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Vegetarian Crunchwrap Supreme

Vegetarian Crunchwrap Supreme

Shweta Arora
Vegetarian Crunchwrap Supreme is the meatless and tastier version of Taco bell’s famous creation, crunchwrap supreme. Its a hexagon like shaped grilled wrap loaded with Mexican flavors. It is crunchy, chewy, soft and super delicious!! You are going to love this promise!! 
4.34 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main
Cuisine Mexican
Servings 4 crunchwraps


For black beans filling

  • 1 tbsp cooking oil
  • 1 tbsp garlic minced
  • 1 15oz can black beans
  • ½ cup salsa using store-bought.
  • ½ tsp cumin seeds powder
  • 1 tsp Red chilli powder or paprika
  • salt and black pepper to taste

For Avocado Crema:

  • 2 ripe avocados
  • ¼ cup sour-cream or full fat plain yogurt
  • ½-1 jalapeños de-seeded, adjust to taste
  • 1 clove garlic
  • ½ lemon juiced, adjust to taste
  • ¼ cup cilantro leaves
  • tsp pepper powder adjust to taste
  • ½ tsp salt adjust to taste
  • ¼ tsp cumin seeds powder

For Vegetarian Crunchwrap Supreme

  • 4 large tortillas burrito size, 10inch or larger.
  • 4 small tortillas taco size, 4-5 inch or smaller.
  • 4 tostadas
  • Black beans filling recipe included below
  • ½ cup Queso using store bought
  • Avocado cream as needed, homemade or store-bought - recipe included in this post
  • 1 tomato finely chopped
  • ½ red onions finely chopped
  • 2-3 green onions chopped
  • 2 tbsp cilantro chopped
  • 2 cups shredded lettuce
  • 2 cups shredded Cheese using Mexican cheese blend
  • Pickled jalapeños optional and as needed, adjust to taste.


To make black bean (meatless) filling:

  • In a cooking pan heat oil and once hot add the minced garlic, sauce for a couple of seconds and add the drained and rinsed canned beans followed by spices cumin powder, red chili powder or paprika, salt and pepper. Mix well and cook for a min.
  • Stir in your favorite kind of salsa and mix well. Using the back of your spoon mash the beans a few times. This will make the beans filling creamy and thick. This bean filling should be dry consistency. So cook on medium low until all liquid has dried out.
  • This filling will make 4 crunchwraps. You can make the black beans filling ahead of time (a day or two in advance) and refrigerate.

To make avocado cream:

  • Add all ingredients listed for making crema to a blender and blending until smooth and thick. You can make this ahead and refrigerate. There may be slight discoloration (expected due to oxidization of avocado), just mix and use.

To build the Crunchwrap:

  • Take your large tortilla (you can warm it up if needed). We will be cooking this wrap later so this step is optional.
  • In the centre of your tortilla, spread 1 portion of black bean filling about the size of the tostada.
  • Layer the queso on top of the black beans followed by cheese and tostada.
  • Next layer on the avocado crema (or guacamole or mashed avocados and sour-cream).
  • Add the toppings lettuce, tomatoes, onions, green onions, pickled jalapeños and finally add cheese.
  • Place the smaller tortilla on the cheese and now we are ready to fold/close the wrap.

To fold the Crunchwrap:

  • This may look tricky at first but gets easier with each one you make. Fold the bigger tortilla over the small as shown. It may not join in the centre (expected) which is why we are using the smaller tortilla as a seal. Keep folding overlapping some of the tortilla over the previous fold.
    Vegetarian Crunch Wrap - step5
  • Keep folding until its formed a hexagon like shape (about 6-7 folds). Press gently so they hold shape. The wrap folds may not stick at this point which is ok since it will when we cook it. Alternately you can apply some water while folding to help seal (optional). Immediately transfer it for cooking.
    Vegetarian Crunch Wrap - step6

To cook the Crunchwrap:

  • Heat a skillet on medium heat and brush with some oil. Carefully transfer the crunchwrap seam side down on the hot griddle. Cook for 1-2 mins until it golden brown and bottom is crispy and edges sealed. Now flip and cook the other side in same manner.
  • Make the remaining crunchwrap in similar manner.
  • Serve them hot and crispy with your favorite dipping sauce just on its own or with a side of roasted veggies, salad, tortilla chips or Mexican rice and beans too.


  • Instead of using two different size tortilla’s you can also cut circles out of the bigger tortilla and use them to seal.
  • I prefer flour tortilla as are less prone to breaking. You can also use whole wheat or flavored like spinach/tomato or gluten-free.
  • Tostadas are easily available in grocery store or you can make these at home by baking (400F) or air frying (370F) smaller tortilla until they are golden. Approximately 4-5 mins each side. They continue to crisp as they cool. Alternately, use your favorite tortilla chips in place of tostada.
  • If you are using tortilla chips you may be able to close the wrap using just the big tortilla, so skip the smaller one. The idea here is to be able to make a hexagon wrap with all ends sealed so that filling is not exposed.
  • I've used canned black beans but you can cook the black beans from scratch on stove top, traditional pressure cooker or InstantPot. Please refer to Mexican Black Beans recipe to make beans from scratch. 
  • You can also use any beans of choice, like canned or boiled kidney-beans (rajma), refried beans or simply a stir-fry of your favorite veggies. Just ensure the filling is dry (no moisture).
  • You can take it a level up by adding some rice (plain, cilantro lime or Mexican rice along with the beans as filling).
  • Replace Queso it with your favorite cheese or condiment. Bitchin sauce would be delicious too. 
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