Description

This Vegan Crunchwrap Supreme is the ultimate comfort food makeover—stuffed with savory lentil-walnut taco meat, spicy creamy sauce, melty vegan cheese, crunchy tortilla chips, and fresh veggies, all grilled to golden perfection. It’s the perfect handheld meal that’s 100% plant-based and packed with bold, crave-worthy flavors.

Ingredients

Scale

1 can brown lentils (drained & rinsed)
220g mushrooms (very finely chopped)
1/2 small-medium yellow onion (roughly chopped, ≈ 75g) – optional
1/4 cup walnuts (chopped)
3 tbsp soy sauce
1/3 cup tomato sauce
3 tbsp nutritional yeast
1 tsp salt (plus more to taste)
Black pepper, to taste
1 tsp smoked paprika
1 tsp dried oregano
1 tsp onion powder
2–3 tbsp taco seasoning
1/2 cup vegan mayo
2 tbsp sriracha
1 tbsp yellow mustard
2 tbsp diced pickles
4 large flour tortillas (12 in / 30 cm)
4 tortilla triangles cut from extra tortillas
1 cup diced tomato
1/2 cup diced raw onion
1 cup shredded vegan cheese
Small handfuls tortilla chips
4 tsp vegan mayo/sour cream
2 cups shredded lettuce
Pickled jalapeños (to taste)
1/2 cup caramelized onions
Neutral oil, for grilling

Instructions

In a large skillet, heat oil over medium heat. Add chopped onions and cook until softened.
Add finely chopped mushrooms and cook until moisture evaporates.
Add drained lentils, chopped walnuts, soy sauce, tomato sauce, nutritional yeast, salt, pepper, smoked paprika, oregano, onion powder, and taco seasoning.
Cook for 8-10 minutes, stirring occasionally, until flavors are well combined. Set aside to cool slightly.
In a mixing bowl, combine vegan mayo, sriracha, yellow mustard, diced pickles, black pepper, smoked paprika, oregano, onion powder, and taco seasoning to make the spicy sauce.
Place a large tortilla on a flat surface. Add 1/2 heaping cup of warm taco meat to the center.
Top with 2 tbsp spicy sauce, diced tomatoes, raw onions, vegan cheese, tortilla chips, vegan mayo/sour cream, lettuce, jalapeños, and caramelized onions.
Place a tortilla triangle patch on top of the filling.
Fold the edges of the large tortilla up and over the filling, creating pleats as you work around in a circle.
Heat a large nonstick pan or griddle over medium heat with a little oil.
Place the wrap seam-side down and grill for 3-4 minutes until golden brown.
Flip carefully and grill the other side for 3-4 minutes until crispy and golden.
Serve immediately while hot and crispy.

Notes

Make sure taco meat is warm but not piping hot when assembling to prevent soggy tortillas
Don’t overfill wraps to ensure successful folding and grilling
Tortilla chips are essential for the signature crunch
Taco meat and spicy sauce can be prepared ahead of time for quick assembly
Work quickly while filling is warm to keep tortilla pliable
Seam-side down first helps seal the wrap during grilling
Adjust spice level by adding more or less sriracha to taste

Nutrition

Serving Size: 1 wrap
Calories: 485
Sugar: 8g
Sodium: 1120mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 12g
Protein: 18g
Cholesterol: 0mg

Keywords: vegan crunchwrap supreme, plant-based wrap, vegan taco meat, lentil walnut filling, comfort food, handheld meal, grilled wrap, vegan Mexican food