Description
Learn how to make the BEST Vegan Crunchwrap Supreme at home with this easy and delicious recipe. This plant-based version of the classic fast food favorite is packed with flavorful ingredients and crunchy goodness in every bite!
Ingredients
Units
Scale
For the Vegan Meat:
- 1 cup textured vegetable protein (TVP)
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
For the Crunchwrap:
- 6 large flour tortillas
- 1 can refried beans
- 1 cup vegan cheese, shredded
- 1 cup lettuce, shredded
- 1 cup tomato, diced
- 1/2 cup vegan sour cream
- 1/2 cup guacamole
- 1/4 cup pickled jalapenos
Instructions
- Prepare the Vegan Meat: In a bowl, mix the TVP with vegetable broth, soy sauce, garlic powder, onion powder, smoked paprika, and cumin. Let it sit for 10 minutes to rehydrate.
- Assemble the Crunchwrap: On a large flour tortilla, spread a layer of refried beans, top with the vegan meat, cheese, lettuce, tomato, sour cream, guacamole, and pickled jalapenos. Fold the edges of the tortilla towards the center to create a hexagon shape.
- Cook the Crunchwrap: In a heated pan, place the assembled crunchwrap folded side down. Cook for 3-4 minutes until golden brown, then carefully flip and cook the other side until crispy.
- Enjoy: Slice the Vegan Crunchwrap Supreme in half and serve hot with your favorite dipping sauce.
Notes
- You can customize the fillings to suit your preferences, such as adding vegan meat alternatives or extra veggies.
- Make sure to seal the edges of the crunchwrap well to prevent fillings from spilling out during cooking.
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg