The Best Vegan Crunchwrap Supreme (Taco Bell Copycat!)

Make a Vegan Crunchwrap Supreme at home with 10x the flavor of Taco Bell’s classic. Load it with our homemade vegan nacho cheese sauce, beans, vegan beef crumbles, fresh veggies, and a crunchy tostada shell for that iconic crunch! 

Raise your hand if you’ve had a crunchwrap from Taco Bell before! 🙋🏻

I am sure most, if not all, of you have had or at least have heard of a crunch wrap before, right? 

We thought it would be fun to make our own vegan version of the classic Taco Bell menu item. The traditional crunchwrap is essentially a whole bunch of taco fillings wrapped in a soft tortilla. 

It’s the perfect portable wrap to take on the go—all of the deliciousness of a taco without the mess. Make this copycat recipe for meal prep or a weeknight dinner when you’re craving the comfort of fast food. 

Ingredients You’ll Need 

• Onion: Finely diced yellow onion is the perfect, simple foundation that adds tons of flavor to the crunch wrap. 
• Yellow bell pepper: While not in the original crunchwrap, we love the added flavor and texture yellow bell pepper adds. 
• Vegan beef: Any vegan ground beef crumbles of choice will work well here. We like to use Beyond Meat Feisty Beef Crumbles. Our Walnut Taco Meat would even be delicious! 
• Flour tortillas: The bigger the tortillas, the better! If you can grab 10″-12″ tortillas, they will work best in this recipe. 
• Refried beans: Any store-bought or homemade refried beans will work. 
• Tostadas: Adds a satisfying crunch and contrasts the softer textures. If you can’t find tostadas at your local grocery store, layer a few crunchy tortilla chips in the middle. 
• Guacamole: We love our homemade guacamole, but store-bought is great too! 
• Vegan sour cream: Any brand of vegan sour cream works well here. Use your favorite. 
• Vegan cheese: When making a homemade vegan crunchwrap supreme, we recommend using a vegan cheese sauce over cheese shreds because cheese shreds won’t melt as well. We love our Vegan Chipotle Cheddar Cheese Sauce in this crunchwrap, but our Vegan Nacho Sauce would also be amazing!
• Lettuce + tomato: Use shredded iceberg or romaine lettuce and diced tomatoes for that classic flavor. 

Variations

• Beans only: If you’re not a fan of vegan ground beef, skip it and load up on double the beans. You can even use a combination of refried beans and black beans for added texture, or all black beans for a black bean crunchwrap supreme.
• Add potatoes: ​Make our homemade Taco Bell Fiesta Potatoes and add them for a hearty twist. 
• Make it spicy: In addition to using our Vegan Chipotle Cheddar Cheese Sauce, add a few sliced jalapeños and/or hot sauce. 
• Breakfast version: Swap the vegan beef for a Tofu Egg Scramble. 

Equipment Needed

• Large skillet

 

How to Make Vegan Crunchwrap Supreme

1. Sauté the onion and peppers. Heat a large pan over medium heat. When warm, add a little bit of water or oil.  Add the onion and bell pepper and cook for about 5 minutes, stirring occasionally, until the peppers are soft and the onion is translucent. 
2. Brown the vegan beef crumbles. Add the vegan beef crumbles to the pan along with the peppers and onions and cook according to package instructions. Season the vegan beef with salt and black pepper to taste. Set aside. 
3. Warm the flour tortilla. In a large skillet or the microwave, warm the large flour tortilla until soft and pliable. This will help prevent the tortilla from ripping. 
4. Assemble the Crunchwrap. Into the center of the soft flour tortilla, add 2 tablespoons of refried beans. Spread the beans outwards in a circular pattern, about the size of the tostada you are using. Place the tostada on top of the refried beans, followed by 1/3 of the pepper, onion, and beef mixture. On top of that, add 1 tablespoon of the following: vegan sour cream, guacamole, and vegan cheese. Lastly add about 2 tablespoons each of shredded lettuce and diced tomatoes. 
5. Close the crunchwrap. Starting at the bottom of the flour tortilla, fold the edges of the flour tortilla over the center, Continue folding the edges of the large tortilla over each other until the whole center is covered. 
6. Pan fry and seal shut. Heat a medium skillet over medium-high heat. When warm, place the crunchwrap directly on the hot skillet folded side down. Cook for 3 minutes to seal, then flip and cook for an additional 3 minutes, or until the tortilla is golden brown and crispy.
7. Repeat with remaining 3 tortillas. Repeat the above steps as needed to make 3 additional crunchwrap supremes! 
8. Serve. Serve while warm and crispy with your favorite dipping sauces. Enjoy! 

Serving Suggestions 

These crunchwraps are rather hearty on their own and can be enjoyed as a complete meal. If you’d like to make it more filling, check out of the following side dish ideas:

• Side of Rice and Beans
• Cheesy Vegan Fiesta Potatoes
• Chips and Salsa
• Side of Vegan Nachos

Storage Instructions

We recommend making a bunch of crunchwraps at once and popping them in the fridge to heat and eat when hunger strikes. When stored in an airtight container, these homemade vegan crunchwraps will keep for up to 4 days. 

If you are planning on making a few ahead to store, make sure to get the tortilla really nice and crispy. This will help prevent it from becoming soggy. 

More Copycat Recipes You May Enjoy:

Appetizers and Sides

Taco Bell Crispy Fiesta Potatoes (Copycat Recipe!)

Dinner

Vegan KFC Fried Chicken (Copycat)

Appetizers and Sides

Vegan Red Lobster Cheddar Bay Biscuits (Copycat)

Dinner

The BEST Vegan Broccoli Cheddar Soup (Panera Copycat)

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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