Taco Bell Crunch Wrap Supreme Recipe

Vegetarian crunch wrap recipe

I will admit, I have never had any thing from Taco Bell. My mother is a vegetarian and so as kids we never really ate at Fast Food places all that often. I kept getting requests for this recipe, and at first I was refusing to make a copy cat of anything found at Taco Bell, because I LOVE Mexican food, and to me this was a cheap,not-going-to-be-as-good knock off of something much better. Well, peer pressure is as peer pressure does and so, I gave in. After 300 yes, 300 requests for the Crunch Wrap Supreme (I guess you guys really wanted it) I couldn’t ignore your cries any more.

Since I had no idea what this was supposed to taste like, I turned to my trusted Edgy Veg Carnivore Approved stamper James. That’s right, I actually have a real life carnivore tasting all of these recipes. He described the general flavour and sauce combination of all Taco Bell elements, and we went to work building this monstrous creation. This is an insanely easy recipe, and it actually tastes AMAZING! Grab yourself an ice cold beer and a jar of hot sauce and Voila! dinner in a flash!!! I hope you like it!

Vegan Taco Bell Crunch Wrap Supreme

4.6 from 5 reviews
Taco Bell Crunch Wrap Supreme Recipe
Prep time
Cook time
Total time
This fast food favourite can easily be made at home and can be made totally vegan! Try this easy vegetarian Crunch Wrap Supreme Recipe!
Recipe type: Fast Food
Cuisine: Mexican
Serves: 4
  • Large flour tortillas (burrito style)
  • 2 cups Texturized vegetable Protein, shredded (you can also use minced seitan)
  • 1 package taco seasoning
  • Hard tostado shells (If using corn tortillas, heat oven to 400° F. Place corn tortillas on a baking sheet and bake for 5-10 minutes until crispy)
  • Vegan sour cream
  • Vegan queso style cheese
  • Vegan shredded cheese (optional)
  • Shredded iceberg lettuce
  • Diced tomatoes
  1. Cook your TVP in a skillet with a bit of water, oil and taco seasoning until heated through, spice to taste with chili powder or flakes.
  2. Microwave your flour tortillas for 10seconds, or warm them in the oven, 1 at a time as you build your wraps, they cool off quickly.
Build your wrap quickly:
  1. Lay out your wrap and spread a dollop of sour cream in the center.
  2. Top with a good amount of TVP.
  3. If you are using chredded vegan cheese, add that now.
  4. Next, layer on the hardened tostado shell and spread on some warm vegan queso.
  5. Top with diced tomatoes & shredded lettuce.
  6. Heat some oil on a large skillet or frying pan & turn on medium-low heat.
Fold your wrap
  1. Once heated, wrap up your crunch wrap.
  2. Start with the bottom of the large tortilla and fold the edge up over the center.
  3. Continue to fold this way, working your way around the entire tortilla.
  4. There will be a spot left open in the center, this okay, if it is not too large. If it is, just fill it in with a cut piece of another flour tortilla.
  5. Gently place your crunch wrap folded side down onto the pan
  6. Let it cook for a few minutes until it's browned, this should take roughly 3-5 mins.
  7. Flip your wrap, but make sure you are not flipping too early or your wrap will fall apart.
  8. Cook for another 2-3 minutes and then serve!

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