Copycat Crunchwrap Supreme Recipe

Flour tortillas: These are the base of the wrap, providing structure and a soft texture.

Black beans: A protein-rich filling that adds heartiness to the wrap.

Vegan cheese sauce: A creamy, dairy-free alternative to traditional cheese sauce.

Shredded lettuce: Adds a fresh, crunchy element to the wrap.

Diced tomatoes: Provides a juicy, tangy flavor that complements the other ingredients.

Guacamole: A creamy, flavorful addition made from avocados.

Crushed tortilla chips: Adds a satisfying crunch to the wrap.

When folding the tortilla to form the wrap, make sure to start by folding the bottom edge up over the filling, then fold in the sides, and finally roll it up tightly. This technique ensures that the Crunchwrap holds together well and doesn't fall apart during cooking. Additionally, pressing down gently with a spatula while cooking helps to seal the edges and achieve a perfectly crispy exterior.

• Flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas provide more fiber and nutrients compared to regular flour tortillas.

• Cooked black beans - Substitute with cooked lentils: Lentils are a great source of protein and have a similar texture to black beans.

• Vegan cheese sauce - Substitute with nutritional yeast sauce: Nutritional yeast sauce can provide a cheesy flavor and is rich in B vitamins.

• Shredded lettuce - Substitute with shredded cabbage: Shredded cabbage adds a nice crunch and is packed with vitamins and minerals.

• Diced tomatoes - Substitute with salsa: Salsa can add more flavor and spice to the dish, enhancing the overall taste.

• Guacamole - Substitute with mashed avocado: Mashed avocado provides the same creamy texture and healthy fats as guacamole.

• Crushed tortilla chips - Substitute with crushed baked pita chips: Baked pita chips are a healthier alternative and still provide the necessary crunch.

• Allow the Crunchwrap Supreme to cool completely before storing. This helps prevent condensation, which can make the wrap soggy.
• Wrap each Crunchwrap Supreme individually in aluminum foil or parchment paper. This will help maintain its shape and prevent it from sticking to other wraps.
• Place the wrapped Crunchwraps in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible to keep them fresh.
• Store the container or bag in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date to keep track of their freshness. Crunchwraps can be frozen for up to 2 months.
• To reheat from the refrigerator, unwrap the Crunchwrap and place it in a skillet over medium heat. Cook for about 2-3 minutes per side until heated through and crispy.
• For reheating from the freezer, let the Crunchwrap thaw in the refrigerator overnight. Then, follow the same reheating instructions as above.
• Alternatively, you can reheat in the oven or toaster oven. Preheat to 350°F (175°C), place the Crunchwrap on a baking sheet, and heat for about 10-15 minutes until warmed through.
• Avoid using the microwave for reheating, as it can make the tortilla soggy and lose its crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the Crunchwrap in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for 10-15 minutes, or until warmed through.
  4. For a crispier texture, remove the foil for the last 2-3 minutes of heating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the Crunchwrap seam side down in the skillet.
  3. Cover with a lid to help retain moisture and heat for 3-4 minutes on each side, or until heated through and crispy.

• Microwave Method:

  1. Place the Crunchwrap on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent it from drying out.
  3. Heat on high for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Crunchwrap in the air fryer basket.
  3. Heat for 5-7 minutes, flipping halfway through, until crispy and warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the Crunchwrap in aluminum foil.
  3. Place it on the toaster oven rack and heat for 10-12 minutes, or until warmed through.
  4. For extra crispiness, remove the foil for the last 2-3 minutes of heating.

• Skillet: A flat-bottomed pan used to warm the flour tortillas and cook the wrap until golden brown and crispy.

• Spatula: A tool used to spread the black beans and vegan cheese sauce evenly on the tortillas.

• Measuring cups: Used to measure out the ingredients like black beans, vegan cheese sauce, shredded lettuce, diced tomatoes, guacamole, and crushed tortilla chips.

• Cutting board: A surface used for dicing tomatoes and preparing other ingredients.

• Knife: A tool used for dicing tomatoes and any other chopping needs.

• Mixing bowl: A bowl used to hold and mix ingredients like shredded lettuce and diced tomatoes before adding them to the tortillas.

• Tongs: Used to handle the tortillas and the wraps while cooking them in the skillet.

• Can opener: If using canned black beans, this tool is necessary to open the can.

• Spoon: Used to scoop and spread guacamole and other ingredients onto the tortillas.

Prepare ingredients ahead: Cook and season the black beans and make the vegan cheese sauce in advance to save time.

Use pre-shredded lettuce: Buy pre-shredded lettuce and pre-diced tomatoes to cut down on prep work.

Ready-made guacamole: Opt for store-bought guacamole to skip the hassle of making it from scratch.

Crush chips in bulk: Crush a large batch of tortilla chips at once and store them in an airtight container for quick assembly.

Warm tortillas together: Heat multiple flour tortillas at once in the oven to save time.