Vegan Crunchwrap Supreme
This Vegan Crunchwrap Supreme is the ultimate comfort food makeover—stuffed with savory lentil-walnut taco meat, spicy creamy sauce, melty vegan cheese, crunchy tortilla chips, and fresh veggies, all grilled to golden perfection. It’s the perfect handheld meal that’s 100% plant-based and packed with bold, crave-worthy flavors.
Equipment
- skillet or frying pan
- Food processor (optional for chopping)
- Mixing bowls
- Spatula
- Knife & cutting board
- Large nonstick pan or griddle (for grilling wraps)
Ingredients
For the Taco “Meat”:
- 1 can brown lentils (drained & rinsed)
- 220 g mushrooms (very finely chopped)
- 1/2 small-medium yellow onion (roughly chopped (≈ 75 g) – optional)
- 1/4 cup walnuts (chopped)
- 3 tbsp soy sauce
- 1/3 cup tomato sauce
- 3 tbsp nutritional yeast
- 1 tsp salt (plus more to taste)
- Black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 2–3 tbsp taco seasoning
For the Spicy Sauce:
- 1/2 cup vegan mayo (or regular)
- 2 tbsp sriracha racha
- 1 tbsp yellow mustard
- 2 tbsp diced pickles
- Black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp taco seasoning
For the Wrap & Toppings (per wrap):
- 1 large flour tortilla (12 in / 30 cm)
- 1 Patch: tortilla triangle cut from an extra tortilla
- ½ Heaping cup warm taco meat (above)
- 2 tbsp spicy sauce
- 1/4 cup diced tomato
- 2 tbsp diced raw onion
- 1/4 cup shredded vegan cheese
- Small handful tortilla chips
- 1 tsp vegan mayo/sour cream (or regular)
- 1/2 cup shredded lettuce
- Pickled jalapeños (to taste)
- 2 tbsp caramelised onions
- Neutral oil, for grilling
Instructions
- 1. Make the Spicy Sauce- Stir mayo, sriracha, mustard, riced pickles and all seasonings in a bowl until smooth. Chill while you cook.
- 2. Cook the Taco Meat- Heat a large skillet over medium-high.- Add mushrooms; cook 3–4 min until most moisture evaporates.- Stir in lentils, walnuts and onion; cook 2 min.- Add soy sauce, tomato sauce, nutritional yeast and all seasonings; simmer 3–4 min, stirring, until thickened. Taste and adjust salt or taco seasoning. Keep warm.
- 3. Prep the Tortillas- Cut one extra tortilla into four wedges. Each triangle is a patch for the centre of a wrap. (If you’re making just one crunch-wrap and want a neater look, cut a 5-inch round instead.)- Microwave the 4 main tortillas for 15 s wrapped in a damp paper towel so they’re flexible.
- 4. Assemble Each Wrap- Lay one warm tortilla flat; place a tortilla triangle patch in the centre, point up.- Stack fillings in a tight 4-inch (10 cm) circle: heaping ½ cup taco meat → 2 Tbsp sauce → tomato → raw onion → cheese → chips → vegan mayo → lettuce → jalapeños → caramelised onions.- Fold the bottom edge over the filling, then keep folding clockwise to create six overlapping flaps (hexagon). Press to seal. Repeat for remaining wraps.
- 5. Grill- Lightly oil a skillet; heat to medium. Place a wrap seam-side down; cook 2–3 min until golden. Flip and brown the other side 2–3 min.
- 6. Serve- Rest 1 min, slice, and enjoy the hot, crunchy goodness!
Nutrition
Calories: 696kcalCarbohydrates: 81gProtein: 37gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 1541mgPotassium: 1556mgFiber: 37gSugar: 6gVitamin A: 807IUVitamin C: 15mgCalcium: 121mgIron: 11mg