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Vegan Crunchwrap Supreme Recipe

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★★★★★

4.7 from 88 reviews

This Vegan Crunchwrap Supreme is a delicious plant-based twist on the classic fast-food favorite. Made with savory spiced lentil and mushroom taco meat, layered with fresh veggies, vegan cheese, crunchy tortilla chips, and a zesty homemade spicy sauce, all folded inside a warm grilled flour tortilla for the perfect crispy finish. Easy to prepare on the stovetop, this satisfying crunchwrap is ideal for a hearty lunch or dinner that’s both comforting and nutritious.

Ingredients

Scale

Taco Meat

  • 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

Spicy Sauce

  • 1/2 cup vegan mayo (or regular mayo)
  • 2 tbsp sriracha
  • 1 tbsp yellow mustard
  • 2 tbsp diced pickles
  • Black pepper, to taste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp taco seasoning

Crunchwrap Assembly

  • 1 large flour tortilla (12 in / 30 cm)
  • 1 tortilla triangle patch 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 vegan sour cream (or regular)
  • 1/2 cup shredded lettuce
  • Pickled jalapeños (to taste)
  • 2 tbsp caramelised onions
  • Neutral oil (for grilling)

Instructions

  1. Make the Spicy Sauce: In a bowl, stir together the vegan mayo, sriracha, yellow mustard, diced pickles, and all the seasonings (black pepper, smoked paprika, dried oregano, onion powder, and taco seasoning) until smooth. Chill while you prepare the other components to allow the flavors to meld.
  2. Cook the Taco Meat: Heat a large skillet over medium-high heat and add the finely chopped mushrooms. Cook for 3–4 minutes, stirring occasionally, until most of the moisture has evaporated. Add the drained lentils, chopped walnuts, and roughly chopped onion, cooking for an additional 2 minutes. Stir in the soy sauce, tomato sauce, nutritional yeast, salt, black pepper, smoked paprika, dried oregano, onion powder, and taco seasoning. Simmer the mixture for 3–4 minutes while stirring until it thickens. Taste and adjust seasoning as needed. Keep warm until assembly.
  3. Prep the Tortillas: Cut an extra tortilla into four wedges to create the triangular patches for sealing the center of each crunchwrap. Optionally, for a neater look when making a single crunchwrap, cut a 5-inch round patch instead. Microwave the four main tortillas for 15 seconds wrapped in a damp paper towel to make them flexible and easier to fold.
  4. Assemble Each Wrap: Lay one warm tortilla flat on a surface and place a tortilla triangle patch in the center with the point facing up. In a tight 4-inch (10 cm) circle in the middle of the patch, layer the fillings in this order: heaping ½ cup taco meat, 2 tablespoons spicy sauce, 1/4 cup diced tomato, 2 tablespoons diced raw onion, 1/4 cup shredded vegan cheese, a small handful of tortilla chips, 1 teaspoon vegan mayo or sour cream, 1/2 cup shredded lettuce, pickled jalapeños to taste, and 2 tablespoons caramelised onions. Fold the bottom edge of the tortilla over the filling, then continue folding clockwise to create six overlapping flaps forming a hexagon. Press gently to seal. Repeat assembly for each crunchwrap.
  5. Grill: Lightly oil a skillet and heat it to medium. Place a folded crunchwrap seam-side down in the skillet. Cook for 2–3 minutes until the underside is golden brown and crispy. Carefully flip and brown the other side for an additional 2–3 minutes. This grilling step crisps the tortilla and melts the cheese inside.
  6. Serve: Allow the crunchwrap to rest for 1 minute after grilling. Slice in half if desired, and enjoy the warm, crunchy, and flavorful vegan crunchwrap supreme immediately.

Notes

  • For a neater assembly, use a 5-inch round patch cut from the tortilla instead of a triangle patch.
  • If you don’t have walnuts, you can substitute with pecans or omit them.
  • Use vegan mayo to keep this recipe fully plant-based; regular mayo can be used if not strictly vegan.
  • Adjust the amount of sriracha and jalapeños according to your preferred spice level.
  • Leftover taco meat can be refrigerated and used in other dishes like tacos or burritos within 3 days.
  • To caramelise onions quickly, slice onions thinly and cook on low heat with a pinch of salt and a little oil for about 15-20 minutes until golden and sweet.
  • This recipe can be doubled or tripled easily for larger batches.

Keywords: vegan crunchwrap supreme, vegan taco wrap, plant-based mexican, lentil taco meat, vegan comfort food, vegan dinner, vegan taco recipe

Find it online: https://www.sanacooks.com/vegan-crunchwrap-supreme-recipe/