This Homemade Vegan Crunchwrap Supreme is the best! Tasting just like the Taco Bell original, it is crunchy and full of flavor!
I don't know about you, but I am a huge Taco Bell lover. Like pretty much one of their biggest fans. There is just something about really good Americanized Mexican fast food. One of the things that I love most about Taco Bell is their Crunchwrap Supreme. It is soft and crunchy at the same time and filled with delicious taco meat and gooey cheese. I had to give them up when I went vegan but have no fear, I came up with this veganized version and let me tell you, you will never go back!
For some other delicious recipes, check out this Mango Pico de Gallo, these Taco Bell Spicy Potato Soft Tacos or these Buffalo Cauliflower Tacos.
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What Makes This The Best Vegan Crunchwrap Supreme?
- Whole-Food Plant-Based- This recipe is completely whole-food plant-based. There is no processed vegan beef or cheese in this recipe! Everything is made from whole ingredients.
- Endless adaptations- The best part about this recipe is that there are endless adaptations available! Don't like vegan beef? Make this with just beans instead. Want to add guacamole? Go for it!
- Fun, Family-friendly meal- This is such a fun and family friendly meal! I mean who doesn't love making their own fast food at home? This is a great recipe to get all the kids involved!
Ingredient Notes
- Walnuts- Walnuts are part of the base for the taco meat. The nuts add a crunch to the recipe that helps with the texture and makes it resemble animal meat. If you want to keep this nut-free, you can swap the walnuts for sunflower seeds or pepitas as well.
- Garbanzo Beans- The other part of the taco meat is the garbanzo beans. They help to add a creaminess, heartiness and provide the protein for the wrap. You would be shocked at how closely this comes to resemble taco meat. If you don't have garbanzo beans on hand, you can swap it for white beans.
- Taco Seasoning- Taco Bell uses a mix of different seasonings to season their meat, however, I find that a spicy taco seasoning does the trick. This is my favorite brand.
- Flour Tortillas- It wouldn't be a taco bell copycat without the flour tortillas! Taco Bell is known for its soft tacos and flour tortillas are key.
See the recipe card for the full ingredient list and quantities.
Instructions
How to Make the Chickpea Walnut Taco Meat
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper
- In a food processor, combine the walnuts, drained chickpeas, taco seasoning and water. Pulse until the beans and walnuts are broken down and the mixture resembles ground beef.
- Spread the mixture on a baking sheet and bake for 30 minutes, stirring at the halfway mark.
How to Make the Vegan Nacho Cheese
- Roughly dice the potato and carrot and add them to a small pot with the cashews. Fill with water and bring to a boil.
- Boil on high for 10 minutes.
- Drain and add the mixture to a high-speed blender. Add the almond milk, Taco seasoning, and nutritional yeast and blend until smooth.
How to Assemble the Crunchwraps
- Cut four of the flour tortillas into quarters. Cut the corners to be rounded.
- Working one at a time, place the chickpea beef mixture in the center of each tortilla. Top with the nacho cheese and tostada shell. Spread the sour cream in an even layer over the tostada shell; top with lettuce, and tomato. Repeat with remaining tortillas.
- Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
- Heat the olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
Hint: Layer the warm ingredients first and then add the tostada shell. Separating the warm and cool ingredients will help the lettuce stay crisp.
Substitutions
- Vegan Nacho Cheese- To save time, use pre-made vegan nacho cheese, I love this one by Siete!
- Chickpea Walnut Meat - Again, if you want to save time, make this with impossible meat instead of chickpea walnut meat.
- Taco Seasoning - If you are worried about sodium levels feel free to make your own taco seasoning at home.
Variations
- Bean - Try making this without vegan taco meat and instead layer it up with some refried beans!
- Deluxe - add guacamole inside along with the sour cream to kick it up a notch.
- Kid friendly - Cut the crunchwrap into quarters and serve to hungry kiddos!
Check out this Baked Walking Taco Casserole for another fun Mexican Inspired dish!
FAQ's
No, the Taco Bell Crunchwrap is not vegan as it contains both ground beef and cheese.
The key to wrapping the crunchwrap supreme is to use two tortillas. A large burrito sized one as the main one and a smaller, street taco sized one for the middle. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible to get the perfect seal.
No, there are not beans in a crunchwrap supreme, however if you want to take it to another level, add the beans in, it will be delicious!
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Cookie Sheet
- Food processor
- High Speed Blender
- Saucepan
- Chef Knife
- Cutting Board
- Cast Iron Skillet
Storage
These Vegan Crunchwraps are best eaten on the same day to stay perfectly crisp, however you can save them and reheat them the next day if you want to. Just make note that they will not be as crisp and the lettuce might be wilted.
I would not freeze this recipe as it will not thaw properly and be soggy.
Top tips
- It is important to cook the crunchwraps seal side down first for them to seal properly. Also by heating a skillet with a touch of oil it will give it that golden-brown crust.
- Feel free to adjust this recipe to your liking! Sometimes we skip the chickpea walnut meat entirely and just swap it with black beans, other times we add guacamole to it. Whatever you want to add, go for it!
- Serve this alongside some Cilantro Lime Rice to turn this into a full meal!
Other Recipes You Will Love!
- Taco Bell Spicy Potato Soft Tacos
- Vegan Fish Taco Bowl
- Vegan Portobello Mushroom Tacos
- Mouth Watering Vegan Birria Tacos
- Roasted Veggie and Black Bean Tacos
Homemade Vegan Crunchwrap Supreme
Ingredients
- 8 Burrito Size Flour Tortillas
- 4 Corn Tostadas
- 8 Ounces Vegan Sour Cream
- 1 Medium Russet Potato
- 1 Small Carrot
- ¼ cup Nutritional Yeast
- ½ cup Cashews
- 1 Packet Taco Seasoning
- 1 teaspoon salt
- 1 cup Almond Milk
- 1 14.5 ounce can garbanzo beans
- 1 cup walnuts
- 1 cup iceberg lettuce shredded
- 2 to matoes diced
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper
- In a food processor, combine the walnuts, drained chickpeas, taco seasoning and water. Pulse until the beans and walnuts are broken down and the mixture resembles ground beef.
- Spread the mixture on a baking sheet and bake for 30 minutes, stirring at the halfway mark.
- Roughly dice the potato and carrot and add them to a small pot with the cashews. Fill with water and bring to a boil.
- Boil on high for 10 minutes.
- Drain and add the mixture to a high-speed blender. Add the almond milk, Taco seasoning, and nutritional yeast and blend until smooth.
- Cut four of the flour tortillas into quarters. Cut the corners to be rounded.
- Working one at a time, place the chickpea beef mixture in the center of each tortilla. Top with the nacho cheese and tostada shell. Spread the sour cream in an even layer over the tostada shell; top with lettuce, and tomato. Repeat with remaining tortillas.
- Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
- Heat the olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
Notes
- It is important to cook the crunchwraps seal side down first for them to seal properly. Also by heating a skillet with a touch of oil it will give it that golden-brown crust.
- Feel free to adjust this recipe to your liking! Sometimes we skip the chickpea walnut meat entirely and just swap it with black beans, other times we add guacamole to it. Whatever you want to add, go for it!
- Serve this alongside some Cilantro Lime Rice to turn this into a full meal!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Tammy says
Homemade Taco Bell. So yummy!
Debra says
SUPREME for sure! Loved everything about it.
Angela says
Love this healthy take on a fast food favorite.
Colleen says
These are loaded with flavor!
Andréa Janssen says
Really delicious recipe! Thank you for sharing!
Lindsay Howerton-Hastings says
We LOVE these!
Jeri says
I love homemade crunchwraps, and this vegan version was a real hit with everyone, even my husband!
Bri says
Yum!
Sabrina says
So good! An amazing vegan version, thanks!
Missie says
This was so fun to make and so yummy!! We will definitely be making it again!