How to Make the BEST Vegan Crunchwrap Supreme
This recipe creates the best and most authentic tasting Taco Bell vegan crunchwrap supreme. It's made with all of the same elements as the original one, except it's 100% cruelty-free.
Ingredients
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
Instructions
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.
Tried this recipe?Let me know how it was!