Ultimate Veggie Crunchwrap Recipe

If you love plant-based comfort food, you’re in for a treat! The Ultimate Vegan Crunchwrap Supreme wraps hearty black beans, creamy nacho “cheese” sauce, fresh veggies, and zesty rice into a crispy, golden, perfectly foldable package. It’s every bit as fun and satisfying as the original fast-food classic—but 100% homemade and totally vegan.

Why You’ll Love This Recipe

  • All-in-One Satisfaction: Each bite is the ultimate balance of crunchy, creamy, and zesty—every craving covered in one delicious wrap!
  • Flexible for Any Diet: Whether you’re vegan, dairy-free, or just veggie curious, this dish is endlessly customizable for all eaters.
  • Family (and Meal Prep) Friendly: Make a big batch and keep everyone happy—this is a weeknight win or a meal-prep superstar.
  • No-Fry, Zero Oil: Get golden, crispy Crunchwrap goodness—without a single drop of oil or guilt!

Ingredients You’ll Need

What makes the Ultimate Vegan Crunchwrap Supreme unforgettable? It’s all about building irresistible flavor and textures with a handful of simple ingredients. Each one has a purpose—whether it’s bringing bright color, creamy richness, or crunchy freshness to every bite.

  • Large whole wheat burrito tortillas: These provide the hearty, flexible base—and whole wheat adds extra flavor and fiber.
  • Small (or quartered) tortillas: Essential for “sealing” the center and making the classic Crunchwrap fold work—genius engineering!
  • Black beans: Protein-packed, creamy, and satisfying—the ultimate plant-based filling.
  • Nacho “Cheese” Sauce: The velvety, gooey glue that brings luscious cheesy comfort (use your favorite homemade or store-bought vegan version.)
  • Jalapeños: Sliced for that signature spicy kick; keep the seeds for extra heat or remove them if you prefer it mild.
  • Cooked brown rice: A layer of tender chewiness and the perfect “barrier” to keep your Crunchwrap from getting soggy.
  • Avocados: Creamy, dreamy bursts of richness—every Crunchwrap needs a little avocado love.
  • Grape tomatoes: Sweet, juicy pops of color and freshness.
  • Yellow onion: Adds zippy, savory aromatics and a gentle crunch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the joys of the Ultimate Vegan Crunchwrap Supreme is how versatile it is—think of it as your own canvas for flavor experiments. Don’t be afraid to get creative based on what’s in your pantry or what your tastebuds are craving today!

  • Spicy Chipotle Crunchwrap: Add a smoky chipotle sauce to the cheese layer or mix chopped chipotle peppers into the beans for a fiery twist.
  • Breakfast-Style Crunchwrap: Layer in tofu scramble or vegan sausage with avocado and peppers for a breakfast-for-dinner delight.
  • Gluten-Free Option: Use your favorite pliable gluten-free tortillas (and steam or microwave them to make folding easier!).
  • Extra Veggie Crunch: Toss in shredded lettuce, corn, or roasted bell peppers—whatever makes your wrap sing.

How to Make Ultimate Vegan Crunchwrap Supreme

Step 1: Prep All Your Fillings

Start by dicing your tomatoes, slicing the jalapeños, chopping the onions, and cutting your avocado into bite-sized pieces. Make sure the brown rice is cooked and fluffy, black beans are drained and rinsed, and your vegan nacho cheese sauce is ready to go. Setting up a mini assembly line makes the rest of the process a breeze!

Step 2: Build the Crunchwrap Layers

Lay one large tortilla flat on a plate. Place about ¼ cup of brown rice in the very center, pressing lightly so it forms a little mound. Next, layer on black beans, a spoonful of nacho “cheese” sauce, jalapeños, tomatoes, onion, and creamy avocado, using roughly a quarter of each ingredient for each wrap. Top the stack with a small tortilla (or a quarter of a remaining large tortilla), right over the fillings, for that perfect fold-and-seal.

Step 3: Fold Like a Pro

Here’s the fun part! Gently fold the large tortilla edges over the middle, section by section, to enclose all your fillings. The smaller tortilla in the center acts like a shield, letting you get that signature hexagon shape. The wrap should be snug—not too tight, not too loose—so everything stays inside when you cook it.

Step 4: Toast Until Crispy

Heat a large nonstick skillet to medium-low (no oil needed!). Place the Crunchwrap folded-side down to help the seams seal. Let it cook for about 7 minutes, peeking underneath for a golden crust before flipping. Carefully turn it over and cook another 7 minutes, until both sides are evenly crisp and irresistible. Repeat for each wrap—or get multiple pans going if you’re feeding a crowd!

Step 5: Oven or Air Fryer Magic

If you’re an air fryer fan, preheat it to 380ºF. Arrange crunchwraps seam-side down and cook for 3–4 minutes for a speedy, extra-crunchy finish. As you batch cook, keep finished wraps warm in a 250ºF oven on a baking sheet so every Crunchwrap lands on your plate hot and toasty!

Pro Tips for Making Ultimate Vegan Crunchwrap Supreme

  • Steam Your Tortillas: Warm tortillas in the microwave or over steam to make folding a breeze—especially with gluten-free or firmer wraps.
  • Seal the Deal: Always start cooking folded-side down to help the wrap hold together and lock in all those tasty layers.
  • Layer for Texture: Place rice and beans closest to the tortilla, then pile wetter ingredients (like sauce and tomatoes) in the center—no soggy Crunchwraps here!
  • Crisp, Oil-Free Crust: Trust your nonstick skillet or air fryer—no oil needed for a crackly crust with flavor and crunch in every bite.

How to Serve Ultimate Vegan Crunchwrap Supreme

Ultimate Veggie Crunchwrap Recipe - Recipe Image

Garnishes

A little extra on top goes a long way! I love to crown my Ultimate Vegan Crunchwrap Supreme with a spoonful of salsa, chopped cilantro, fresh sliced jalapeños, or a dollop of vegan sour cream and guacamole. It’s the edible confetti your wrap deserves!

Side Dishes

Turn your Crunchwrap feast into a real fiesta by serving it alongside fluffy Mexican rice, zesty black bean salad, crunchy tortilla chips, or a pile of roasted sweet potatoes. Don’t forget the lime wedges for that fresh finishing zing!

Creative Ways to Present

Slice your Crunchwraps in half to show off those beautiful layers, or wrap each half in parchment for super-portable, party-perfect hand food. For gatherings, arrange mini Crunchwrap wedges on a platter with colorful dips for big wow-factor (and fast disappearances!).

Make Ahead and Storage

Storing Leftovers

If you end up with extras (lucky you!), let the Crunchwraps cool completely, then store them in an airtight container in the fridge. They’ll keep well for up to 2–3 days and are just as delicious reheated!

Freezing

The Ultimate Vegan Crunchwrap Supreme actually freezes like a dream—just wrap each cooled Crunchwrap tightly in foil or plastic and stash in a freezer bag. Lay them flat to save space. They’ll keep for up to 2 months (hello, handy lunch stash!).

Reheating

For best results, reheat Crunchwraps in a toaster oven, air fryer, or nonstick skillet so the outside gets back that irresistible crisp. Ten minutes at 350ºF usually does the trick—direct from frozen, just add a little extra time.

FAQs

  1. Can I prep the Ultimate Vegan Crunchwrap Supreme ahead of time for a party?

    Absolutely! Assemble the Crunchwraps (but don’t cook) a few hours in advance—just run a damp paper towel over the tortillas to keep them pliable. Toast or air fry right before serving for the best crunch.

  2. What’s the best vegan cheese sauce for this recipe?

    A cashew-based nacho cheese sauce is my go-to for its creaminess and flavor, but any thick, pourable dairy-free cheese sauce will work. If you like spice, blend in extra jalapeños or chipotle peppers for a smoky kick!

  3. How can I stop my Crunchwrap from splitting or leaking?

    Tortilla pliability is key! Warm your tortillas briefly in the microwave or over steam before folding, and try not to overstuff. Always cook seam-side down first to help the folds seal tight.

  4. Can I make this recipe gluten-free?

    Yes! Swap in your favorite gluten-free tortillas—if they’re stiff, give them a quick steam or 15-second microwave to soften. Watch the folding and enjoy a GF Ultimate Vegan Crunchwrap Supreme every bit as tasty as the original!

Final Thoughts

I hope you’re as excited to try this Ultimate Vegan Crunchwrap Supreme as I am to share it! It’s endlessly flexible, so flavorful, and guaranteed to bring smiles to your table—whether you’re serving it up on a busy weeknight or sharing with friends. Happy crunching!

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Ultimate Veggie Crunchwrap Recipe

Ultimate Veggie Crunchwrap Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 107 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pan-Fry, Air-Fry
  • Cuisine: Mexican
  • Diet: Vegan

Description

Learn how to make a delicious Crunchwrap Supreme at home with this easy recipe. Filled with black beans, rice, fresh veggies, and a dairy-free cheese sauce, this homemade version is healthier and just as satisfying as the fast-food favorite.


Ingredients

Units Scale

Crunch Wrap:

  • 4 large whole wheat burrito tortillas plus 4 small tortillas (or one cut into four equal quarters)
  • 15 ounces black beans, rinsed and drained
  • 1 cup Nacho “Cheese” Sauce
  • 2 jalapeños
  • 1 cup cooked brown rice
  • 2 avocados, pit removed, and cut into bite-sized pieces
  • 1 cup grape tomatoes, diced
  • 1 yellow onion, diced

Instructions

  1. Prepare all vegetables by cutting chopping them. Lay one tortilla on a plate surface.
  2. Place a ¼ cup of cooked brown rice in the middle. Place ¼ of the can of black beans on top of the rice.
  3. Continue with ¼ of the remaining ingredients. Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center’s ingredients.
  4. Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
  5. Heat a Non-Stick Pan for Oil-Free Cooking to medium-low. Place the tortilla folded side down first; this will seal the folds.
  6. Cook for about 7 minutes; check to make sure golden brown before flipping over. Gently flip the crunch wrap over.
  7. Cook another 7 minutes, checking to make sure it is golden brown.
  8. Make the remaining 3 crunch wraps (I use different pans to have them all done once). Place crunch wraps in a 250-degree oven on a baking sheet as you cook the remaining crunch wraps to keep warm.
  9. For Air-Fry Cooking: If you love your air fryer like I do, air-fry the crunch wrap in minutes! Preheat the air-fryer to 380 degrees. Place the crunch wrap seam down in the base of the air-fryer. Cook for 3-4 minutes. Serve with salsa or guacamole or BOTH!

Notes

  • Unlike Taco Bell, I don’t use oil in my pan.
  • The tortilla grills ideally without any spray or oil in the non-stick pan.
  • Another tip is to cook the folded side first. Not only does it help with flipping it over, but it also helps seal the folded section so it doesn’t come apart.
  • When using firm tortillas, warm them in the microwave or steamer to make them bend easily.
  • I layer my ingredients with the wet ingredients in the middle to prevent sogginess.
  • For example, start with brown rice as the base, then layer veggies, and cheese sauce in the middle.
  • Serve with Mexican rice and a Mexican chopped salad.
  • Add a dollop of vegan sour cream and a spoonful of guacamole.
  • Prep the Nacho “Cheese” Sauce in advance for multiple dishes.

Nutrition

  • Serving Size: 1 Crunchwrap
  • Calories: 350 kcal
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 10g
  • Protein: 10g
  • Cholesterol: 0mg

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