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Make a healthy vegan Crunchwrap at home with this Taco Bell copycat recipe! Filled with delicious lentil taco meat, vegan nacho cheese, cashew sour cream, and more.
Healthy Homemade Vegan Crunchwrap
Confession: I haven’t had a Crunchwrap from Taco Bell in years (for obvious reasons) but it was TOTALLY my fav fast food order. The flavors, the outer CRUNCH, how easy it was to eat because you could just pick it up and chomp away.
I have been dying to recreate and vegan-ize this recipe for a while and I finally did it. And guys, ITS GOOD. From what I can remember, it tastes pretty much exactly like a Crunchwrap…just without all the grease and animal products. And it’s much easier to make than I thought it would be!
I used recipes I already had on my blog (nacho cheese and lentil taco meat) and made up a new vegan sour cream recipe. The other ingredients you’ll need are shredded lettuce, tomatoes, large tortillas, and corn tortillas. You can also add in some store bought vegan shredded cheese (So Delicious is my favorite brand of vegan cheddar) or your most loved salsa but that’s totally optional.
When you’re done layering all of the ingredients, fold it up and either bake it or crisp it up using a non-stick frying pan.
VEGAN CRUNCHWRAP LAYERS:
- Large burrito-sized tortilla
- Nacho cheese
- Lentil taco meat
- Tostada (aka crunchy corn tortilla)
- Sour cream
- Shredded lettuce
- Chopped tomatoes
- More cheese
TIPS FOR THE BEST CRUNCHWRAP:
- If you don’t have a non-stick pan, you may have to use a little oil to keep it from sticking to the pan.
- Tortilla too small and you have cheese & tomatoes spilling out of the top? You can use a small piece of tortilla to cover that gap – and then fold it up.
- Make the nacho cheese & sour cream ahead of time to cut down on time in the kitchen when it’s dinner time.
- To see the folding technique, check out this how-to video:
Healthy Homemade Vegan Crunchwrap
Ingredients
- 1/2 batch nacho cheese
- cashew sour cream
- 1/2 cup dried green or brown lentils
- 1.5 cup water or veggie stock
- 1/2 tbsp tomato paste
- 1/2 tbsp taco seasoning
- 3 corn tortillas or tostadas
- 3-4 large burrito-sized tortillas
- shredded lettuce
- 2 tomatoes, chopped
Instructions
PREP
- Make the nacho cheese and sour cream (click on each ingredient for the instructions).
- Crisp up the corn tortillas if you aren't using pre-made tostadas. Bake in the oven on a parchment-lined baking sheet at 400 degrees for 8 minutes, flipping halfway. Set aside.
LENTIL TACO MEAT
- Add lentils, water, tomato paste, and taco seasoning to a pot.
- Bring to a boil. Reduce heat and let simmer for 20-30 mins or until tender. You may need to add more water throughout the cooking process.
LAYER IT UP
- On a tortilla, layer in this order: 2 tbsp nacho cheese, 1/3 cup lentil taco meat, tostada/corn tortilla, 2 tbsp sour cream, small handful of shredded lettuce, small handful of chopped tomatoes. Drizzle a little more cheese on top. When spreading your ingredients out, make sure to avoid the outer 3 inches or so.
- Fold the edges in. If there is a gap in the middle, put a small piece of extra tortilla in the middle and fold back up.
- Put together the remaining 2 crunch wraps.
- STOVE METHOD: Heat up a non-stick pan on medium heat. When hot, place the crunch wrap folded side down. Once browned, flip and brown on the other side.
- OVEN METHOD: Pre-heat oven to 450 degrees and line a baking sheet with parchment paper. Bake crunch wraps folded side down for 10 minutes or until browned. Flip and bake on other side for additional 10 minutes.
