Make a healthier, tastier version of Taco Bell’s crunchwrap supreme at home! This vegetarian version is customizable, full of flavor, easy and quick to make.
What’s better than fast food? HOMEMADE fast food! Hear me out – it’s healthier, totally customizable to your tastes, and you don’t have to leave the warm and comfort of your own home. Plus, it’s so much nicer to eat off a plate instead of greasy cardboard packaging.
What is a crunchwrap supreme?
This homemade vegetarian crunchwrap supreme is an ode to the infamous Taco Bell crunchwrap supreme. Never had one before? According to their website, a crunchwrap supreme is a “flour tortilla layered with seasoned beef, warm nacho cheese sauce, a crispy tostada shell, crispy lettuce, [and] ripe tomatoes”.
Just reading the description, you know it’s good. Because I don’t eat meat, I’ve never actually had one myself, but my husband assures me it’s worth every single bite. So, I made a homemade vegetarian version so I could enjoy one myself!
Ingredients in vegetarian crunchwrap supreme
Here are all the ingredients you need to make your own vegetarian crunchwrap supreme at home.
Burrito size flour tortillas: You’ll need these as the shell that holds all the ingredients together.
Crunch factor: Choose your layer of crunch based on preference. I used Hint of Lime tortilla chips. Other ideas include crispy tostadas, blue corn chips, or spicy Red Hot Blues. You really can’t go wrong!
Shredded cheese: Layer this directly onto the tortilla to ensure it melts.
Guacamole: You can make your own (highly recommended) or use store bought.
Plain Greek yogurt: My favorite sour cream substitute. You can’t tell the difference!
The beauty of this meal is that it’s totally customizable, so add or take away any of the ingredients based on your preferences:
Love it extra spicy? Add hot sauce or pickled jalapenos.
Dairy free? Eliminate the cheese and Greek yogurt, or try your favorite vegan cheese.
Don’t have black bean burgers? Try a scoop of black beans and corn.
How to make vegetarian crunchwrap supremes perfectly
Homemade crunchwrap supremes are actually super easy to make! There are a few tips and tricks to making and folding them justtt right, so all the ingredients stay wrapped up.
First, prepare the black bean burgers according to package instructions. If making homemade guacamole, prepare that as well. Finely chop up the romaine lettuce.
Using an upside down cereal bowl as a guide, cut out a small circle from one of the large burrito size flour tortillas. Set aside.
Layer the ingredients in the center of the large flour tortilla. I like to layer in this order: shredded cheese, black bean burger, Greek yogurt, salsa, chips/crunch factor, shredded lettuce, and finally guacamole.
Next, place the smaller tortilla you cut out on top of all the fillings. This is the key to making sure everything wraps up completely!
Then, fold one side of the larger tortilla up and over the smaller tortilla. Work your way around the larger tortilla, folding up pieces over the smaller tortilla, overlapping with the piece you folded before.
To cook the crunchwrap supreme, heat olive oil over medium-high heat in a shallow skillet. Place the crunchwrap FOLDED SIDE DOWN in the heated pan. Cook for 2-3 minutes until toasted golden brown. Then, carefully flip and repeat on the other side. Slice in half and enjoy!
Are homemade vegetarian crunchwrap supremes healthy?
While I wouldn’t label a crunchwrap supreme as a health food, this homemade vegetarian version has elements that make it healthier and more nutrient dense than the fast food version.
Plant-based protein sources like black bean burgers have less saturated fat compared to animal proteins. This means they will not negatively impact your cholesterol levels. Current dietary recommendations advise limiting saturated fat intake to 10% or less of your total daily calories.
Good source of heart healthy unsaturated fats, thanks to the guacamole. Avocados are an excellent source of monounsaturated fat, as well as potassium, folate, and vitamin K.
Lower in sodium than the fast food version, which packs 1,200 mg of sodium (50% of your daily recommended intake). Consuming excess sodium can raise blood pressure.
6 Hint of Lime tortilla chips (or your favorite crunch factor ingredient)
1/2 cup plain Greek yogurt
1/2 cup salsa
1 cup shredded romaine lettuce
2 tbsp olive oil for cooking
Using an upside down cereal bowl as a guide, cut out two small circles from two of the large tortillas. Set aside.
Prepare the black bean burgers according to package instructions, and prepare the guacamole, if making it yourself.
In the center of one large tortilla, layer half of the filling ingredients. I like to layer them in this order: cheese, black bean burger, 3 tortilla chips, Greek yogurt, salsa, shredded lettuce, guacamole. Repeat with the remaining ingredients for the other tortilla.
Place the smaller cut out tortilla on top of your ingredients. Then, fold one side of the larger tortilla up and over the smaller one. Repeat folding the larger tortilla around the ingredients until completely enclosed. (See blog post for detailed instructions and images).
Heat 1 tbsp olive oil in a frying pan on medium heat. Cook the crunchwrap, folded side down first, for 2-3 minutes until browned and crispy. Flip and cook another 1-2 minutes on the other side.