Vegetarian Crunchwrap Supreme Carve Your Craving

Making every meal from scratch is not possible for me. Two kids, the never-ending routine and putting something healthy and interesting on the dinner table is quite challenging. I like the convenience of ready-made stuff like beans and tortillas that I can use to create fun recipes. Then I add a personal touch to create a meal that my entire family will enjoy. Most of the recipes on my blog are made under 30 minutes or less. Even the fancy recipes like this Vegan Chipotle Jungle curry or this Vegan Skillet Ratatouille Sauce Pasta are ready under half an hour.

I am really not a fan of Taco Bell Vegetarian Crunchwrap. Honestly, it lacks filing as well as taste. But I really love the idea, hence I make it at home with my choice of filling. I can really choose what kind of protein I want. It can be my choice of beans, lentil, scrambled tofu, or even paneer. Then I can choose what veggies and cheese to put in it. Everyone in my family loves it including kids.

Let’s make an easy vegetarian dinner tonight –

Ingredients

Vegetable filling for the wrap

This vegetarian crunchwrap supreme is veggie centric. That means it has no meat or chicken! It all depends on what I have in my pantry, fridge, or freezer. This recipe is very customizable. I have used mushrooms, broccoli, and zucchini this time. But you can really use anything that you prefer. Spinach, carrots, cauliflower, sweet corn, peas, onion, and peppers are some good options to consider.

Protein – Refried bean, Sour cream, and Cheese

On the protein front, I have used a can of refried beans. If these wraps are planned ahead of time I do boil beans from scratch in my instant pot and then process them with herbs and spices in my food processor. I like to use kidney beans or pinto beans for the filling. I prefer using a Mexican cheese blend or sometimes follow my heart cheddar cheese for a vegan spin. Sour cream makes a great topping for this crunchy wraps. I like to spice it up and make it more flavorful on the days I am out of avocados.

Cook the veggies before filling –

Heat oil in a pan. Once warm add in the mushrooms and cook it on medium heat for 2 minutes stirring occasionally. Now add garlic and broccoli. Add 2 tablespoons water. Give it a stir. Lower the heat to low and cook covered for a minute. Open the lid and spices like cumin, cayenne, salt, pepper, and oregano. Stir in zucchini, cover, and cook for an additional minute. Switch off the flame and check the taste. Adjust any spices if preferred. Let it completely cool before filling.

How to layer the Crunchwrap?

Warm-up each tortilla for 5 seconds on the skillet on each side to make it pliable. Place the tortilla on a plate. To the center add ¼ cup beans and flatten it to form a small circle. Add couple spoons of sautéed veggies. Top it up with a dollop of sour cream ( Optional). Break some tortilla chips and add them on the top. Layer it with a handful of cheese over the chips. Now spread some bean filling on the circumference of the tortilla. This will help the wrap to seal well.

How to fold Crunchwrap like a pro?

Fold as shown in the photo below to form a hexagon. That is fold until the wrap has six sides. Start folding the edges of the tortilla to come towards the center. Press it gently in the center to help seal the edges well.

Cooking the wrap on the skillet –

How to serve Vegetarian Crunchwrap Supreme?

You can serve this vegetarian wrap with some tortilla chips, guacamole, salsa and sour cream on the side. Or with a small salad or soup for a full-blown meal. I like to keep it simple sometimes with some herb sour cream and spicy sauce drizzle.