating.
Kid-Approved & Budget-Friendly – A family favorite!
🥑 Ingredients You’ll Need
For the “Beef” Filling (Choose Your Favorite!):
•2 cups cooked lentils (or swap for 1 lb plant-based ground “meat” OR black beans)
•1 tbsp olive oil
•2 tbsp taco seasoning
•¼ cup water
For the Vegan Cheese Layer (Pick Your Favorite!):
Cashew-Based Queso:
•1 cup raw cashews (soaked & drained)
•½ cup unsweetened plant milk
•2 tbsp nutritional yeast
•1 tbsp lemon juice
•½ tsp garlic powder
•½ tsp onion powder
•½ tsp smoked paprika
•½ tsp salt
Nut-Free Vegan Queso:
•1 ½ cups peeled & boiled potatoes
•½ cup peeled & boiled carrots
•½ cup unsweetened plant milk
•2 tbsp nutritional yeast
•1 tbsp lemon juice
•1 tsp garlic powder
•½ tsp smoked paprika
•½ tsp salt
•Blend until smooth & creamy!
•OR Use 2 cups dairy-free shredded cheese!
Crunchwrap Layers:
•10 large flour tortillas
•10 tostada shells (or crispy tortillas)
•2 cups shredded lettuce
•1 cup diced tomatoes
•1 cup dairy-free sour cream
•1 cup guacamole (optional)
🔥 How to Make the Vegan Crunchwrap Supreme
Step 1: Prepare the “Beef” Filling
Heat olive oil in a pan over medium heat.
Add lentils, plant-based ground, or black beans with taco seasoning.
Pour in water and cook for 3-5 minutes until well combined.
Step 2: Make the Vegan Cheese Sauce (If Using)
Blend all queso sauce ingredients (cashew-based or nut-free) until smooth and creamy.
Taste and adjust seasoning if needed.
Step 3: Assemble the Crunchwrap
Lay out a large tortilla. Add ¼ cup of the “beef” filling in the center.
Add cheese – either vegan queso or shredded dairy-free cheese.
Place a tostada shell on top. Spread dairy-free sour cream over it.
Add shredded lettuce, diced tomatoes, and guacamole.
Fold the edges of the tortilla over the fillings in a circular motion, sealing the wrap.
Step 4: Crisp It Up!
Heat a skillet over medium heat.
Place the Crunchwrap folded side down and cook for 2-3 minutes until golden brown.
Flip and cook the other side for another 2 minutes.
Step 5: Serve & Enjoy!
Slice in half, dip in salsa, and enjoy your homemade Vegan Crunchwrap Supreme!
🌟 Pro Tips & Variations
Gluten-Free? Use gluten-free tortillas and baked corn tostadas.
Spicy Kick? Add jalapeños or a drizzle of hot sauce.
Meal Prep? Assemble ahead and crisp up before eating!
Extra Protein? Mix black beans with lentils for a high-protein crunchwrap.
Nut-Free? Use the potato-carrot queso instead of cashew-based cheese!
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Ingredients
For the “Beef” Filling (Choose One):
- 2 cups cooked lentils or swap for 1 lb plant-based ground “meat” OR black beans
- 1 tbsp olive oil
- 2 tbsp taco seasoning
- ¼ cup water
For the Vegan Cheese Layer (Choose One):
- Cashew-Based Queso:
- 1 cup raw cashews soaked & drained
- ½ cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
Nut-Free Vegan Queso:
- 1 ½ cups peeled & boiled potatoes
- ½ cup peeled & boiled carrots
- ½ cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
Blend until smooth & creamy!
OR Use 2 cups dairy-free shredded cheese!
Crunchwrap Layers:
- 10 large flour tortillas
- 10 tostada shells or crispy tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup dairy-free sour cream
- 1 cup guacamole optional
Instructions
Step 1: Prepare the “Beef” Filling
- Heat olive oil in a pan over medium heat.
- Add lentils, plant-based ground, or black beans with taco seasoning.
- Pour in water and cook for 3-5 minutes until well combined.
Step 2: Make the Vegan Cheese Sauce (If Using)
- Blend all queso sauce ingredients (cashew-based or nut-free) until smooth and creamy.
- Taste and adjust seasoning if needed.
Step 3: Assemble the Crunchwrap
- Lay out a large tortilla. Add ¼ cup of the “beef” filling in the center.
- Add cheese – either vegan queso or shredded dairy-free cheese.
- Place a tostada shell on top. Spread dairy-free sour cream over it.
- Add shredded lettuce, diced tomatoes, and guacamole.
- Fold the edges of the tortilla over the fillings in a circular motion, sealing the wrap.
Step 4: Crisp It Up!
- Heat a skillet over medium heat.
- Place the Crunchwrap folded side down and cook for 2-3 minutes until golden brown.
- Flip and cook the other side for another 2 minutes.
Step 5: Serve & Enjoy!
- ? Slice in half, dip in salsa, and enjoy your homemade Vegan Crunchwrap Supreme!
