Vegan Crunchwrap Supreme
There’s nothing like this vegan crunchwrap to satisfy your craving for a delicious, satisfying meal. Let’s explore the flavors of a Vegan Crunchwrap Supreme loaded with savory and smoky Southwest TVP ‘Beef,’ shredded vegan cheese, veggies, toasted tortilla, and creamy cashew sour cream for a plant-based meal bursting with flavors and textures. You’ll love the crispy exterior and the cheesy and flavorful filling.
OTHER HIGH PROTEIN VEGAN RECIPES:
Why You’ll Love this Vegan Crunchwrap Supreme
Quick and Packed with Flavor:
This is the perfect protein-packed quick dinner. Your taste buds will scream for more after tasting this vegan crunchwrap supreme.
Customizable:
If you don’t have TVP on hand, you can substitute it with crumbled tofu or tempeh for a different texture and taste. Remember to adjust the cooking time accordingly. Also, you can use veggies of your choice.
Nutrient-rich & Protein Packed
By combining a range of wholesome ingredients, you can create a crunchy, flavorful wrap that’s perfect for lunch, dinner, or any occasion. Tastes 10 times better than Taco Bell and is loaded with plant-based protein!
Easy to Make:
Vegan Crunchwrap Supreme is surprisingly simple to assemble. With just a few steps, you can create a restaurant-quality dish right in your kitchen.
Kid-friendly:
This recipe is a fantastic option for families seeking delicious and nutritious meals that even the little ones will enjoy.
Free from Dairy:
The Vegan Crunchwrap Supreme recipe is naturally free from dairy, eggs, and meat, making it suitable for those with dietary restrictions.
Great for meal prep!
This crunchwrap not only tastes delicious but also great for meal prep.
How to make your Vegan Crunchwrap Supreme
Prepare the Southwest TVP ‘Beef’:
To cook TVP beef, Combine the TVP, chili powder, smoked paprika, onion powder, garlic powder, cumin, and salt in a cooking pot. Mix well. Add 2 cups of water and let the mixture sit for 5 minutes. Once rehydrated, transfer the TVP to a pan and cook over medium heat until all the water is absorbed.
Make the Cashew Sour Cream:
Meanwhile, prepare cashew sour cream by adding all ingredients to a high-speed blender and blend until smooth and creamy. If you don’t have a high-speed blender, soak the cashews in boiling water for 15 minutes to soften, then drain and blend with the other ingredients.
Prepare The Veggies for the Filling
Finely dice your tomato and shred your romaine lettuce.
Toast the mini tortillas
Toast half of your mini tortillas in a toaster. For each crunchwrap, you need one toasted mini tortilla for the center and one untoasted mini tortilla to help fold the crunchwrap.
Assemble the Crunchwrap
Assemble your crunchwrap by placing your vegan cheese in the center, followed by your TVP ‘beef,’ a toasted tortilla, cashew sour cream, lettuce, and tomato. Top with an untoasted mini tortilla and wrap it up by folding in the sides.
Pan Fry
Finish the dish by pan-frying your crunchwrap on both sides until golden, starting with the folded side down first. Once crispy, you’re ready to enjoy!
Recipe Tips for Vegan Crunchwrap Supreme
- If you are out of mini tortillas, you can make your own by cutting your large tortillas into smaller ones!
- Experiment with different spices to customize the flavor of the TVP ‘beef.’ Add a pinch of cayenne pepper for a spicier kick.
- Feel free to add extra veggies to your Crunchwrap for added nutrition and flavor. Sautéed bell peppers, onions, or corn kernels would be delightful additions.
- Do not overstuff the wrap, or it may tear apart.
- To make your Crunchwrap gluten-free, opt for gluten-free tortillas or use large lettuce leaves as a wrap instead.
- For a spicier version, drizzle some hot sauce over the filling before folding the Crunchwrap.
- Use a high-speed blender to make the cashew sour cream. If you don’t have one soak your cashews in boiling water for 15 minutes to soften.
- If you have nut allergies, substitute hemp seeds or sunflower seeds in place cashews, or you could also use also 300g silken tofu (omit cashews and water if using silken tofu).
- If you don’t have a toasted tortilla, substitute it with tortilla chips.
- Get creative with toppings! Have some leftover Pico in the fridge? Add it to the wrap for a yummy twist. Get creative to make your own version of this recipe.
Allergies and Substitutions:
- This recipe uses mock meat made with TVP beef seasoned with flavorful spices and cooked to perfection. However, you can use any protein you’d like. Make a tofu or tempeh crumble or a crumbles vegan burger; anything works!
- Make it Gluten free – use a gluten-free tortilla or make a taco bowl with rice or salad instead!
- Make it low-calorie – omit the crunchy tortilla in the center.
- Swap the crunchy tortilla for tortilla chips.
- Make it soy free: Use your favorite soy free mock meat or spice up some beans in place of TVP!
- Make it nut free: Substitute hemp seeds for cashews (will likely need less water), or you could also use 300g silken tofu (omit cashews and water)
- Can I use store-bought vegan sour cream instead of making cashew sour cream? You can use store-bought vegan sour cream if you prefer. However, making your own cashew sour cream adds a rich, creamy flavor that compliments the other ingredients in the Crunchwrap – and in my opinion homemade tastes MUCH better!
Storage Recommendations:
Both the cashew sour cream and TVP ‘beef’ can be meal prepped in advance and stored in the refrigerator for up to 5 days. Just assemble and pan fry when you’re ready to enjoy!
Can I freeze the Vegan Crunchwrap Supreme?
It’s not recommended to freeze the assembled vegan crunchwrap supreme, as the texture of the ingredients may change once thawed.
However, refrigerate the cooked TVP ‘beef’ and cashew sour cream separately for up to 5 days.
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Vegan Crunchwrap Supreme
Ingredients
Southwest TVP ‘Beef'
- 1 cup textured vegetable protein (TVP)
- 2 cups water
- 1.5 tsp chili powder
- 1.5 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp salt
Cashew Sour Cream
- 2 cups raw cashews
- 1 cup water
- 3 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1/2 tsp salt
For the Crunchwrap
- 1 head romaine lettuce
- 4 tortillas extra large
- 8 tortillas mini
- 3 medium tomatoes
- 1/2 cup shredded vegan cheese
Instructions
- First, make your TVP southwest 'beef.' Add your TVP and spices to a bowl, mix, then add in the 2 cups of water and let it sit for 5 minutes.
- Once rehydrated, add your TVP to a pan and cook over medium heat until all the water is absorbed.
- While that cooks, make your cashew sour cream by blending up all ingredients in a high-speed blender. If you do not have a high-speed blender, make sure to soak your cashews in boiling water for 15 minutes to soften.
- Finely dice your tomato and shred your romaine lettuce.
- Toast half of your mini tortillas in a toaster. For each crunchwrap, you need one toasted mini tortilla for the center and one untoasted mini tortilla to help fold the crunchwrap.
- If you want to make this meal lower in calories you can omit the middle crispy tortilla!
- Assemble your crunchwrap by placing your vegan cheese in the center of your large tortilla, followed by your TVP 'beef,' a crispy tortilla, cashew sour cream, lettuce, and tomato. Top with an untoasted mini tortilla and fold in the sides.
- Pan-fry both sides over medium heat until golden, starting with the folded side down. Once crispy, you're ready to enjoy!
- Cut in the center and drizzle more cashew sour cream. Enjoy!