Homemade Crunchwrap

Name: Homemade Crunchwrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tbsp olive oil; ½ white onion; 1 can black beans; 2 tsp taco seasoning; 2 large flour tortillas, or corn tortillas; 2 small street taco flour tortillas or corn tortillas; 2 handfuls corn tortilla chips (apprximately 14 chips); 2 tbsp vegan chipotle mayonnaise; 1 tomato diced; 1 cup shredded iceberg lettuce; 2 tbsp pickled jalapeños; Shredded vegan cheese or preferred cheese; 1 ripe avocado; Handful chopped coriander (cilantro) leaves; ¼ lime; Olive oil spray; Salt and pepper

Ingredients to make Homemade Crunchwrap

Large Flour Tortillas for the base. You can use a corn tortilla, just make sure it's a large size.

Black Beans are the "vegan taco meat " I have used as I have made this a vegan crunchwrap. They’re full of protein and a great meat replacement. You can also make a classic version by using ground beef mince instead.

Small street taco tortillas is the lid to seal the crunchwrap and all the filling inside. I've used a corn tortilla over flour

Taco seasoning, I like to use a healthier organic brand that has fewer preservatives. You can also make your own homemade taco seasoning. you can also add chili powder to make it spicier

Chipotle mayonnaise brings a creamy sauce element. I've used a vegan brand as this version is a vegan crunchwrap. Typically sour cream is used and can be used if preferred

Pickled jalapeños are added for a little spice and kick. Fresh jalapeños can also be used

Cheese, I have used shredded vegan cheese. You can also use shredded Mexican cheese or traditionally even nacho cheese sauce

Corn tortilla chips are what I have used for the signature crunch in the center. You can also use a tostada shell too

Avocado, coriander (cilantro) and lime to make the guacamole

Tomatoes and iceberg lettuce for freshness

How to make Homemade Crunchwrap

Time needed: 20 minutes

Cook protein
Saute beans (or meat) in olive oil with onions and taco seasoning
Prepare the crunchwrap
Heat a large tortilla and in even layers, add in the centre some chipotle sauce, a layer of the bean mixture, cheese, corn chips, guacamole, diced tomatoes, jalapeños and shredded lettuce

Place a small street taco on top and gently press down to flatten the layers beneath.
Fold
Tightly fold the edges up of the large tortilla over to the center, holding each fold whilst working all the way around the tortilla.
Toast
Place large pan or skillet over medium heat with a spray of olive oil spray. Place the Crunchwrap so that the folded sides are face down. Toast until the bottom is golden brown, flip, and repeat for the other side.

Tips to make Vegan Crunchwrap

Make sure to heat the tortillas in the oven before making the Crunchwrap. This is to soften the tortillas so they don’t rip when putting it together

I found heating in the oven works better than in the microwave. I tried heating in the microwave and they ended up ripping

Try and layer all the ingredients evenly and level. This will make it easier to fold over the sides and seal

Adding some oil spray to your pan will help the torilla get golden brown on the outside

Close up shot of inside of torilla homemade crunchwrap

FAQs

How to fold homemade crunchwrap?

Tightly fold the edges up of the large tortilla over to the center, holding each fold whilst working all the way around the tortilla. The filling should be covered and you will have 6 to 7 folds.

How to make a vegan crunchwrap?

Use black beans as a substitute for the classic meat version along with vegan chipotle sauce and vegan cheese to put it together