Just like the iconic Taco Bell Crunchwrap Supreme but vegan! The best quick and easy copycat recipe you’ll ever make.
Vegan | Soy-free
1995 was a great year, I was born and so was the Crunchwrap Supreme, the fastest-selling item in Taco Bell history. Thanks to Lois Carlson, today we have a tortilla wrapped around taco fillings in the shape of a hexagon; sort of like an elevated burrito. After lots of back and forth in the product development lab, it was finally released to the public in 2005 changing Mex-Tex food forever.
In this post, I’ll be sharing with you the recipe to make the vegan version of the ICONIC Crunchwrap Supreme. Forget Taco Bell (they have taken forever to release a vegan-friendly menu) and make it for yourself at home! Just imagine it: layers of vegan cheese sauce, plant-based ground beef, vegan sour cream, lettuce, tomatoes, and the corn tostada that gives it the crunch that we all love. This is the most delicious fast food copycat recipe you’ll ever try!
The making of: Vegan Crunchwrap Supreme
Three words: keep it simple! Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so I did too. The VeggieJeva version follows the same order of layers: first sour cream, then ground beef, cheese sauce, crunchy corn tostada, lettuce, and tomato, all wrapped and griddled in a flour tortilla.
Can you add other toppings? Absolutely! I’ve made other variations of this with refried beans, jalapeños, salsa, and/or salsa verde. Feel free to make it your own. Just don’t over-fill, otherwise, your tortilla won’t hold itself together.
Notes:
- Find the vegan cheese sauce recipe here.
- If you don’t have tostada shells, you can use a handful of crispy tortilla chips (sharp corners inwards).
- To close the crunchwrap: Instead of using two different size tortilla’s you can also cut circles out of the bigger tortilla and use them to seal.
- For a soy-free alternative use soy-free vegan ground beef and soy-free vegan sour cream.
Ingredients
- 4 10" flour tortillas
- 2 cups of cooked vegan ground beef
- 4 tbsp vegan sour cream
- 1 cup vegan cheese sauce
- ½ Iceberg lettuce, shredded
- 2 tomatoes, diced
- Optional: 4” flour tortillas (for closing)
Procedure
- Heat a large skillet over medium heat.
- Spread 10” flour tortilla on a flat surface and add ingredients in the following order: 1 tbsp sour cream in the center, followed by ¼ cup vegan ground beef, then crispy corn tostada, 1 tbsp vegan cheese sauce, top with shredded iceberg lettuce and diced tomatoes.
- Starting with the bottom of the tortilla, fold the edge over the center, working around the entire tortilla. If a gap remains in the center, fill it with a smaller piece of another flour tortilla under the folds.
- Carefully place the tortilla folded down into the hot skillet and let it toast for a few minutes until lightly browned. This should take about 3 minutes or so.
- Using a spatula, carefully flip it over and toast for another 2-3 minutes.
- Serve with your toppings of choice such as: hot sauce, guacamole and/or salsa verde. ENJOY!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
When you leave feedback it helps me improve and grow, leave me a comment below!
If you have Pinterest, you can find me here and Pin the following picture, if you like!
All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!
