Go Back
–+ servings
Print Recipe
4.13 from 8 votes

Vegetarian Crunchwrap Supreme

This Vegetarian Crunchwrap Supreme is 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.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 1 serving
Calories: 1465kcal
Author: Catherine McCord

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

Calories: 1465kcal | Carbohydrates: 50g | Protein: 39g | Fat: 126g | Saturated Fat: 34g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 65g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 3096mg | Potassium: 693mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3152IU | Vitamin C: 28mg | Calcium: 871mg | Iron: 5mg