Vegetarian Crunchwrap Supreme with Plant-Based “Meat”

I’ve been on a journey to reduce meat in our meals and explore healthier, more sustainable recipes, ingredients, and cooking methods—without giving up the bold flavors we love. That’s why I was thrilled when this Vegetarian Crunchwrap Supreme, made with plant-based protein, turned out every bit as satisfying as the original drive-thru favorite. Maybe even better.

I first found inspiration for this recipe from Holly and her Spend With Pennies Copycat Crunchwrap Supreme post. I knew right away I wanted to try it with this vegetarian twist. My goal with vegetarian recipes is always the same: just as good or better than the meat version. And this one? It absolutely hits the mark.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

This recipe makes enough filling for four Crunchwraps, but I do all the prep and then only assemble and cook two at a time—one for me and one for my husband. Then we enjoy the rest a couple nights later with the leftovers. It reheats beautifully, and it’s nice not to have to cook from scratch again midweek.

Before you do anything else, go ahead and wash and dry your produce. Yes, I even rinse the shredded lettuce! I wring it dry in a kitchen towel or with paper towels. Dice up your tomato too—Roma works great for this. I seal my lettuce bag with a GripStic and store it in my veggie drawer. Then I store any extra tomatoes in a small Ziploc container for the next batch.

Vegetarian Crunchwrap Supreme Ingredient Recommendations

Meatless Grounds

I use Quorn’s frozen meatless grounds—straight from the freezer into the pan. No need to thaw. Just heat them up and add your taco seasoning.

Taco Seasoning

You can use any brand, but I love my homemade taco seasoning blend. It’s a pantry staple around here and really bumps up the flavor.

Nacho Cheese

I recommend starting with a jar of Taco Bell’s nacho cheese sauce if you can find it—it helps get that classic Crunchwrap flavor. That said, experimenting is half the fun! Try a creamy white queso or your favorite store-brand dip if you’re feeling adventurous. I don’t measure, I just use a good dollop or two per Crunchwrap. I try to spread it out a bit with the back of the spoon and it always turns out great! 

Tostadas

If you can find actual tostadas, I highly recommend them. They’re the perfect crispy layer. I usually have extra because there are a lot in a package, and I love to break them up and serve them as chips on the side. If tostadas are hard to find in your area (I know the feeling!), you can break hard taco shells in half (as best you can to achieve the tostada-like shape) and use those instead.

Topping Ingredients

I usually go with store-brand sour cream, shredded lettuce, and cheese. For tomatoes, I stick with Roma. And I always get Taco Bell brand mild sauce. I’ve tried others, but this one’s my go-to.

Vegetarian Crunchwrap Supreme Finishing Touches

Once your filling is ready and your ingredients are laid out, it’s time to build the Crunchwraps. Start with a large tortilla, add a layer of meatless filling, nacho cheese, and tostada, then fold it all in. You’ll end up with a hexagon-shaped wrap.

Cook it in a flat nonstick griddle or skillet with just the tiniest bit of oil. Keep the heat moderate so the wrap gets golden brown without burning. You might need to turn the temp down or keeper a closer eye on your second wrap.

I don’t recommend adding the cold toppings until right before serving. This does break the nice seal you get from the pan frying but trust me, this is the way to go. Realistically (and we’re all about being real here), the wrap most likely will not close back up perfectly after opening to add these ingredients, but it still tastes fantastic.

Vegetarian Crunchwrap Supreme Pairings

This is a perfect recipe for Cinco de Mayo or a casual weekend dinner with a bit of flair. We like to serve ours with one or more of the following:

• Chips & salsa
• Margaritas (of course!)
• Sweet and spicy corn
• Fried ice cream or sopapilla cheesecake for dessert
• Tejano playlist on Spotify to set the mood

Vegetarian Crunchwrap Supreme Leftovers

If you’re only cooking for two like me, don’t make all four Crunchwraps at once. Store the leftover prepared filling, cheese, and toppings separately in the fridge. When you’re ready for round two, just reheat the meatless grounds (a splash of water helps prevent them from drying out) in the microwave and build fresh Crunchwraps all over again.

This recipe has become one of our favorite weeknight meals. It’s fun to make, totally customizable, and incredibly satisfying—even without actual meat. Give it a try, and let me know how it goes. And if you find a new cheese sauce you love, I’d love to hear about it!