Introduction

This Vegan Crunchwrap Supreme is a delicious plant-based twist on the classic favorite. Packed with savory lentil and mushroom taco meat, layered with fresh veggies and a spicy sauce, it’s crispy, hearty, and perfect for any meal.

A close-up view of a thick wrap cut into three stacked pieces held by a woman's hand on the right. The wrap has many layers: on the inside, a dark brown crumbly layer of ground beans or lentils; orange thin tortilla chips forming a crunchy layer; creamy white sauce mixed with finely chopped red and green vegetables; and bits of shredded lettuce and diced tomatoes adding a fresh, colorful touch. Each layer is packed tightly, showcasing a mix of textures from soft and creamy to crunchy. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can brown lentils (drained & rinsed)
220 g mushrooms (very finely chopped)

1/2 small-medium yellow onion (roughly chopped, ≈ 75 g, optional)
1/4 cup walnuts (chopped)

3 tbsp soy sauce
1/3 cup tomato sauce

3 tbsp nutritional yeast
1 tsp salt (plus more to taste)
Black pepper, to taste

1 tsp smoked paprika
1 tsp dried oregano
1 tsp onion powder

2–3 tbsp taco seasoning
1/2 cup vegan mayo (or regular)
2 tbsp sriracha

1 tbsp yellow mustard
2 tbsp diced pickles
1 tsp smoked paprika (for sauce)

1 tsp dried oregano (for sauce)
1/2 tsp onion powder (for sauce)
1 tsp taco seasoning (for sauce)

1 large flour tortilla (12 in / 30 cm)
1 patch: tortilla triangle cut from an extra tortilla
½ heaping cup warm taco meat (prepared above)

2 tbsp spicy sauce (prepared above)
1/4 cup diced tomato
2 tbsp diced raw onion

1/4 cup shredded vegan cheese
Small handful tortilla chips
1 tsp vegan mayo or sour cream (or regular)

1/2 cup shredded lettuce
Pickled jalapeños (to taste)
2 tbsp caramelised onions

Neutral oil, for grilling

Instructions

Step 1: Make the Spicy Sauce by stirring together the vegan mayo, sriracha, yellow mustard, diced pickles, smoked paprika, dried oregano, onion powder, and taco seasoning in a bowl until smooth. Chill while you cook.
Step 2: Cook the Taco Meat by heating a large skillet over medium-high heat. Add the finely chopped mushrooms and cook for 3–4 minutes until most moisture evaporates. Stir in the lentils, walnuts, and chopped onion, cooking for another 2 minutes.

Step 3: Add the soy sauce, tomato sauce, nutritional yeast, salt, black pepper, smoked paprika, dried oregano, onion powder, and taco seasoning to the skillet. Simmer for 3–4 minutes, stirring occasionally, until the mixture thickens. Taste and adjust seasonings as needed. Keep warm.
Step 4: Prepare the Tortillas by cutting one extra tortilla into four wedges to make patches for the wrap centers. For a neater look, cut a 5-inch round.
Step 5: Microwave the 4 main tortillas for 15 seconds wrapped in a damp paper towel to make them flexible.

Step 6: Assemble each wrap by laying one warm tortilla flat and placing a tortilla triangle patch in the center with the point facing up.
Step 7: Layer fillings in a tight 4-inch (10 cm) circle on the patch in this order: a heaping ½ cup taco meat, 2 tablespoons spicy sauce, diced tomato, diced raw onion, shredded vegan cheese, tortilla chips, 1 teaspoon vegan mayo, shredded lettuce, pickled jalapeños, and caramelised onions.
Step 8: Fold the bottom edge of the tortilla over the filling, then continue folding clockwise to create six overlapping flaps (forming a hexagon). Press firmly to seal. Repeat with remaining wraps.

Step 9: Heat a lightly oiled skillet over medium heat. Place a wrap seam-side down and cook for 2–3 minutes until golden brown. Flip and cook the other side for another 2–3 minutes until crisp and browned.
Step 10: Let the wraps rest for 1 minute. Slice and serve hot to enjoy the crunchy, savory goodness.

Tips & Variations

For extra crunch, add crushed tortilla chips inside the wrap just before folding.

Swap walnuts for pecans or sunflower seeds for a different texture and flavor.
Use gluten-free tortillas to make this dish gluten-free.
Adjust the amount of sriracha in the spicy sauce to control the heat level.

Add avocado slices or guacamole for creaminess and richness.

Storage

Store any leftover crunchwraps in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat until heated through and crisp again, or microwave briefly and then crisp in a hot pan. Avoid microwaving alone as it can make the tortilla soggy.

How to Serve

A folded, golden-brown burrito or wrap resting in the center of a dark non-stick frying pan. The wrap shows a slight crispiness with spots of deeper brown from cooking, and the folded edges form a roughly square shape with visible creases and soft, slightly puffed texture. The pan contrasts with the warm, light beige of the tortilla. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco meat ahead of time?

Yes, the vegan taco meat can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat it gently on the stove before assembling the crunchwraps.

What can I use instead of nutritional yeast?

If you don’t have nutritional yeast, you can omit it or substitute it with a small amount of vegan cheese or a sprinkle of smoked paprika to add depth and a hint of umami flavor.