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Crunchwrap Supreme

A Taco Bell classic that is now FULLY VEGAN & FULLY DELICIOUS. Trust me, you won't wanna snooze on making this one!

Cook Time 10 minutes
Servings 4 people
Author PLVNTFOOD by Chef Brianna Gallo


  • 1 package vegan ground beef I used Yves Veggie Grounds
  • 1 bag vegan shredded cheese I used Follow Your Heart Fiesta Blend Shreds
  • 1 packet taco bell seasoning
  • 3/4 cup water
  • 1/4 cup regular unsweetened almond milk
  • 2 tbsp pickled jalapeno brine
  • salt to taste
  • shredded iceberg lettuce
  • diced tomato
  • burrito sized flour tortillas
  • crispy tostada shells
  • vegan sour cream I used the Kite Hill Plain Almond Milk Yogurt for this, tastes just like sour cream


  1. Place your vegan cheese, almond milk, jalapeno brine, and salt to taste into a sauce pan over medium-low heat. Start with less milk at first, and add more as you go. You want this to be somewhat thick, but still runny. Like a nacho cheese sauce you'd get at a stadium or movie theater.

  2. Add your beef to a pan over medium heat with a little oil & cook until browned. Add in your taco bell seasoning packet & 3/4 cup of water. Allow to simmer until the 'sauce' has thickened.

  3. Place a burrito sized tortilla on a cutting board. Add some shredded lettuce & diced tomato, about the radius of the size of the tostada shell. Place a tostada shell on top, then add beef, nacho cheese, and your vegan sour cream.

  4. Cut a smaller circular tortilla from one of the burrito sized ones, about the size of the tostada shell, and place that on the very top. Then take the burrito tortilla on the bottom, and fold up on top of itself, over and over going all the way around to make sure everything is closed and sealed.

  5. In a DRY (no oil) pan over medium heat, add your crunchwrap seam side down. Do this carefully to make sure nothing opens up on accident. Cook for a few minutes until golden brown and fully sealed shut. Flip and cook the other side for a minute or two until golden brown as well.