Vegan Crunchwrap Supreme
This vegan Crunchwrap Supreme is made with a smoky tempeh filling, homemade dairy-free nacho ‘cheese’, and guacamole. It’s bursting with flavour, and is perfect for an indulgent lunch. Easy to make gluten-free.
You know those recipes that you just want to make over and over again? Yep, this tempeh Crunchwrap is one of those for me. I am seriously obsessed. I’ve seen Crunchwraps all over social media for a while, and knew I needed to make my own vegan version.
The original Crunchwrap Supreme is from Taco Bell, made with beef and nacho cheese. But, a homemade, plant based version is incredibly easy to put together. Just follow the steps below and you will see for yourself! Chances are, if you’re like me and love wholesome comfort food, you will love this as well.
About this vegan Crunchwrap Supreme
The thing that I love about Crunchwraps is that you can really load them up with different ingredients and they won’t fall apart. Well, you have to try very hard in order for that to happen (I’ve had a few such accidents myself during recipe testing lol). Regardless, every bite is packed full of deliciousness, and the wonderful crispy texture of the wrap really brings everything together.
Here, I used tempeh for the filling. I love tempeh, because it’s such a versatile ingredient with a great texture and a neutral flavour. With just a few ingredients, it’s so easy to transform it. In this Crunchwrap recipe, it takes the place of the ground beef.
I also made a homemade nacho ‘cheese’ sauce. The great thing about this one is just how simple it is. You don’t need a blender, and there are no cashews. You simply put all the ingredients to a saucepan, whisk, and you’re good to go! In fact, I love using this ‘cheese’ as a sauce for many recipes, such as salads and nourish bowls.
I also added avocado, rice and a little bit of grated vegan cheese. Simple, but incredibly yummy!
Smoky tempeh filling
You only need a few simple ingredients to make the smoky tempeh filling. Those are:
- Onion and garlic.
- Tempeh. I would recommend steaming this beforehand to get rid of any bitter flavour. You can also use crumbled extra firm tofu.
- Tomato paste.
- Tamari. You can also use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
- Cumin and smoked paprika.
Simply cook the onion and garlic. Then, when they soften, add the rest of the ingredients and cook over a medium-high heat for around 5 minutes. That’s it!
Vegan nacho cheese
As I mentioned, this nacho ‘cheese’ is cashew-free and doesn’t require a blender. The ingredients you will need are:
- Coconut milk. Full fat coconut milk from a tin works best.
- Nutritional yeast. This is great for adding a ‘cheesy’ flavour.
- Apple cider vinegar.
Simply add all the ingredients to a saucepan and whisk over a medium heat until the ‘cheese’ thickens.
What else should I add to a vegan Crunchwrap?
Crunchwraps are super versatile – you can switch up the ingredients and try out different fillings to see which ones you prefer. As you can see, I added rice, mashed avocado and grated vegan cheese. However, the following filling ideas also work really well:
- Wholegrain rice.
- Vegetables of your choice, such as tomatoes, carrots and zucchini.
- Vegan sour cream.
- Spicy cashew cream.
- Chunky guacamole.
- Black beans.
- Sweet potato.
- Tostada shells or corn chips for some extra crunch.
Try out different ones and see which ones you like best! The great thing is that there are so many options, so you will never get bored of this recipe.
Vegan Crunchwrap Supreme step-by-step
I would recommend starting by cooking the rice. While that’s cooking, make the tempeh filling and the cheese sauce. By preparing them simultaneously, you will save a lot of time.
Place a large tortilla on a flat surface and add 3-4 tbsp rice in the middle, spreading it out into a circle.
Next, add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho ‘cheese’, and a sprinkle of grated vegan cheese.
Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges. Do not discard the rest of the tortilla – you can use it for homemade chips to dip in any leftover nacho ‘cheese’ sauce.
Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.
Can I make a Crunchwrap ahead of time?
You can make this vegan Crunchwrap Supreme ahead of time and leave in the fridge for 2-3 days, but keep in mind this may cause the wrap to go soggy.
Instead, I would recommend making the smoky tempeh, the rice and the nacho ‘cheese’ sauce ahead of time and storing them in separate containers for up to around 3 days, and assemble the wraps when ready.
Other delicious vegan lunch recipes
- Sweet potato soup, if you’re after something cosy!
- Falafel – these make an amazing addition to pitta bread, wraps and sandwiches.
- Butter bean sweet potato stew – this is a great comforting meal that’s ready in no time!
- My vegan lentil burgers are easy to make and super flavourful.
- So are avocado wraps with chickpeas!
Let me know in the comments: what’s your favourite plant based lunch? If you give this vegan Crunchwrap Supreme recipe a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below
Get the Recipe: Vegan Cruchwrap Supreme
For the smoky tempeh filling
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 5 oz tempeh, crumbled
- 1/2 cup fresh sweetcorn
- 2 tbsp tomato paste
- 2 tbsp tamari
- 1 tsp cumin
- 1 tsp smoked paprika
For the dairy-free nacho 'cheese' sauce
- 1/2 cup coconut milk, full-fat, from a tin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 2 tbsp cornstarch
Other ingredients to serve
- 1/2 cup cooked rice
- 1 large avocado, mashed
- 1/4 cup vegan cheese, grated
- Frying pan
Make the tempeh filling
- Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the onion and garlic, cooking for 2-3 minutes, until softened.
- Add the tempeh, sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes, until the tempeh is lightly crispy.
Make the 'cheese' sauce
- Add the coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to a saucepan. Whisk until the 'cheese' thickens.
Assemble the Crunchwraps
- Place a large tortilla on a flat surface and add 3-4 tbsp rice in the middle, spreading it out into a circle.
- Add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.
- Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges.
- Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
- Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.