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    Home - Recipes - Main Course

    Vegetarian Crunchwrap Supreme

    Mar 17, 2021 by Courtney · This post may contain affiliate links · 13 Comments

    301 shares
    Jump to Recipe

    A meatless re-creation of Taco Bells' classic wrap, this vegetarian crunchwrap supreme swaps the beef for seasoned lentils and adds mashed avocado for a flavor boost. Ready in just 20 minutes, it's almost as quick as take out!

    A side view of halved and stacked vegetarian crunchwrap supremes.

    I have to admit, when I'm on the run and need a quick bite to eat I'm never sad to make a stop at Taco Bell. It's my daughters favourite, and I love making her happy, but I also don't mind digging into a crunchwrap every now and then! There's just something so good about that taco burrito hybrid!

    I've recreated the magic at home, but with a vegetarian twist while sticking to the core flavour of the original Taco Bell crunchwrap. I swapped the beef for seasoned lentils, the cheese sauce for real cheddar cheese, and threw in some mashed avocado with cilantro to add some freshness and give the flavour a bit of a boost.

    You're going to love this!

    • Easy meatless meal - My version of the crunchwap supreme trades out the beef for seasoned lentils. It's an easy swap that will even keep meat eaters satisfied making this vegetarian version a great meal for meatless nights.
    • Better than the original! - This vegetarian version not only is a bit healthier by packing in some fibre from the lentils and the all around flavour is so much fresher and better than the quick service original.
    • 20 minute meal - Putting these crunchwraps together is almost as quick as picking then up! The lentils come together in minutes, and the rest of the work is just building and folding the crunchwrap.

    Ingredients

    ingredients for vegetarian crunchwrap supreme with text labels
    • Flour tortillas - these are the wrappers. You want to go with large sized tortillas.
    • Tostadas - the crunch in the crunchwrap! If you can't find tostadas, you can fry up some corn tortillas in a bit of oil until the are crispy.
    • Lentils - the star of the show!
    • Spices - chili powder, cumin, garlic powder and onion powder.
    • Lettuce - I used romaine, but use whatever you like here!
    • Cheese - cheddar if you're looking for the same flavour as Taco Bell, but any of your favourite cheeses would work here.
    • Green onion - red onion would work really great here as well.
    • Tomato - I usually use romas because they are nice and fleshy, but any tomato will work.
    • Avocado - this is what takes this copy cat to the next level!
    • Cilantro - because everything is just better with it.
    • Sour cream - because you can't call it supreme without it!

    How to make it

    There's just a couple quick steps to get these crunchwraps put together and they actually come together quite quickly once everything is chopped and the lentils are seasoned. Most of the work is in building and wrapping the crunchwrap.

    Prepare the veggies. Chop the tomato, slice the lettuce and diced up the green onion. Mash the avocado into a bowl, mix with the cilantro and season with salt.

    Season the lentils. Heat a skillet to medium heat and add the lentils along with the chili powder, cumin, garlic powder and onion powder and ¼ cup of water. Season with salt and pepper and give everything a good mix. Let the lentil cook for a couple of minutes until the water has reduced.

    Seasoned lentils in a skillet.

    Cut the torillas. Using a tostada shaped bowl as a guide, cut a circle out of the middle of two of the flour tortillas. Set the cirlces aside for later and discard the rest.

    cutting circles out of tortillas step by step

    Build the crunchwrap. Lay out a tortilla and place half of the lentils in the centre of it spread out about the size of the tostada then top with cheddar cheese and sour cream. Place a tostada on top and gently press to flatten the lentils a bit. Spread the mashed avocado across the tostada, then top with lettuce, tomato and green onion.

    building a crunchwrap step by step

    Close the crunchwrap. Place the small tortilla circle on top of the filling then press down gently. Begin folding the tortilla in bit by bit working in a cirlce. In the end the wrap will have a hexagon shape.

    closing a crunchwrap step by step.

    Cook the crunch wrap. Place the wraps seam side down onto a large skillet heated to medium heat. Cook on the first side until the bottom is crisped and browned and then flip and do the same on the second.

    a hand holding up two halves of a vegetarian crunchwrap

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    More Recipes You'll Love!

    If you like this vegetarian crunchwrap, you might want to check out some of our other vegetarian Tex-Mex recipes!

    • Vegetarian Burritos
    • Instant Pot Lentil Tacos
    • Black Bean Burrito Bowl
    • Spinach Quesadillas

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    a side view of halved and stacked vegetarian crunchwrap supremes
    Print Recipe
    5 from 10 votes

    Vegetarian Crunchwrap Supreme

    A vegetarian spin on Taco Bells' classic wrap with lentils and guacamole.
    Prep Time10 mins
    Cook Time10 mins
    Course: Main Course
    Cuisine: Tex-Mex
    Diet: Vegetarian
    Servings: 2
    Calories: 681kcal
    Author: Courtney
    Prevent your screen from going dark

    Equipment

    large nonstick frying pan

    Ingredients:

    • 2 tostada shells
    • 4 large flour tortillas
    • 1.5 cups cooked lentils
    • 1.5 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon oniion powder
    • 1 avocado
    • ½ Tablespoon minced cilantro
    • 3 Tablespoons sour cream
    • 1⁄2 cup shredded cheddar cheese
    • ½ cup shedded lettuce
    • 1 roma tomato - diced
    • 1 green onion - diced

    Instructions

    • Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado. Season the avocado with sea salt and mix in the cilantro.
    • Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside. Discard the rest.
    • Heat a skillet to medium heat and add the lentils. Add the spices along with ¼ cup of water and mix well. Let the lentils cook until the water has reduced.
    • Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla. Top with shredded cheese and sour cream then place a tostada over top. Gently press down to flatten. Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.
    • Place the cut circle tortillas on top of the filling and press gently to flatten. Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.
    • Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned. Flip and continue the second side until the same.

    Nutrition

    Calories: 681kcalCarbohydrates: 71gProtein: 28gFat: 35gSaturated Fat: 12gTrans Fat: 1gCholesterol: 39mgSodium: 570mgPotassium: 1351mgFiber: 22gSugar: 7gVitamin A: 2353IUVitamin C: 18mgCalcium: 336mgIron: 8mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
    « Japanese Chicken Curry
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
    More about Love & Good Stuff

    Reader Interactions

    Comments

    1. Alex says

      March 18, 2021 at 1:42 am

      This was SO tasty! I love that it is a vegetarian option, and how simple it is to prepare. Your step by step photos made the recipe really easy to follow. Yum!

      Reply
      • Courtney says

        March 18, 2021 at 7:16 pm

        Thank you Alex! I'm so happy you enjoyed it, and I'm glad you found the photos helpful!

        Reply
    2. Biana says

      March 26, 2021 at 7:57 pm

      Yum! Looks like an amazing vegetarian dinner, and so fun to make and eat.

      Reply
      • Courtney says

        March 31, 2021 at 5:26 pm

        Thank you! They definitely are fun to make, and to eat as well 🙂

        Reply
    3. Michelle says

      March 26, 2021 at 7:58 pm

      This looks amazing! Always wanted to make a crunchwrap supreme -- I can't wait to try this!

      Reply
      • Courtney says

        March 31, 2021 at 5:26 pm

        I hope you enjoy it!

        Reply
    4. Tara says

      March 26, 2021 at 8:48 pm

      What a fun recipe! I love how you made this meatless with the lentils and avocado. The flavors sound incredible.

      Reply
      • Courtney says

        March 31, 2021 at 5:25 pm

        They are really are! And so good without the meat.

        Reply
    5. Jacqueline Meldrum says

      March 26, 2021 at 8:49 pm

      Oh yes please! Those look absolutely lush!

      Reply
      • Courtney says

        March 31, 2021 at 5:25 pm

        Thank you!

        Reply
    6. Kathryn says

      March 26, 2021 at 9:02 pm

      Love crunch warps so I know I will love this! Your photos are stunning, I can't wait to try this!

      Reply
      • Courtney says

        March 31, 2021 at 5:25 pm

        Thank you so much!

        Reply
    7. Elaine says

      November 10, 2021 at 1:58 pm

      We made this last night and substituted ground chicken for the lentils because I need my kids to eat more meat! Everyone loved it. Super easy recipe to follow and loved the photos for reference. It's added to our dinner rotation for sure!

      Reply

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