Vegan Crunchwrap Supreme

Short Description

A plant-based take on the iconic Crunchwrap Supreme: warm tortilla loaded with savory lentil‑mushroom “taco meat,” vegan cheese, fresh veggies, chips, and a spicy mayo sauce—folded and grilled to crispy perfection.

Why You’ll Love This Recipe

• Rich, flavorful vegan “meat” from lentils, mushrooms, and walnuts
• Creamy, spicy sauce combines with crunchy chips and melted cheese
• Portable and satisfying—just like your favorite fast-food crunchwrap
• Customizable—easily adjust fillings, spice, and toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Taco “Meat”:

• 1 can brown lentils, drained & rinsed
• 220 g mushrooms, very finely chopped
• ¼ small–medium yellow onion (≈ 75 g), roughly chopped (optional)
• ¼ cup chopped walnuts
• 3 Tbsp soy sauce
• ⅓ 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

For the Spicy Sauce:

• ½ cup vegan mayo (or regular)
• 2 Tbsp sriracha
• 1 Tbsp yellow mustard
• 2 Tbsp diced pickles
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp onion powder
• 1 tsp taco seasoning
• Black pepper, to taste

For Each Wrap (per wrap):

• 1 large flour tortilla (12 in / 30 cm)
• 1 extra tortilla wedge (cut from a second tortilla) as a patch
• ½ heaping cup warm taco meat
• 2 Tbsp spicy sauce
• ¼ cup diced tomato
• 2 Tbsp diced raw onion
• ¼ cup shredded vegan cheese
• Small handful tortilla chips
• 1 tsp vegan mayo/sour cream (optional)
• ½ cup shredded lettuce
• Pickled jalapeños, to taste
• 2 Tbsp caramelized onions
• Neutral oil, for grilling

Directions

1. Make the Spicy Sauce
   Combine vegan mayo, sriracha, mustard, pickles, and seasonings in a bowl. Whisk until smooth. Chill while preparing other components.
2. Cook the Taco “Meat”
   In a large skillet over medium-high heat, sauté mushrooms for 3–4 minutes until moisture evaporates. Add lentils, walnuts, and onion; cook 2 more minutes. Stir in soy sauce, tomato sauce, nutritional yeast, salt, pepper, smoked paprika, oregano, onion powder, and taco seasoning. Simmer for 3–4 minutes until thickened. Taste and adjust seasoning. Keep warm.
3. Prep the Tortillas
   Cut one extra tortilla into four wedge-shaped pieces to use as a patch. Microwave the main tortillas for ~15 seconds wrapped in a damp towel to make them flexible.
4. Assemble Each Wrap
   Lay a warmed tortilla flat. Place the tortilla patch in the center (point up). Within a ~10 cm (4 in) circle, layer in order:
   • Taco meat
   • Spicy sauce
   • Tomato
   • Raw onion
   • Vegan cheese
   • Tortilla chips
   • Vegan mayo (if using)
   • Shredded lettuce
   • Pickled jalapeños
   • Caramelized onions
     Fold bottom edge over filling, then fold six overlapping flaps clockwise to seal.
5. Grill
   Lightly oil a skillet and heat over medium heat. Place wrap seam-side down. Cook for 2–3 minutes until golden, then flip and grill the other side another 2–3 minutes.
6. Serve
   Let the wrap rest 1 minute, slice in half, and enjoy the crispy, melty goodness!

Servings And Timing

• Makes: 1 large crunchwrap (3–4 if scaling up)
• Prep Time: ~10–15 minutes (if taco meat & sauce prepped ahead)
• Cook Time: ~5–7 minutes per wrap (assembly + grilling)
• Total Time: ~20–25 minutes

Variations

• Swap lentils for black beans or crumbled tempeh
• Use spicy mayo or avocado cilantro crema instead of sriracha sauce
• Add roasted corn, bell pepper, or jalapeño for more texture
• Substitute vegan cheese with shredded vegan mozzarella or cheddar
• Use whole-grain or gluten-free tortillas if desired

Storage/Reheating

• To Store: Keep taco meat, sauce, and toppings separately in airtight containers for up to 2 days.
• To Reheat: Reassemble a wrap and re-grill in a skillet or toaster oven for a minute each side to restore its crispness.
• Not Recommended to Freeze: Textures of chips and cheese degrade significantly after freezing.

FAQs

Can I make the taco “meat” ahead of time?

Yes—prepare and refrigerate. Reheat gently before assembling the wraps.

Are tortilla patches necessary?

They help reinforce the wrap’s center so fillings stay contained—but you can skip it if fillings are light.

How spicy is this wrap?

Spice level depends on sriracha, taco seasoning, and jalapeños. Adjust to taste or serve mild.

Is this gluten-free?

Use gluten-free tortillas, tamari instead of soy sauce, and gluten-free taco seasoning.

How do I keep it from falling apart?

Warm tortillas, neat folding, and seating the seam-side down while grilling help seal the wrap.

Can I make this vegan without chips?

Yes—omit chips or replace with roasted chickpeas or an extra crunchy veggie layer.

Can this be made nut-free?

Replace walnuts with additional lentils or seeds (sunflower, pumpkin).

Is mayo required?

No—vegan sour cream or plain cashew cream can be used instead, or skip altogether.

Can I double the recipe easily?

Yes—just scale ingredients and assemble multiple wraps. Warm tortillas and prep fillings for efficiency.

What dips pair well with this?

Salsa, guacamole, extra spicy sauce, or plant-based queso all complement the crunchwrap.

Conclusion

This Vegan Crunchwrap Supreme combines hearty lentil-based filling, creamy spicy sauce, crispy chips, and melty vegan cheese—wrapped and grilled into a satisfying meal under 30 minutes. Customizable and full of flavor, it’s a plant-based twist on a fast-food classic that tastes even better homemade.

Vegan Crunchwrap Supreme

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• Author: Maggie
• Total Time: 20–25 minutes
• Yield: 1 large crunchwrap (scale up as needed)
• Diet: Vegan

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Description

A flavorful, plant-based crunchwrap made with savory lentil-mushroom “taco meat,” vegan cheese, fresh veggies, chips, and spicy mayo sauce—wrapped and grilled to crispy perfection.

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Ingredients

For the taco “meat”: 1 can brown lentils (drained & rinsed), 220 g finely chopped mushrooms, ¼ small yellow onion (≈ 75 g, optional), ¼ cup chopped walnuts, 3 Tbsp soy sauce, ⅓ cup tomato sauce, 3 Tbsp nutritional yeast, 1 tsp salt, black pepper to taste, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp onion powder, 2–3 Tbsp taco seasoning

For the spicy sauce: ½ cup vegan mayo, 2 Tbsp sriracha, 1 Tbsp yellow mustard, 2 Tbsp diced pickles, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp onion powder, 1 tsp taco seasoning, black pepper to taste

Per wrap: 1 large flour tortilla (12 in), patch piece from extra tortilla, ½ heaping cup warm taco meat, 2 Tbsp spicy sauce, ¼ cup diced tomato, 2 Tbsp diced raw onion, ¼ cup shredded vegan cheese, handful tortilla chips, optional 1 tsp vegan mayo or sour cream, ½ cup shredded lettuce, pickled jalapeños to taste, 2 Tbsp caramelized onions

Neutral oil for grilling

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Instructions

1. Prepare spicy sauce: whisk together vegan mayo, sriracha, mustard, pickles, and seasonings; chill while making meat.
2. Cook taco meat: sauté mushrooms 3–4 min until moisture evaporates. Add lentils, walnuts, onion; cook 2 min. Stir in soy sauce, tomato sauce, nutritional yeast, spices and simmer 3–4 min until thickened.
3. Prep tortillas: warm main tortillas (~15 sec in damp towel) to make flexible; cut extra tortilla into wedge patch.
4. Assemble wrap: lay warmed tortilla, place patch at center. Inside ~4‑in circle, layer taco meat, spicy sauce, tomato, raw onion, vegan cheese, chips, optional mayo, lettuce, jalapeños, and caramelized onions. Fold bottom edge and fold six overlapping flaps clockwise to seal.
5. Grill wrap: heat lightly oiled skillet over medium, place seam-side down and grill 2‑3 min until golden. Flip and grill other side 2‑3 min.
6. Serve: let rest 1 min, slice in half, and enjoy crispy plant-based crunchwrap.

Notes

• Swap lentils for black beans or crumbled tempeh.
• Use avocado cilantro crema instead of spicy sauce.
• Include roasted corn or bell pepper for extra texture.
• Use gluten-free tortillas or tamari/taco seasoning to make gluten-free.
• Make nut-free by replacing walnuts with seeds.

• Prep Time: 10–15 minutes
• Cook Time: 5–7 minutes per wrap
• Category: Main Dish
• Method: Grilling (stovetop)
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 wrap
• Calories: 650
• Sugar: 6g
• Sodium: 950mg
• Fat: 28g
• Saturated Fat: 3g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 85g
• Fiber: 14g
• Protein: 22g
• Cholesterol: 0mg