How to Make the BEST Vegan Crunchwrap Supreme
Can I get a “HALLELUJAH!?” You asked for a vegan crunchwrap supreme recipe, and I am here to deliver it to you! Well, not physically, but I am providing you with an easy, AUTHENTIC-tasting recipe that you can make on your own, haha. This vegan copycat Taco Bell crunchwrap supreme is so delicious I almost have an out of body experience whenever I eat it. Yeah, yeah, that’s a bit dramatic, but this seriously tastes just like the real thing, except BETTER. Can you tell I am excited to be sharing this recipe with you all!?
What is a Crunchwrap Supreme?
Whoa, whoa, WHOA. If you do not know what this beautiful creation is, allow me to pop your crunchwrap supreme cherry. It is a super popular menu item on the famous fast food Taco Bell’s menu. It is an extra-large flour tortilla filled with taco seasoned ground beef, nacho cheese, a tostada, sour cream, lettuce, and tomato. It’s wrapped up all tight and snuggly and seared in a hot pan of oil until golden brown and crispy.
Now, I know that has GOT to sound delicious to you, right?? Well, if it doesn’t, I’m sorry because it truly is a beautiful, wonderful creation. My vegan version seriously tastes just like the real thing, except better because it’s made with fresh ingredients. Because I know that most of us have experienced Taco Bell handing out food with bland, soggy, or super dry ingredients. Often I find they skimp on the fillings too, which I find very annoying.
My Version of a Crunchwrap Supreme
First of all, my vegan crucnhwrap is effortless to make. It is full of flavor and packed with a fair amount of each ingredient. Because, as I said, I don’t particularly appreciate when fast food skimps on their fillings. I am fully aware my recipe instructions look a bit intimidating at first glance. But, I’m here to reassure you it seriously is not complicated to make whatsoever. I pinky swear! I have a habit of going into a lot of detail because I want you to have a perfect recipe outcome, which, in return, makes my instructions a bit longer.
How the Recipe Comes Together
To start the recipe off, I saute diced yellow onion in a touch of oil until softened. I then add in raw vegan ground beef. Yes, this stuff exists, and it still blows my mind to this day. I chose to use the Impossible beef for this recipe. It was my first time ever using it, actually, and HOLY CRAP was I blown away. This vegan beef tastes nearly identical to real meat. I then toss in a packet of taco seasoning and some water and cook it a bit longer.
Building the Crunchwrap Supreme
This is so simple. I’m annoyed with myself that I only recently got around to making my first one because of how easy it is to re-create.
To break it down quickly, I build the crunchwrap supreme in this order: extra large flour tortilla, taco seasoned vegan ground beef, my homemade vegan salsa con queso, tostada, vegan sour cream, lettuce, tomato, Taco Bell’s hot sauce, and a small flour tortilla. I then wrap the main tortilla over everything, flip it over into a hot oiled saute pan, and cook the crunchwrap on each side until golden brown and super crispy.
Soft, Crunchy, Chewy, Cheesy, Saucy, and Meaty!
Each bite screams with flavor. Vegan products, like ground beef and sour cream, have come so far and taste SO realistic. So, it was honestly pretty easy for me to recreate Taco Bell’s crunchwrap supreme. However, I did choose to use my homemade cheese sauce for this recipe instead of buying a store-bought one. I created a vegan salsa con queso recipe, and holy crap, does it taste phenomenal. Traditionally, a nacho cheese goes inside the crunchwrap, but trust me when I tell you that my salsa con queso makes the crunchwrap taste EVEN better. It’s incredibly cheesy and creamy, with a hint of spicy heat. It’s also unbelievably easy and quick to make. The recipe honestly tastes similar to nacho cheese and is why it works well.
My mother, who is, unfortunately, the farthest thing from vegan, genuinely said that MY vegan crunchwrap supreme tastes WAY better than the original one. I asked her over and over again, “seriously!?” I know it tastes incredible, but to hear that comment from someone who is not vegan in reference to this was a tad shocking to me.
Check out some of my other restaurant copycat recipes!
- Vegan Shake Shack Shroom Burger
- Vegan McDonald’s Steak, Egg, & Cheese Bagel Breakfast Sandwich
- Vegan Red Lobster Cheddar Bay Biscuits
If you make any of my recipes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to Make the BEST Vegan Crunchwrap Supreme
Vegan Taco Bell Meat
- 1 tbsp vegetable oil
- 1/2 cup yellow onion, small diced
- 1 pound vegan ground beef (I used one package of the Impossible burger meat which is just shy of 1 pound. The Beyond Beef Plant-Based Ground would also work super well.)
- One 1.25 ounce packet taco seasoning (I used the brand La Preferida)
- 2/3 cup water
Ingredients Needed to Build ONE Crunchwrap Supreme
- 1 extra large flour tortilla, room temperature (I used the brand La Banderita)
- 1/2 cup vegan Taco Bell meat
- 1/4 cup vegan salsa con queso or nacho cheese (I used my homemade vegan salsa con queso recipe from this blog)
- 1 tostada (I used the brand Mission)
- 3 tbsp vegan sour cream (I used the brand Kite Hill, but So Delicious' and Tofutti's sour cream tastes good too)
- 1/2 cup iceburg lettuce, shredded
- 1/4 cup roma tomato, small diced
- 1 small flour tortilla (I used the brand La Banderita)
- Taco Bell hot sauce, amount is personal preference
- 2 tbsp vegetable oil, for cooking
Vegan Taco Bell Meat
- Place a large saute pan over medium heat. Once hot, add in vegetable oil, followed by the diced onions. Stir and cook for roughly 3 minutes, or until soft and translucent.
- Add the vegan beef into the pan, break it up with a cooking spoon or spatula, and cook for about 4 minutes or until mostly cooked through. Stir occasionally.
- Turn the heat down to medium-low. Add the entire packet of taco seasoning and the water into the pan. Stir well and cook for another 3 minutes, or just until most of the water has cooked off.
How to Build and Cook ONE Crunchwrap Supreme
- First, lay down the extra-large tortilla on a large cutting board or a clean counter. If your tortilla came straight from the fridge, warm it up in the microwave for around 15 seconds. Doing this will make it more flexible and more comfortable to fold the tortilla.
- Place the taco meat in the center of the tortilla. Spread it around, so it is roughly the same size as the tostada.
- Evenly spread the salsa con queso or nacho cheese over the meat.
- Place the tostada directly on top of the cheese sauce.
- Spread the sour cream evenly over the entire tostada, from edge to edge.
- Evenly sprinkle the shredded lettuce over the sour cream, followed by the diced tomatoes.
- Optional, but I recommend to create a more authentic flavor: drizzle 1 to 2 tablespoons of the Taco Bell hot sauce over the top. ***Make sure you're adding all of the ingredients within the middle area of the tortilla. None of the toppings should expand further than the size of the tostada.
- Place the small tortilla on top of everything and gently press it down ever so slightly.
- Place a large saute pan over medium/medium-low heat. Once hot, add in one tablespoon of vegetable oil.
- Now, begin folding the outside edges of the extra-large tortilla onto the center of the smaller tortilla, holding each edge with one hand the entire time, so the wrap doesn't pop back open. Do this as tight as you can, but be gentle to avoid the tortilla from tearing. I find myself folding the edges over 8 times.
- Gently pick the crunchwrap up, with one hand still holding all of the edges down in the center, and carefully flip the FOLDED SIDE down in the prepared saute pan.
- Press the crunchwrap down gently and move it around to get it evenly coated in the oil, so it cooks and browns evenly. Cook for about 2-3 minutes, or until it is perfectly golden brown and crispy.
- Add the other tablespoon of vegetable oil into the saute pan and then immediately flip the crunchwrap over so the uncooked side soaks up the oil. Cook for another 2-3 minutes, or until golden brown and crispy.
Welcome to my tip section of the vegan crunchwrap supreme recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- You may need to adjust the amount of water used for the vegan Taco Bell meat recipe. Do this only if you use a different brand of taco seasoning than the one I used. Then, use whatever the recommended amount of water the brand suggests.
- For this recipe, I use both an extra-large and small flour tortilla. However, instead of buying both sizes, you can always take one of your tostadas, lay it on another extra-large tortilla, and cut a smaller tortilla out of it. By doing this, though, you will then have tortilla scraps, so just keep that in mind. Don’t throw them away; re-purpose them into another recipe!
Great recipe! I used some leftover queso from a Rainbow Plant Life recipe but otherwise followed to a T. The ground beef in particular was quite flavorful and will definitely be used in other dishes. I appreciate how easy to follow your recipes are, thank you for all the great ideas
Hi Luke! I’m so happy to hear you loved the crunchwrap, and I’m glad you find it easy to follow my recipes. Thank you for giving them a try and letting me know your thoughts! 🙂
This was phenomenal. It seems complicated but very quick and easy, especially if you set up assembly line style. Used salsa instead of the tomato/hot sauce and Tofutti sour cream. Delish. Did use the vegan nacho cheese from this site and it, too, was amazing (highly recommend, it was very quick and easy to make with awesome results).
Thank you so much!! I am pleased to hear you thought the crunchwrap was phenomenal! The instructions may look a bit intimidating, but it truly is an easy and quick recipe to prepare, just like you said! I’m so glad you also gave my salsa con queso recipe a try and paired it with the crunchwrap. Thank you for leaving this comment! 🙂