I’ve seen a bunch of plant-based Crunchwrap Supreme recipes floating around recently, and there’s a good reason for that. Taco Bell hit on a winner when they combined the double crunch of a deep fried corn tortilla with the toasting of their flour tortillas. I mean, we’re all textural eaters, so it only makes sense, the more types of crunch we can get, the more satisfying it feels (a bit like the satisfaction of potato chips).
That being said, for anyone that has ever read a restaurant menu (I’m gonna assume that’s most of you), you’ll know that ‘crispy’ and ‘crunchy’ generally equals deep fried. Nothing wrong with that as a treat, but when I cook at home, I need something that’s going to satisfy me and fuel my body with micronutrients with EVERY calorie. None of these empty, useless calories in my house!
So, we come to the genius that is HEAT! The reason things are considered ‘crispy’ and ‘crunchy’ is because the moisture has been wicked away, usually by placing in heated oil. But guess what – if the term ‘air fryer’ has taught us anything, it’s that other dehydration techniques work as well! So, I’ve devised a super simple technique to get you that satisfying crunch AND all of the flavors of Tex-Mex cuisine. Check out the recipe and a full-length cook along below. Join us live for free at our Facebook page every Sunday when I’ll take you through how to create an oil-free, crap-free recipe in real time.
Equipment
- 2 oven-proof trays/cookie sheets (you will sandwich tortillas between them, so keep that in mind). Ideally, one would be open like a cooling rack.
- 1 large saucepan
- 1 large fry pan
- Food Processor (preferred) or blender
Ingredients
Dave’s Secret Queso Spread
- 90 g Tofu I use extra firm for this one
- 2 tbsp Taco Spices premixed or make your own!
- 2 tbsp Sauerkraut trust me
- 1 tbsp Nutritional Yeast
- 1 tbsp Red Miso Paste
- 1/2 lime
Optional:
- 1 tbsp Chipotle Chilis in Adobo Sauce
- 1 tbsp Roasted Green Peppers
- 2 drops Liquid Smoke
- If you don't have access to any of these add more taco spices.
Simple Taco 'Meat'
- 1/4 Onion sliced finely
- 100 g Black Beans drained
- 150 g Mushrooms chopped finely
- 1 tbsp Taco Spices
- 1 tbsp Mushroom Seasoning or Vegetable Stock Powder
To Assemble
- 4 x Low Carb/Low Cal Tortillas 8" or greater - mine are around 70 cals each
- 2 x Corn Tortilla 6" or smaller OR just use another 2 of the ones above and cut them down
- 1 cup Iceberg Lettuce shredded
- 1 small tomato diced
- 45 g avocado about 1/2 small one, sliced
- 2 tbsp salsa
Instructions
Prep Tortillas
- Pre-heat oven to 350F/180C. Sandwich the 6" corn tortillas between two trays and bake for approximately 15 minutes until golden and crunchy. Set aside.
- Prepare the bottom tortillas by cutting around an 8" tortilla about 1/2" in (making it a 7" tortilla). Rough is fine.
Taco 'Meat'
- Sauté onions in a non-stick pan on medium-low heat until translucent. Add in mushrooms and cook out until moisture is released and almost all reduced out.
- Add in mushroom seasoning/vegetable stock, taco spices and black beans. Mix until heated through then remove from heat.
Queso Spread
- Add all queso ingredients into food processor along with any additions that you might have.
Assemble
- Place about 1/3 cup of 'meat' into the middle of an 8" tortilla. Top with crunchy corn tortilla.
- Spread 1/2 queso mix on top of the tortilla and top with lettuce and tomato. Place the 7" cut down tortilla on top.
Fold
- Keeping one hand on the 7" tortilla, lift the bottom tortilla and fold it toward the center. Move your holding fingers toward the edge of the fold and with your folding hand, do another fold at the spot where the last fold ends. Repeat until you've created a neat package. This is easiest if the Crunchwrap is not overfilled.
- Check the video out as a visual explainer for the above.
Toast
- Place the Crunchwrap fold side down onto a non-stick pan on low. Toast for 2-3 minutes then flip. It should be golden on top. Once the bottom is golden, take it out, rip a knife through it and devour!
Video
Notes
- To increase protein - increase tofu
- To increase carbs - add tortillas or use full size burrito tortillas, you lucky devil, you.
- To increase fats - add walnuts to the 'meat' or add avocado to the final assembly.
