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Vegan Crunchwrap Supreme Recipe

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★★★★★

4.8 from 127 reviews

This vegan Crunchwrap Supreme is a delicious and satisfying plant-based twist on the classic Tex-Mex favorite. Filled with savory vegan meat crumbles, a creamy cheesy sauce made from cashews, potatoes, and carrots, fresh veggies, and crunchy tostados wrapped perfectly in a large flour tortilla then pan-toasted to golden perfection. It’s a hearty and flavorful meal that makes a perfect lunch or dinner for vegan and non-vegan alike.

Ingredients

Scale

Sauce

  • ½ cup raw cashews
  • ½ potato, cut into cubes
  • ½ carrot, cut into cubes
  • ½ cup full-fat coconut milk
  • 3 tbsp nutritional yeast
  • ¼ tsp turmeric
  • 1⁄4 tsp salt (14 tsp seems like a typo corrected to 1/4 tsp)

Filling

  • 10 oz vegan meat crumbles (300g – Beyond, Morning Star, GardeIN)
  • 1 small white onion, chopped
  • 1 tbsp taco seasoning
  • Salt to taste

Crunchwrap Assembly

  • 3 tomatoes, chopped
  • 6 tostado shells (or tortilla chips)
  • 6 large flour tortillas
  • 1 cup iceberg lettuce, chopped
  • 1 small red onion, chopped
  • 1 avocado, chopped
  • Olive oil for sautéing and browning

Instructions

  1. Boil Vegetables and Cashews: In a small saucepan, combine the potatoes, cashews, and carrot. Cover with water and bring to a boil. Let it boil for 20 minutes until the potatoes and carrots are tender and the cashews are softened.
  2. Blend Cheese Sauce: Drain the boiled vegetables and cashews. Transfer them to a blender and add the coconut milk, nutritional yeast, salt, and turmeric. Blend until smooth and creamy, creating a flavorful vegan cheese sauce.
  3. Sauté Vegan Meat Filling: Heat olive oil in a skillet over medium heat. Add the chopped white onion and sauté for about 5 minutes until translucent. Add the vegan meat crumbles, taco seasoning, and a pinch of salt. Cook for another 10 minutes, stirring occasionally, until the mixture is cooked through and flavorful.
  4. Assemble the Crunchwraps: Lay a large flour tortilla flat on a cutting board. Spread 2-3 tablespoons of the vegan meat mixture evenly in the center. Top with a few tortilla chips or a tostado shell for crunch, then add chopped white and red onions, tomatoes, avocado, and iceberg lettuce. Drizzle generously with the creamy cheese sauce. Place a smaller tortilla on top and carefully fold the edges inward to fully enclose the filling.
  5. Brown the Crunchwraps: Heat a skillet over medium heat and add a bit of oil. Place the assembled Crunchwrap seam side down in the skillet. Cook until golden brown and crisp on one side, then carefully flip and brown the other side. This should take about 3-5 minutes per side. Serve warm and enjoy!

Notes

  • The salt quantity in the sauce ingredients was corrected from 14 tsp to ¼ tsp to ensure the recipe tastes balanced.
  • If you prefer gluten-free, substitute flour tortillas with gluten-free tortillas and ensure tostado shells are gluten-free.
  • The vegan meat crumbles can be replaced with seasoned cooked lentils or mushrooms for a homemade alternative.
  • For extra creaminess, let the cheese sauce rest a few minutes before assembling, so it thickens slightly.
  • Cook the Crunchwraps over medium heat to avoid burning the tortillas while ensuring the filling heats through.
  • Use avocado oil or olive oil for a richer flavor in sautéing and browning.

Keywords: vegan crunchwrap, vegan tex-mex, plant-based dinner, vegan cheese sauce, easy vegan recipe, stovetop crunchwrap

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