Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food chain.
Table of Contents
Why I Love This Recipe
- Easy to make: This crunchwrap might look intimidating, but it’s actually really easy to make (and even more fun to eat!).
- Perfect Texture: The crunchy tortilla in the middle adds texture, and the cheesy, seasoned tofu filling is so satisfying that even meat-lovers will be coming back for more!
- Customizable: Like many of Mexican-inspired recipes like Mexican Lasagna or Vegetarian Chimichangas, this recipe is easily customizable. Make this crunchwrap vegan, add your favorite veggies, or switch up the proteins to suit your preferences.
- Kid-friendly: This recipe is great for kids because it’s fun to make and easy to eat since it’s hand held! Mine all love to assemble their own personal crunchwrap so they can have their favorite veggies wrapped inside.
- Fast food alternative: When it comes to healthy meals for my family, fast food doesn’t usually make the list. I love creating healthy homemade versions of fast food favorites, and this Vegetarian Crunchwrap Supreme is a perfect alternative to the traditional fast food crunchwrap!
The Ingredients
For the Crunchwrap:
- Tofu: Extra firm tofu is a great meat substitute. Make sure to drain and press it well for the best texture. Looking for more recipes with tofu? Try my Sweet Gingery Tofu, Mapo Tofu and delicious Chocolate Tofu Pudding!
- Tortillas: You’ll need both a large flour tortilla and a small corn or flour tortilla for that perfect crunch.
- Cheese: A mix of Mexican shredded cheese like Monterey Jack, mozzarella, and cheddar adds a melty, flavorful layer. Swap for vegan cheese if needed.
- Taco seasoning: Adds all the classic Mexican flavors to the tofu.
- Lettuce and tomato: Fresh and crunchy toppings to balance the richness.
- Olive oil: Used to crisp up the tortillas and cook the tofu.
For the Sauce:
- Sour cream and mayo: Creamy base for the sauce. Use dairy-free options to make it vegan.
- Hot sauce: For a little heat (optional, of course).
- Garlic powder and paprika: Give the sauce a savory depth.
- Lemon juice: Brightens up the flavors and adds a fresh kick.
Variations and Substitutions
There are so many ways to make this crunchwrap your own! Here are a few ideas:
- Make it vegan: Swap out the cheese, sour cream and mayo for your favorite vegan alternatives, and you’ve got a completely plant-based meal.
- Switch the protein: Not a fan of tofu? Try black beans, refried beans, or another meat substitute like plant-based taco meat if you prefer.
- Add more veggies: Load up on extra veggies like sautéed bell peppers, avocado, or corn for added nutrition and flavor.
How to Make a Vegetarian Crunchwrap Supreme
Step 1: Cut the tofu into 1/2 inch cubes.
Step 2: Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
Step 3: Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
Step 4: While the tortilla is sautéing, whisk together the sauce ingredients.
Step 5: Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla.
Step 6: On top of the crispy tortilla, add the lettuce, tomato, remaining cheese.
Step 7: Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
Step 8: Heat the large sauté pan over medium/high heat and place the tortilla in the pan fold side down. Cook the crunch wrap for 3 minutes on each side or until golden. Serve with remainder of sauce for dipping.
Tips and Tricks
- Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
- Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
- Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
More Vegetarian Mexican Recipes
If you’re looking for a new meatless meal to add to your repertoire, Vegetarian Crunchwrap Supremes should surely make the list. They’re delicious and a fun, family activity that everyone can get involved in! Let me know what you think by leaving a comment and rating below!
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Vegetarian Crunchwrap Supreme
Ingredients
For the Crunchwrap
- 4 ounces extra firm tofu, make sure to drain all the water off and squeeze to remove
- 5 tablespoons olive oil
- 1 teaspoon taco seasoning
- 1/2 teaspoon kosher salt
- 1 small 4-5 inch corn or flour tortilla
- 1 large 10-12 inch flour tortilla
- 3/4 cup Mexican shredded cheese or mix of Monterrey Jack, mozzarella and cheddar or favorite vegan cheese (if you want to make the recipe vegan)
- 1/2 cup shredded lettuce
- 1 small tomato, seeded and diced
For the Sauce:
- 1/4 cup sour cream (or dairy free sour cream for vegan option)
- 1 tablespoon mayonnaise (or vegan mayonnaise)
- 1 tablespoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Spanish sweet paprika
- juice from 1/2 lemon
- 1/4 teaspoon salt
Instructions
- Cut the tofu into 1/2 inch cubes.
- Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
- Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
- While the tortilla is sautéing, whisk together the sauce ingredients.
- Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.
- Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
- Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden.
Notes
- Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
- Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
- Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
Nutrition
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