Vegan Crunchwrap Supreme (Healthy Taco Bell Copycat Recipe)
This Vegan Crunchwrap Supreme is a healthy Taco Bell copycat made with simple ingredients and ready in under 30 minutes. It’s packed with flavor, plant-based protein, and the perfect crunch for an easy vegan dinner.
I grew up loving Taco Bell. It was my go-to, my favorite, the thing I always looked forward to. And now here I am, years later, recreating one of those nostalgic favorites with simple, wholesome ingredients.
This Vegan Crunchwrap Supreme is one of those recipes that just works. It’s easy to make, fun to assemble, and completely customizable so everyone at the table can build theirs exactly how they like it.
And the real star? That cashew cream. It’s a rich, creamy, vegan nacho-style sauce that brings everything together and makes this Crunchwrap seriously next level.
Spotlight on These Vegan Crunchwrap Supremes
- They are customizable: Build your Crunchwraps exactly how you like them with your favorite fillings, toppings, and spice level.
- They are healthy: Made with wholesome, plant-based ingredients for a lighter, better-for-you take on a classic.
- They are nostalgic: All the Taco Bell-inspired flavors you love, recreated at home with a healthy twist.
- They are incredibly tasty: Layers of flavor, texture, and that perfect crunch in every bite.
- It’s viral: A fun, crave-worthy recipe that feels like a treat but fits right into your everyday routine
- Everything is from Trader Joe’s: Make a quick stop to Trader Joe’s and grab the simple ingredients.
The Ingredients
Tortillas: Use extra-large flour tortillas for the outer wrap and smaller tortillas to seal the center. You can also use whole wheat or gluten-free tortillas if preferred.
Quinoa Cowboy Veggie Burgers: These Trader Joe’s veggie burgers add a hearty, plant-based protein base with a delicious Mexican-inspired flavor. You can also substitute with refried beans or your favorite vegan taco filling.
Cashew cream: A creamy, dairy-free nacho-style sauce made with cashews and hidden veggies. This vegan cheese alternative adds rich flavor while keeping the recipe wholesome.
Tortilla chips: Adds that signature crunch inside the crunchwrap. You can use your favorite tortilla chips or omit if needed.
Iceberg lettuce: Crisp shredded lettuce adds freshness and texture. Use a whole head or pre-shredded for convenience.
Tomatoes: Fresh chopped tomatoes bring brightness and balance. Any ripe variety will work.
Frequently Asked Questions
A Crunchwrap Supreme is a popular Taco Bell menu item made with layers of fillings wrapped in a large tortilla and grilled until crispy on the outside.
Yes, this is a healthier, homemade version with similar flavors and textures, but made with wholesome, plant-based ingredients.
Yes, refried beans, black beans, lentils, or your favorite plant-based taco filling all work well.
Yes, simply use gluten-free tortillas such as almond flour or cassava flour.
Cook them on medium heat in a skillet until golden brown on both sides, pressing lightly for an even crisp.
Serve with salsa, guacamole, chips, a simple side salad, or sliced watermelon for a complete meal.
The Instructions
*Make sure your cashews have soaked overnight or in hot water for 20 minutes.
Step one: Preheat the oven to 400 degrees Fahrenheit. Line a sheet sheet with parchment paper.
Step two: Spread the sweet potato and carrot chunks onto a lined baking sheet. Drizzle with avocado oil, then season with salt and pepper. Arrange them in a single, even layer on one side of the pan.
Place the veggie patties on the other side of the baking sheet. Bake for 15–20 minutes, flipping the patties halfway through. Cook until the vegetables are tender and the patties are heated through. Set aside.
Step three: Blend the cashew sauce. Place all of the ingredients into the base of a high-speed blender. This includes sweet potato, carrots, cashews, nutritional yeast, vegetable stock, lime juice, garlic, onion powder, smoked paprika, turmeric, cumin, and salt. Blend until smooth and creamy. Set aside.
Step four: Assemble the tortillas. Place a large tortilla on a cutting board. Spread about 1/4 cup of the cashew sauce in the center of the tortilla and spread it into a larger circle.
Next, place a heated veggie patty on the tortilla and gently press it with the bottom of a cup to flatten and spread it evenly.
Then, optionally add 3-4 tortilla chips for extra crunch.
Next, add about 1/4 cup shredded Iceberg lettuce.
Next, add 1/4 cup diced tomatoes.
Last, add a small tortilla over everything in the center.
Step five: Fold the tortilla edges inward in sections, creating about six folds toward the center like a pinwheel. Lightly spray a skillet with avocado oil spray and heat over medium. Carefully place the Crunchwrap seam-side down and cook until golden and crispy, then flip and toast the other side until evenly crisp.
Step six: Carefully transfer the Crunchwrap to a cutting board and slice into half. Enjoy immediately.
Storage
I do not recommend storing assembled or heated Crunchwraps, as they will lose their crisp texture and become soggy. Instead, prepare only what you plan to eat and store the remaining components separately in airtight containers in the fridge. When ready to enjoy, simply assemble and cook fresh for the best texture and flavor.
Tips and Modifications
The cashew sauce will make extra, and you will want it. Use it as a dip for your warm Crunchwraps or drizzle it over the top for even more flavor.
To prep ahead, soak the cashews overnight and make the cashew sauce in advance for quick assembly.
Swap the veggie patties for refried beans, lentil taco meat, or black beans for an easy variation.
For a quicker version, use pre-shredded lettuce, canned refried beans, and chop the vegetables into smaller pieces so they cook faster.
Warm your tortillas before assembling to make them easier to fold and prevent cracking.
Cook seam-side down first to help seal the crunchwrap and keep everything in place.
Press lightly while cooking to get that signature crispy, golden exterior.
Add extra fillings like rice, guacamole, or salsa to customize to your taste.
For a spicier version, add jalapeños or a dash of hot sauce.
More Vegan Mexican Recipes
Pressure Cooker Spiced Black Beans
Fresh Zucchini, Corn, and Garlic Sauté
Vegan Crunchwrap Supreme (Healthy Taco Bell Copycat Recipe)
Equipment
- 1 high speed blender *for the cashew cream
- 1 frying pan *to heat the Crunchwraps
- 1 oven *to cook the carrots, sweet potatoes and veggie patties
- 1 sheet pan, lined with parchment paper *for the veggies and veggie patties
Ingredients
For the cashew sauce
- 1 tablespoon avocado oil *for the roasted veggies
- ½ sweet potato, peeled and cut into small chunks
- 2 small-medium carrots, peeled and diced
- ¾ cup soaked and soft cashews
- ¼ cup nutritional yeast
- 1 cup vegetable stock
- juice from 1 lime
- 2 garlic cloves, roughly chopped
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon salt
For the Crunchwrap
- 4 extra-large flour tortillas
- 4 small flour tortillas *You can cut small tortillas out of large ones
- 4 Trader Joe's Quinoa Cowboy Veggie Patties *or your favorite brand or refried beans
- 1 cup shredded Iceberg lettuce
- 1 cup chopped tomatoes of choice *I really like cherry tomatoes
- 16 tortilla chips *This can be optional, but it adds a nice crunch
Instructions
- Make sure your cashews have soaked overnight or in hot water for 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Spread the sweet potato and carrot chunks onto a lined baking sheet. Drizzle with avocado oil, then season with salt and pepper. Arrange them in a single, even layer on one side of the pan.Place the veggie patties on the other side of the baking sheet. Bake for 15–20 minutes, flipping the patties halfway through. Cook until the vegetables are tender and the patties are heated through. Set aside.
- Blend the cashew sauce. Place all of the ingredients into the base of a high-speed blender. This includes sweet potato, carrots, cashews, nutritional yeast, vegetable stock, lime juice, garlic, onion powder, smoked paprika, turmeric, cumin, and salt. Blend until smooth and creamy. Set aside.
- Assemble the tortillas. Place a large tortilla on a cutting board. Spread about 1/4 cup of the cashew sauce in the center of the tortilla and spread it into a larger circle. Next, place a heated veggie patty on the tortilla and gently press it with the bottom of a cup to flatten and spread it evenly.Then, optionally add 3-4 tortilla chips for extra crunch.Next, add about 1/4 cup shredded Iceberg lettuce.Next, add 1/4 cup diced tomatoes.Last, add a small tortilla over everything in the center.
- Fold the tortilla edges inward in sections, creating about six folds toward the center like a pinwheel. Lightly spray a skillet with avocado oil spray and heat over medium. Carefully place the Crunchwrap seam-side down and cook until golden and crispy, then flip and toast the other side until evenly crisp.
- Carefully transfer the Crunchwrap to a cutting board and slice into half. Enjoy immediately.
