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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
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  • 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


  • 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!



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


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