• Skip to main content
  • Skip to primary sidebar

Cooking With Ayeh

menu icon
go to homepage
  • Recipes
  • Video
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Video
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Mains

    Homemade Crunchwrap

    Published: Jun 27, 2021 by Ayeh 12 Comments

    Jump to Recipe

    If you love the Taco Bell Crunchwrap Supreme, you’re going to love my Homemade Crunchwrap! In this recipe, I've made a vegan crunchwrap however you can also make it a classic version with some substitutions I have noted in this post.

    It's jam-packed with filling, tastes even better plus it’s also much healthier than the fast food version.

    When you take your first bite, the first word you will say is WOW! Well, that's what I said 🙂
    With each bite, you'll be wanting more!

    This Homemade Crunchwrap supreme is so easy and fun to make, kids will love to help make them too!

    Jump to:
    • Ingredients to make Homemade Crunchwrap
    • How to make Homemade Crunchwrap
    • Tips to make Vegan Crunchwrap
    • FAQs
    • More Healthy Recipes
    • Recipe
    • Comments

    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.

    1. Cook protein

      Saute beans (or meat) in olive oil with onions and taco seasoning

    2. 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.

    3. 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.

    4. 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

    Piece of Homemade Crunchwrap being picked off chopping board

    More Healthy Recipes

    • Healthy Tuna Salad
    • Baked Oats
    • Zucchini Corn Fritters
    • Pesto Eggs
    • Baked Donuts

    I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love

    Recipe

    Hands holding homemade crunchwrap in half showing the inside
    5 from 8 votes

    Homemade Crunchwrap

    This Homemade Crunchwrap recipe is my take on the famous taco bell crunchwrap supreme. It's healthier, vegan and so easy to make.
    Prep Time10 mins
    Cook Time10 mins
    Course: Main Course, Snack
    Cuisine: American, Mexican
    Keyword: crunchy, vegan, wrap
    Servings: 2
    Calories: 681kcal
    Author: Ayeh
    Pin Print Rate

    Ingredients

    • 1 tablespoon olive oil
    • ½ white onion
    • 1 can black beans
    • 2 teaspoon 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 tablespoon vegan chipotle mayonnaise
    • 1 tomato diced
    • 1 cup shredded iceberg lettuce
    • 2 tablespoon pickled jalapeños
    • Shredded vegan cheese or preferred cheese
    • 1 ripe avocado
    • Handful chopped coriander (cilantro) leaves
    • ¼ lime
    • Olive oil spray
    • Salt and pepper

    Instructions

    • Add avocado, coriander and lime juice in a bowl and mash together to make the guacamole. Season with salt and pepper and set aside
    • Dice onion into cubes and sauté in olive oil. Once translucent, drain the black beans and add to the pan along with the taco seasoning.
      Sauté for a few minutes until beans are nicely coated in the seasoning and have been heated.
    • Heat the 4 tortillas in the oven on a low heat to soften them.
    • Place a large tortilla on a chopping board and add some chipotle sauce to the centre. The sauce should cover a similar size to the small street taco tortilla shape.
    • Add a layer of beans to the sauce and then a sprinkle of cheese on top. Lay corn chips on top to cover the cheese, then a good amount of guacamole.
      Add a layer of diced tomatoes, jalapeños, and some shredded lettuce.
    • Place the small street taco on top and gently press down to flatten the layers beneath.
    • 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.
    • 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.
    • Press down with your hand or a spatula to seal the sides of the crunchwrap
    • After a few minutes once the bottom is golden brown, flip the crunch wrap to toast the bottom also for a couple of minutes
    • Remove from the pan, cut in half and dig in!

    Video

    Notes

    Note this recipe is for 2 full crunchwraps and you will have leftover guacamole and black bean mixture

    Nutrition

    Calories: 681kcal | Carbohydrates: 72g | Protein: 15g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 1233mg | Potassium: 1038mg | Fiber: 17g | Sugar: 6g | Vitamin A: 991IU | Vitamin C: 22mg | Calcium: 162mg | Iron: 5mg
    « Vegan Baked Oats
    Chocolate Avocado Mousse »

    Reader Interactions

    Comments

    1. Suzanne Zenteno

      June 28, 2021 at 8:11 pm

      5 stars
      This was delicious!!!
      Super quick, super easy, super tasty.
      We used the sandwich grill and it worked beautifully!!!

      Reply
      • Ayeh

        July 02, 2021 at 1:57 pm

        So happy you loved it too Suzanne! I should try it in my sandwich press too 🙂

        Reply
    2. Natalie

      June 29, 2021 at 9:10 pm

      5 stars
      Looks very tasty, will go try it now.

      Reply
      • Ayeh

        July 02, 2021 at 1:49 pm

        Its so easy and fun to make! I cant wait to see your remake Natalie xx

        Reply
    3. April

      July 01, 2021 at 11:04 pm

      5 stars
      Loved this recipe. I added wagyu beef mince and it tasted amazing. The kids helped with assembling the wraps, was pretty fun making it with them! Thank you!

      Reply
      • Ayeh

        July 02, 2021 at 1:48 pm

        So happy you loved it April, how sweet! Love that your kids helped too! xx

        Reply
    4. Bec

      July 05, 2021 at 7:50 pm

      5 stars
      Ok, so I thought the fold was going to be hard, but it wasn’t!
      I had tacos the night before, then seen this video! So I knew what was for lunch the next day! Fill it with leftovers! Toast, and boom!!!! Get in my belly!
      Loves the crunch wrap- so easy and satisfying!

      Reply
      • Ayeh

        July 06, 2021 at 11:49 am

        The best use for leftover taco fillings! So glad you loved it Bec 🙂 xx

        Reply
      • Kimmie

        July 06, 2021 at 1:03 pm

        Oh my gosh yum!! Such a good lunch option that is full of goodness and so satisfying! Thank you

        Reply
        • Ayeh

          July 12, 2021 at 11:03 am

          So good right! so glad you love it too! Kimmie xx

          Reply
    5. Rathika Hegde

      July 25, 2021 at 11:31 pm

      5 stars
      The most delicious wrap I have ever had. Thanks! Your recipes are fab

      Reply
      • Ayeh

        July 26, 2021 at 4:40 pm

        Aw thank you Rathika, so glad you loved this as much as I do xx

        Reply

    Leave a Comment & Rating! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey everyone! Cooking and creating recipes is my ‘happy place’. I love sharing easy everyday recipes with a healthy twist that anyone can make at home. I want to show that eating healthy can also mean you are eating delicious food with amazing flavours

    About me →

    Popular

    • Rice Paper Dumplings
    • Pasta Chips
    • No Knead Focaccia
    • Kani Salad

    Footer


    Contact

    Privacy

    Terms

    Copyright © 2022 Cooking With Ayeh