This Mexican Vegetarian Crunchwrap Supreme is made with a mish-mash of store-bought and homemade ingredients for an easy weekday meal. It is a Taco Bell inspired recipe without meat. The highlight of this recipe is that it has a crunch in every bite. The layers are very customizable to cater to vegan and gluten-free folks. Ready under 30 minutes.

Making every meal from scratch is not possible for me. Two kids, the never-ending routine and putting something healthy and interesting on the dinner table is quite challenging. I like the convenience of ready-made stuff like beans and tortillas that I can use to create fun recipes. Then I add a personal touch to create a meal that my entire family will enjoy. Most of the recipes on my blog are made under 30 minutes or less. Even the fancy recipes like this Vegan Chipotle Jungle curry or this Vegan Skillet Ratatouille Sauce Pasta are ready under half an hour.

I am really not a fan of Taco Bell Vegetarian Crunchwrap. Honestly, it lacks filing as well as taste. But I really love the idea, hence I make it at home with my choice of filling. I can really choose what kind of protein I want. It can be my choice of beans, lentil, scrambled tofu, or even paneer. Then I can choose what veggies and cheese to put in it. Everyone in my family loves it including kids.

Let’s make an easy vegetarian dinner tonight –

Ingredients

Vegetable filling for the wrap

This vegetarian crunchwrap supreme is veggie centric. That means it has no meat or chicken!

It all depends on what I have in my pantry, fridge, or freezer. This recipe is very customizable. I have used mushrooms, broccoli, and zucchini this time. But you can really use anything that you prefer. Spinach, carrots, cauliflower, sweet corn, peas, onion, and peppers are some good options to consider.

Protein – Refried bean, Sour cream, and Cheese

On the protein front, I have used a can of refried beans. If these wraps are planned ahead of time I do boil beans from scratch in my instant pot and then process them with herbs and spices in my food processor. I like to use kidney beans or pinto beans for the filling.

I prefer using a Mexican cheese blend or sometimes follow my heart cheddar cheese for a vegan spin.

Sour cream makes a great topping for this crunchy wraps. I like to spice it up and make it more flavorful on the days I am out of avocados.

Cook the veggies before filling –

Heat oil in a pan.

Once warm add in the mushrooms and cook it on medium heat for 2 minutes stirring occasionally.

Now add garlic and broccoli.

Add 2 tablespoons water. Give it a stir.

Lower the heat to low and cook covered for a minute.

Open the lid and spices like cumin, cayenne, salt, pepper, and oregano.

Stir in zucchini, cover, and cook for an additional minute.

Switch off the flame and check the taste.

Adjust any spices if preferred.

Let it completely cool before filling.

How to layer the Crunchwrap?

• Warm-up each tortilla for 5 seconds on the skillet on each side to make it pliable.
• Place the tortilla on a plate.
• To the center add ¼ cup beans and flatten it to form a small circle.
• Add couple spoons of sautéed veggies.
• Top it up with a dollop of sour cream ( Optional).
• Break some tortilla chips and add them on the top.
• Layer it with a handful of cheese over the chips.
• Now spread some bean filling on the circumference of the tortilla.
• This will help the wrap to seal well.

How to fold Crunchwrap like a pro?

• Fold as shown in the photo below to form a hexagon.
• That is fold until the wrap has six sides.
• Start folding the edges of the tortilla to come towards the center.
• Press it gently in the center to help seal the edges well.

Cooking the wrap on the skillet –

1. Brush some oil on the warm skillet and place the wrap sealed side down.
2. Let it cook on low to medium heat for 1-2 minutes, checking at the 1-minute mark.
3. Now flip the wrap and cook on another side for a minute or until golden brown.
4. Take the wrap on the serving dish and serve warm with toppings of your choice.
5. Repeat the process with other tortillas.

How to serve Vegetarian Crunchwrap Supreme?

You can serve this vegetarian wrap with some tortilla chips,  guacamole, salsa and sour cream on the side. Or with a small salad or soup for a full-blown meal.

I like to keep it simple sometimes with some herb sour cream and spicy sauce drizzle.

Important tips to make the best Vegetarian Crunchwrap Supreme

1. It’s important to use a large 10″ tortilla for the wrap.
2. If using a smaller one then make it like quesadillas as it won’t wrap well.
3. Use protein filling of your choice.
4. Consider lentil, smashed cooked beans, or scrambled tofu.
5. Sautee veggies until soft and let it cool down completely before layering.
6. Cheese is optional but helps the wrap to stick well.
7. Cooking on high heat won’t warm up the filling wrap nor melt the cheese.
8. So cook on low to medium heat on both sides.

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Mexican Inspired Vegetarian Recipes that you should try –

Vegan Enchilada Verdes

Tex-Mex Loaded Pasta Bake

Mexican Soft Tacos with Avocado Almond Crema

Vegan Tortilla Pinwheels

Other delicious fillings for the crunch wrap –

Easy Lentil filling

Paneer Masala

Aloo Masala

Pan-roasted veggies and refried beans

Vegetarian Crunchwrap Supreme Recipe

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5 from 3 votes

Vegetarian Crunchwrap Supreme Recipe

Taco Bell inspired homemade Mexican Vegetarian Crunchwrap Supreme makes an easy dinner under 30 minutes. It is stuffed with healthy veggies & bean filling.

Course lunch/ dinner

Cuisine Mexican

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Adjustable Servings -8

Calories 221kcal

Author Khushboo

Ingredients

• 8 count 10” Tortillas

For vegetable filling

• 10-12 baby Bella mushrooms washed, cleaned & diced. (approx. 2 cups)
• 1 crown broccoli cut into small florets (approx. 1.5 cups)
• 1 zucchini chopped (approx. 1.5 cups)
• 2 tablespoons oil
• 1 tablespoon garlic paste
• 1 teaspoon ground cumin
• ½ teaspoon cayenne or red chili powder
• 1 teaspoon dried oregano
• Salt to taste
• Couple twists of Black Pepper

Other ingredients for the filling

• 1.5 cups Mexican blend cheese OR of choice.
• Tortilla chips

For refried bean filling

• 16 oz can Organic Vegetarian refried beans (approx.2 cups)

For the topping (Of Choice)

• 2 Tomatoes deseeded and chopped
• Sriracha OR any other Spicy sauce or salsa

Herbed sour cream

• ½ cup sour cream
• 2 teaspoon mustard
• 2 tablespoons water or more to thin down
• Pinch of Garlic Powder
• Dash of Hot Sauce
• Salt to taste
• Pinch of Black Pepper
• ¼ teaspoon smoked paprika

Instructions

• Heat oil in a pan.
  
• Once warm add in the mushrooms and cook it on medium heat for 2 minutes stirring occasionally.
• Now add garlic and broccoli.
• Add 2 tablespoons water. Give it a stir.
• Lower the heat to low and cook covered for a minute.
• Open the lid and spices like cumin, cayenne, salt, pepper, and oregano.
• Stir in zucchini, cover, and cook for an additional minute.
• Switch off the flame and check the taste.
• Adjust any spices if preferred.
• Let it completely cool before filling.

How to layer the crunch wrap?

• Follow the photo for step by step demonstration.
  
• Warm-up each tortilla for 5 seconds on the skillet on each side to make it pliable.
• Place the tortilla on a plate.
• To the center add ¼ cup beans and flatten it to form a small circle.
• Add couple spoons of sautéed veggies.
• Top it up with a dollop of sour cream ( Optional).
• Break some tortilla chips and add them on the top.
• Layer it with a handful of cheese over the chips.
• Now spread some bean filling on the circumference of the tortilla.
• This will help the wrap to seal well.

How to fold the tortilla to form a crunchwrap?

• Fold as shown in the photo to form a hexagon.
  
• That is fold until the wrap has six sides.
• Start folding the edges of the tortilla to come towards the center.
• Press it gently in the center to help seal the edges well.
• Brush some oil on the warm skillet and place the wrap sealed side down.
• Let it cook on low to medium heat for 1-2 minutes, checking at the 1-minute mark.
• Now flip the wrap and cook on another side for a minute or until golden brown.
  
• Take the wrap on the serving dish and serve warm with toppings of your choice.
• Repeat the process with other tortillas.

Notes

I have used 10" readymade spinach tortillas, hence the lovely green color.

Possible substitutions

Variety of tortillas are available like carb balance , vegan , gluten- free , different flavors.

Use ready-made or homemade tortilla of choice.

If you are on a gluten-free and vegan diet check for the label.

Links to another filling combinations mentioned above the recipe.

You may use veggies like spinach, cauliflower, peppers, onion, corn, and olives for the filling.

Swap refried beans with mashed kidney beans, cooked lentils or black beans.

For vegan crunch wraps simply substitute dairy sour cream & cheese with vegan sour cream and cheese.

Place one 1 tostada in the center instead of tortilla chips.

Serving suggestion

Serve these crunchy wraps with a simple drizzle as mentioned or with guacamole, salsa, and sour cream.

A yogurt dip works well too.

Make ahead of time and storage tips –

The vegetable filling can be made up to 3 days ahead of time and stored in the fridge.

If making beans from scratch then it stays good in the fridge for 3 days and in the freezer for up to 2 months.

Important tips to make the best Vegetarian Crunchwrap Supreme

• It's important to use a large 10" tortilla for the wrap.
• If using  8” tortilla then cut additional small circles tortilla and place over the center filling after adding cheese. Then fold the edges of the big tortilla on the small circle to seal the filling.
• Or you can turn these wraps into quesadillas.
• Use protein filling of your choice.
• Consider lentil, smashed cooked beans, or scrambled tofu.
• Sautee veggies until soft and let it cool down completely before layering.
• Cheese is optional but helps the wrap to stick well.
• Cooking on high heat won't warm up the filling wrap nor melt the cheese.
• So cook on low to medium heat on both sides.

Nutrition

Calories: 221kcal | Carbohydrates: 16g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 535mg | Potassium: 539mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1136IU | Vitamin C: 77mg | Calcium: 228mg | Iron: 2mg

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