This plant-based Crunchwrap Supreme is a fun and flavorful way to enjoy Taco Bell-inspired flavors at home. At Ahimsa Plant Kitchen, I love recreating comfort-food favorites in a vegan version, and this recipe is a perfect example. Each wrap is layered with smoked tofu, crunchy tortilla chips, vegan cheese, fresh lettuce, juicy tomatoes, creamy sour cream, and tangy pickled jalapeños, all folded into a flour tortilla and toasted to golden perfection.
What makes this Crunchwrap Supreme special is the combination of textures and flavors. The smoked tofu adds savory, smoky richness, while the tortilla chips bring a satisfying crunch. Vegan queso and sour cream create creamy layers that balance the crisp vegetables, and pickled jalapeños add a subtle kick. I enjoy carefully layering each ingredient and folding the wrap, then toasting it until crispy, which makes every bite indulgent and satisfying.
This plant-based Crunchwrap is versatile and customizable. You can add beans, corn, or extra veggies to suit your taste. It’s a fantastic recipe for lunch, dinner, or taco night with friends. Each wrap is filling, plant-based, and packed with protein from the smoked tofu, making it both delicious and nourishing.
Finally, serving the Crunchwrap Supreme is part of the fun. Pair it with salsa, guacamole, or a fresh salad for a colorful and complete meal. Every bite combines smoky, creamy, crunchy, and fresh flavors, proving that plant-based versions of classic comfort foods can be just as exciting and satisfying as the originals. This vegan Crunchwrap Supreme is a crowd-pleaser, perfect for anyone craving a flavorful, homemade Tex-Mex experience.
Vegan Crunchwrap Supreme
Ingredients
- 2 large flour tortillas
- 2 small flour tortillas
- 1 cup tortilla chips 8-10 chips
- 1 tomato diced into small cubes
- 1/2 cup lettuce shredded
- 1/4 cup vegan sour cream
- 1 tbsp pickled jalapeños
For the tofu filling:
- 5 oz / 140 g smoked tofu pressed and grated
- 1 tbsp olive oil
- 1 tsp taco seasoning
For the vegan queso:
- 1/2 cup cashews soaked in hot water for 30 mins
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 2 tbsp vegan cheese grated (optional)
- 1/4 cup plant-based milk unsweetened, or as needed
- 1/2 lemon juiced
- pinch of salt to taste
- 1/4 tsp smoked paprika
Instructions
- For the vegan queso drain the soaked cashews and rinse briefly. Add all ingredients to a blender and blend until smooth and creamy. Add the plant-based milk (or water) one tablespoon at a time to achieve your desired consistency. Optionally, add vegan cheese for a creamier, meltier consistency.
- For the tofu filling, heat olive oil over medium-high heat. Add the shredded tofu and taco seasoning and roast for 1-2 minutes.
- On a large tortilla layer are the vegan queso, tofu, tortilla chips, sour cream, lettuce, tomato, and pickled jalapeños. Cover the filling with a small flour tortilla. It can be cut with scissors to the desired size. Fold the tortilla like a hexagon, bringing the edges toward the center.
- Place seam-side down in a hot, lightly oiled skillet. Cook until golden brown, then flip and cook the other side.