Vegan Crunchwrap Supreme

Indulge in the ultimate plant-based twist on a fast-food classic with this Vegan Crunchwrap Supreme recipe! Packed with layers of seasoned vegan ground meat, creamy vegan nacho cheese, tangy vegan sour cream, crisp shredded lettuce, juicy diced tomatoes, and savory black olives, all nestled between a crispy corn tortilla and a soft flour tortilla. Each fold locks in bold Tex-Mex flavors and irresistible textures, while a quick pan-sear ensures a perfectly golden, crunchy exterior. This customizable, dairy-free delight is ready in just 30 minutes, making it a go-to meal for weeknight dinners or fun gatherings. Treat yourself to this homemade vegan masterpiece that satisfies cravings without compromise!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 6 pieces large flour tortillas
• 6 pieces small corn tortillas
• 12 ounces vegan ground meat
• 2 tablespoons taco seasoning
• 2 tablespoons coconut oil or vegetable oil
• 1 cup vegan sour cream
• 1 cup vegan nacho cheese sauce
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 0.5 cup sliced black olives
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large non-stick skillet, heat 1 tablespoon of coconut oil or vegetable oil over medium heat.

Step 2

Add the vegan ground meat to the skillet and cook until browned, about 5-7 minutes. Stir in taco seasoning, salt, and pepper. Mix well to evenly coat the ground meat, then remove from heat.

Step 3

In another skillet, heat about 1 tablespoon of oil over medium heat and cook each small corn tortilla until crispy, about 2 minutes per side. Set aside on a paper towel-lined plate.

Step 4

Place a large tortilla flat on a clean surface. Spoon about 2 tablespoons of vegan nacho cheese sauce into the center of the tortilla and spread it around slightly.

Step 5

Add about 1/4 cup of the seasoned vegan ground meat on top of the nacho cheese sauce.

Step 6

Place a crispy corn tortilla (tostada) directly on top of the vegan ground meat.

Step 7

Spread about 2 tablespoons of vegan sour cream over the tostada.

Step 8

Top with some shredded lettuce, diced tomatoes, and sliced black olives.

Step 9

Fold the edges of the large tortilla inward to the center to form a wrap, ensuring all components are enclosed.

Step 10

Carefully flip the wrap seam-side down and cook on a clean, lightly oiled skillet over medium heat until golden brown and crispy on the bottom, about 3-4 minutes.

Step 11

Flip the crunchwrap to brown the second side, cooking for another 3-4 minutes.

Step 12

Repeat the process with the remaining ingredients to make a total of 6 crunchwraps.

Step 13

Serve warm and enjoy your Vegan Crunchwrap Supreme!

Nutrition Facts

Serving size	(1761.4g)

Amount per serving	% Daily Value*
Calories	3355.5

Total Fat 187.7g	0%
Saturated Fat 54.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 10582.5mg	0%
Total Carbohydrate 324.2g	0%
Dietary Fiber 36.7g	0%
Total Sugars 22.2g
Protein 113.4g	0%

Vitamin D 0IU	0%
Calcium 893.1mg	0%
Iron 32.3mg	0%
Potassium 2862.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 13.2%

Carbs: 37.7%