Angely
Taco Bell’s crunchwrap supreme is the craving of my childhood. I loved it and still order it to this day. Unfortunately, every time I go to Taco Bell now they are either closed or out of ingredients. So I decided to make it myself, and it was significantly better and ready faster.
Ingredients
- impossible plant-based burger
- chipotle powder
- vegan beef broth (I used Born Simple Vegan Beef Style Broth Concentrate)
- 1 packet of low sodium taco seasoning
- olive oil
- burrito size tortillas
- queso blanco dip (I used Kroger’s Private Selection Queso Blanco Cheese Dip with Poblano and Hatch Chile Peppers)
- corn tostadas
- whole milk yogurt (can sub for greek yogurt or sour cream)
- romaine lettuce
- tomatoes
Tips for buying crunchwrap supreme ingredients
Important note if your tortillas are not huge
- If you can’t find massive tortillas you will have to take smaller tortillas and place them in the middle of your crunchwrap as you are assembling. I buy cheap whole grain tortillas and tear them to fit the size of the tostada in the middle to prevent the inside contents from spilling.
- You only have to do this bonus step if your tortillas are not big enough (I’m talking Chipotle BIG). I was able to completely skip this step when I discovered LARGE tortillas in the Mexican section of my international grocery store.
- Where to buy large burrito size tortillas? I bought my massive burrito size tortillas at the international grocery store and it made a drastic difference. They were made locally by a Mexican tortilla business. The ones available at Kroger were never big enough, forcing me to buy a second package of small tortillas to put in the middle. If you can go to a Mexican market for your tortillas, I highly recommend it.
- Why use queso dip instead of nacho cheese? We originally tried nacho cheese because it was cheaper but it didn’t taste as good and we realized the first ingredient wasn’t even cheese. Whey, vegetable oil, and modified corn starch are the first 3 ingredients in nacho cheese. Cheese isn’t even an ingredient in nacho cheese. On the other hand, 🧀cheese🧀 is the #1 ingredient listed on queso dip. Not to mention you have a lot more flavor options and spice levels to choose from. I rest my case.
- Where do I buy vegan beef broth? This is a completely optional ingredient. I added it because I wanted my meatless filling to taste like actual beef. I took the trek to Whole Foods to find vegan beef broth. Super happy to see I could get a discount because I was an Amazon Prime member so it was affordable. They had a couple of options and I picked the cheapest one, Born Simple Vegan Beef Style Broth Concentrate.
- How do I find impossible burger or vegan meat at an affordable price? The first time I bought impossible burger meat was when I was at Kroger and I walked by and saw that the price had been reduced from $8 to $5 temporarily. I immediately grabbed multiples to toss in my freezer for later. So watch out for those sale prices, or check your grocery store’s app for coupons. I also realized that Target sold impossible burger meat for $6.49 on a normal day. I also buy the meat that’s not pre-shaped into patties.
How do I make this crunchwrap supreme night epic?
Pair this with a side of my easy restaurant salsa or my easy black bean and corn salsa.
Best Vegetarian Crunchwrap Supreme
Satisfy your taco bell cravings with this easy vegetarian crunchwrap supreme!
- Prep Time: 8
- Cook Time: 18
- Total Time: 26 min
- Yield: 4 crunchwraps 1x
- Category: Dinner
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Units
Scale
Meatless Filling
- 12oz impossible plant-based burger
- 1 1/2 tsp chipotle powder
- 1/4 tsp of vegan beef broth (I used Born Simple Vegan Beef Style Broth Concentrate) *this is optional for a beefier flavor*
- splash of water (2 tbsp)
- 1 entire (1.25 oz) packet of low sodium taco seasoning
- 2 tbsp of olive oil
Crunchwrap
- 4 large burrito size tortillas
- 8 tbsp of queso blanco dip
- 4 corn tostadas
- 8 tbsp of whole milk yogurt (can sub for greek yogurt or sour cream)
- 2–3 romaine lettuce leaves, sliced thinly
- 1–2 tomatoes, sliced
Instructions
Making the vegetarian “meat”
- Heat a large pan over medium heat and then add 2 tbsp of olive oil.
- Once the oil is hot, add your entire container of impossible burger meat in one big chunk. While the bottom is searing place half of the taco seasoning and chipotle powder on top of the patty. After 3-4 minutes, flip the patty over to the other side. Add the remaining taco seasoning packet and chipotle powder.
- Sear the patty for 3-4 minutes to get browning on both sides. Once complete, start to break up the burger patty with your spatula or a potato masher.
- Add your splash of water (2 tbsp) and 1/4 tsp of vegan beef broth to the pan and stir to incorporate.
- Continue cooking the burger meat, stirring and mashing up the burger until it cooks through and you no longer see any pink in the patty. Once done, turn off the heat and set aside.
Assembling the crunchwrap:
- Lay down your big tortilla. Add 2 tbsp of queso dip right in the middle of the tortilla in a circle shape. (this should be the size of your tostada)
- Add taco meat on top of queso to your liking.
- Add a tostada shell on top of the taco meat.
- Top the tostada with sour cream. Then add your lettuce and tomatoes on top.
- Start heating up a pan on medium heat with 1 tbsp of olive oil (for grilling the crunchwrap)
- Last step, start folding your tortilla from the outside in. NOTE: if your tortilla is too small you will need to add a small tortilla in the middle on top of the lettuce and tomatoes, before you start folding to prevent the contents of the crunchwrap from falling out when you put it in the pan.
- When you’re done folding your crunchwrap, carry it over to the pan and very GENTLY place it with the folded side down so we can seal it with the heat.
- Cook for 1-3 minutes, and then gently flip over to the other side and cook 1-2 more minutes. Enjoy!
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