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Homemade Vegan Crunchwrap Supreme

This Homemade Vegan Crunchwrap Supreme is the best! Tasting just like the Taco Bell original, it is crunchy and full of flavor! 
5 from 10 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Entree
Cuisine American
Servings 4 servings
Calories 563 kcal


  • 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


  • 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.


  • 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! 


Serving: 1CrunchwrapCalories: 563kcalCarbohydrates: 57.6gProtein: 17.5gFat: 32.4gSaturated Fat: 12.2gSodium: 477mgFiber: 11.6gSugar: 6.2g
Keyword entree, Vegan
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