If you crave a handheld, flavor-packed meal that crunches with every bite, let me introduce you to the Ultimate Crunchwrap Supreme. This plant-based twist on the fast-food classic bursts with creamy nacho “cheese,” protein-rich beans, zippy jalapeños, and piles of fresh veggies nestled in a crispy golden shell. It’s everything you love about the original—but brighter, healthier, and entirely crave-worthy!
Why You’ll Love This Recipe
- Extra Crunch, No Oil Needed: Achieve that golden-brown crispy exterior completely oil-free, so you get all the flavor and texture without the fuss.
- Plant-Based Powerhouse: Hearty black beans, creamy avocado, and zesty veggies satisfy every craving, making each Ultimate Crunchwrap Supreme hearty and nourishing.
- Customizable Goodness: This crowd-pleaser is wildly versatile—swap in your favorite beans, add extra veggies, or crank the heat as you please.
- Family-Friendly & Fun: It’s easy to prep and assemble, so everyone can build their own, making mealtime both interactive and delicious!
Ingredients You’ll Need
The beauty of the Ultimate Crunchwrap Supreme is how straightforward the ingredients list is—each element layers in texture, flavor, and plenty of color. Here’s what brings this plant-based masterpiece to life, along with some tips for the very best results.
- 4 large whole wheat burrito tortillas, plus 4 small tortillas (or one cut into quarters): These create the signature wrap and help hold every luscious bite together. Whole wheat adds a touch of nuttiness—but you can use regular if you prefer.
- 15 ounces black beans, rinsed and drained: These are the protein-packed, fiber-rich base. Canned beans keep it easy, but cooked-from-scratch beans are extra hearty.
- 1 cup Nacho “Cheese” Sauce: This non-dairy sauce delivers that unmistakable creamy, cheesy flavor. Use homemade or your favorite store-bought vegan nacho cheese.
- 2 jalapeños: For a pop of heat, thinly slice these fresh or swap for milder peppers if desired.
- 1 cup cooked brown rice: Adds heft, soaks up salsa or cheese, and acts as a perfect barrier against sogginess.
- 2 avocados, pitted and diced: Creamy, dreamy avocado brings richness and contrasting color—don’t skip it!
- 1 cup grape tomatoes, diced: Juicy tomatoes break up the richness and add a burst of freshness in every bite.
- 1 yellow onion, diced: Sweet and flavorful, they make the Ultimate Crunchwrap Supreme aromatically irresistible.
Variations
One of my favorite things about the Ultimate Crunchwrap Supreme is how easily you can swap in your own favorites or adapt it based on what’s in your fridge. Don’t be afraid to play around to make it truly your own!
- Spicy Chipotle: Add a spoonful of chipotle peppers in adobo to the beans or cheese sauce for smoky heat.
- Loaded Veggie Fiesta: Toss in corn, sautéed peppers, or shredded lettuce for even more color and crunch.
- Gluten-Free Option: Use gluten-free tortillas, and warm them until pliable so you can fold without tearing.
- Breakfast Crunchwrap: Swap the beans and rice for scrambled tofu, your favorite breakfast potatoes, and salsa for a morning spin!
How to Make Ultimate Crunchwrap Supreme
Step 1: Prep Your Filling Ingredients
Chop the veggies: dice the onion, halve and dice the grape tomatoes, slice the jalapeños, and cube the avocado. If you haven’t already, cook your brown rice and get your nacho “cheese” sauce ready to drizzle. Having everything prepped and at your fingertips makes assembly fun and effortless!
Step 2: Build the Crunchwrap Layers
Place one large tortilla on a flat surface. In the center, layer 1/4 cup brown rice, 1/4th of the black beans, then top with 1/4th of each remaining ingredient: onion, tomato, jalapeño, avocado, and a hefty drizzle of nacho “cheese” sauce. You want to create a neat, thick mound right in the center for optimal folding (and that signature cross-section!).
Step 3: Fold and Seal the Crunchwrap
Top the filling with a small round tortilla (or a quarter of a large one) to cover it all. Carefully fold the edges of the large tortilla up and over toward the center, overlapping to create pleats. You’ll end up with a neat hexagon—those pleats are the secret to keeping everything tucked in (and looking just like the Ultimate Crunchwrap Supreme of your dreams!).
Step 4: Toast Until Golden
Heat a nonstick skillet to medium-low (no oil needed—promise!). Place your crunchwrap seam-side down in the pan. Cook for about 7 minutes, checking to make sure it’s golden brown before gently flipping. Cook for another 7 minutes until both sides are perfectly crisp and sealed. Cooking folded-side down first helps lock in the filling and gives you that classic crunch.
Step 5: Air Fryer Method (Optional)
Short on time or craving an extra crisp finish? Preheat the air fryer to 380°F, place your Crunchwrap seam-side down, and cook for 3–4 minutes. Batch-cook and keep warm in a 250°F oven as you make the rest. The result: the Ultimate Crunchwrap Supreme every bit as crispy as you’d hope, but in a flash!
Pro Tips for Making Ultimate Crunchwrap Supreme
- Tortilla Pliability: Warm your tortillas in the microwave for 20–30 seconds or steam them to prevent cracking as you fold—especially helpful with whole wheat or gluten-free versions.
- Filling Placement: Keep “wet” ingredients like nacho cheese and avocado in the center, surrounded by dry ones (rice, beans) to keep your Crunchwrap crisp—not soggy!
- Seal It Like a Pro: Always start toasting seam-side down and give it time—this helps the tortilla edges fuse together so your Crunchwrap doesn’t open mid-flip.
- Batch Cooking: Pop finished Crunchwraps in a low oven while you make the rest—they’ll stay warm and crisp until everyone is ready to dig in together.
How to Serve Ultimate Crunchwrap Supreme
Garnishes
The Ultimate Crunchwrap Supreme is a showstopper on its own, but topping it off makes a great thing even better! Try adding a dollop of vegan sour cream, a swirl of guacamole, a sprinkle of fresh cilantro, or a handful of sliced green onions. For even more kick, drizzle on your favorite salsa or a splash of hot sauce right before serving.
Side Dishes
Pair your Crunchwrap with classic Mexican rice, a zingy chopped salad, or crisp baked tortilla chips and salsa. Even a simple bowl of lime-dressed slaw or some roasted corn on the cob can turn your meal into a true fiesta. The Ultimate Crunchwrap Supreme was made for sharing and sides!
Creative Ways to Present
Want to make your Ultimate Crunchwrap Supreme dinner extra memorable? Slice them into halves or quarters for party platters, serve with little bowls of dipping sauces for DIY fun, or wrap them in parchment and tie with twine for a cozy, picnic-style meal. You can even stack and slice for a “Crunchwrap layer cake” if you’re feeling playful—just don’t forget the extra napkins!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my kitchen!), store your assembled but un-toasted Crunchwraps tightly wrapped in the fridge for up to 2 days. For maximum crunch, wait to toast or air fry until just before serving—they’ll taste fresh and delicious.
Freezing
You can freeze the assembled, uncooked Ultimate Crunchwrap Supreme tightly wrapped for up to 2 months. Thaw overnight in the fridge, then cook them fresh in the pan or air fryer for a just-made texture and flavor. Assemble in batches for quick, meal-prepped lunches and dinners!
Reheating
When you’re ready to reheat, pop the Crunchwrap in a dry, preheated skillet over medium heat and cook on each side until crispy and hot throughout. You can also reheat them in the air fryer or oven for a few minutes at 350°F—just avoid the microwave to keep that coveted crunch!
FAQs
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Can I use flour tortillas instead of whole wheat for the Ultimate Crunchwrap Supreme?
Absolutely! Flour tortillas work perfectly and will give you that extra-chewy texture. If using, just be sure they’re at least burrito-sized so you can fold and seal everything inside. Whole wheat adds a subtle nuttiness, but feel free to use whichever you love best.
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How do I keep the Ultimate Crunchwrap Supreme from getting soggy?
The secret is to layer your wet ingredients (cheese, salsa, avocado) in the center and surround them with drier ingredients like rice and beans. Toasting seam-side down first in a hot skillet also helps seal the edges and keep every bite crisp!
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Can I make the Ultimate Crunchwrap Supreme gluten-free?
Definitely! Use large gluten-free tortilla wraps (and small or cut sections for the topper). Heat or steam them before folding so they become soft and flexible, which helps prevent tearing and makes assembly easy.
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Is the Ultimate Crunchwrap Supreme good for meal prep?
Yes! You can prep all your fillings and assemble the wraps in advance. Store them tightly wrapped in the fridge and toast or air fry right before serving for a speedy, satisfying lunch or dinner any day of the week.
Final Thoughts
Truly, the Ultimate Crunchwrap Supreme is one of those dishes that brings pure joy to any table—whether you’re cooking for friends, family, or just yourself. If you’re looking for a meal that’s playful, customizable, and absolutely delicious, you have to give this recipe a try. I hope it makes your kitchen (and your dinner hour) every bit as fun as it does mine!
Print
Ultimate Veggie Crunchwrap Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-fry, Air-Fry
- Cuisine: Mexican
- Diet: Vegetarian
Description
Enjoy a homemade version of the popular Crunchwrap Supreme with this recipe. Filled with savory black beans, rice, fresh vegetables, and creamy ‘cheese’ sauce, these wraps are perfect for a delicious meal.
Ingredients
Crunch Wrap:
- 4 large whole wheat burrito tortillas plus 4 small tortillas (0r 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
- Prepare all vegetables by cutting chopping them
Lay one tortilla on a plate surface.
- Place a ¼ cup of cooked brown rice in the middle.
Place ¼ of the can of black beans on top of the rice.
- 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.
- Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Heat a Non-Stick Pan for Oil-Free Cooking to medium-low.
- Place the tortilla folded side down first; this will seal the folds.
Cook for about 7 minutes; check to make sure golden brown before flipping over.
- Gently flip crunch wrap over.
Cook another 7 minutes, checking to make sure it is golden brown.
- 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.
- 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
Place crunch wraps in a 250-degree oven on a baking sheet while you batch cook the other remaining crunch wraps.
- 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, helps warm them in the microwave or steamer to make them bend easily. This is helpful when using gluten-free tortillas.
- I layer my ingredients with the wet ingredients in the middle to prevent sogginess. In other words, use dry on the outside and wet on the inside of the layers.
- For example, start with brown rice as the base, which will act like a sogginess barrier for the other ingredients. Then, layer veggies, and the cheese sauce should end up in the middle.
- Serve with Mexican rice and a Mexican chopped salad.
- For this Crunchwrap recipe, I used my Nacho ‘Cheese’ Sauce leftover from last night’s dinner. If you think ahead, you can use multiple recipes for different dishes.
- Add a dollop of vegan sour cream and a spoonful of guacamole.
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
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