Vegan Crunchwrap Supreme

vegan crunchwrap supreme

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Alright, I am not vegan (yet) but this is one of the most flavorful, addictive recipes around. Adapted from the extremely talented Pinch of Yum, this vegan version of a crunchwrap supreme is not only guilt-free but something you will actually want to eat. My homemade taco seasoning pulls all the flavors of this dish together.




Spicy Sofritas "Meat"

Cashew Queso

Black Bean Salad

  • 1 can of organic black beans, drained and rinsed
  • 1/2 red pepper
  • 2 tbsp fresh cilantro
  • 1/2 fresh lime juice


  • large burrito-sized wheat tortillas
  • tostadas or blue corn tortillas (if using blue corn tortillas, lightly oil baking sheet, season with salt and bake at 400 degrees for 4 minutes on each side. allow to sit for a couple minutes to fully crisp)
  • cabbages slaw
  • salsa
  • guacamole*


  1. For the sofritas "meat", heat avocado oil over medium-high heat in a large non-stick skillet. Add impossible meat, taco seasoning, chipotles, and salsa. Stir well and cook until warmed through. Set pan aside when done.
  2. For the cashew queso, blend everything together in Ninja Blender or high-powered blender until nice and smooth.
  3. Lay out a large wheat tortilla on a flat surface.
  4. Layer the impossible meat, black bean salad and queso. Add tostada, cabbage slaw, salsa and homemade guacamole. Top with another tostada.
  5. Fold in the edges of the tortilla towards the center. Place in hot, lightly oiled skillet, seam side down. Cook on each side for a few minutes until the exterior is firm and golden brown. Cut, serve and be wowed.

*Will post my homemade guacamole recipe soon!

*Note in this picture, the bottom two have dairy queso since Nick couldn't resist 🙂


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