Craving the iconic Crunchwrap Supreme but aiming for a healthier, homemade version? Look no further! This recipe transforms the beloved fast-food classic into a nutritious, customizable meal that’s perfect for any diet. By using soy mince, you not only reduce saturated fats but also boost your intake of plant-based protein and fiber. Let’s dive into creating this delicious dish that’s sure to become a staple in your kitchen.
Why Choose a Homemade Crunchwrap Supreme?
Making your own Crunchwrap Supreme offers numerous benefits:
- Healthier Ingredients: Control the quality and quantity of each component.
- Dietary Flexibility: Easily adapt to vegetarian, vegan, or gluten-free diets.
- Cost-Effective: Save money compared to frequent fast-food purchases.
- Customization: Tailor flavors and fillings to your personal preferences.
Why This Crunch wrap is Healthier
- Plant-Based Protein: Soy mince is high in protein and low in fat, making it a great meat alternative.
- Homemade Sauces: Avoid added sugars and preservatives.
- Portion Controlled: Making it yourself means no hidden ingredients or supersized servings.
- Fibre Boost: Thanks to lettuce, tomato, and beans if you choose to add them.
- Baked Not Fried: Toasting saves on unnecessary fats.
🧠Steps
Cook the Soy Mince Filling
Warm and Prep Tortillas
Layer Your Crunch wrap
Toast to Perfection
🥗 FAQs
Can I make this ahead for meal prep?
Yes! Assemble and wrap the Crunchwraps (uncooked) and store them in an airtight container in the fridge for up to 3 days. Toast when ready to eat for best texture.
What can I substitute for soy mince?
You can use:
- Ground turkey, chicken, or beef
- Cooked lentils for a vegan option
- Crumbled tofu or tempeh
Can I freeze Crunchwraps?
Yes, wrap them tightly in foil or cling film and freeze before toasting. Reheat from frozen by toasting slowly on low heat, or use an air fryer.
What tortillas work best?
Large burrito-sized flour tortillas are ideal. Smaller tortillas won’t fold completely. For gluten-free, try large GF wraps—but they may be more delicate when folding.
Can I add beans?
Absolutely! Black beans or refried beans make a great addition to the base layer, especially if skipping meat or looking for extra fibre.
🌟 Final Thoughts
The beauty of this homemade Crunchwrap Supreme lies in its flexibility and flavour. You can make it vegan, vegetarian, high-protein, low-carb—whatever suits your goals. It’s the kind of meal that brings comfort and satisfaction without the fast-food regret.
Pair with your favorite sides, and don’t forget that homemade guac and salsa elevate this dish from good to unforgettable.
If you try this recipe, tag me—I’d love to see your versions!
Homemade Crunchwrap Supreme: A Healthier Twist on a Fast-Food Favourite
Course: MainsCuisine: MexicanDifficulty: Easy4
servings15
minutes1
hour8
minutes390
kcalIngredients
200g soy mince (or substitute with 300g ground beef, turkey, or chicken)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt & pepper to taste
100ml stock of your choice
1 tbsp tomato paste
- For Assembly
4 large flour tortillas
4 mini flour tortillas
24 tortilla chips for crunch
100g shredded lettuce
1 tomato, diced
4 tablespoons grated cheese (cheddar or dairy-free)
4 tablespoons sour cream or Greek yogurt
4 tablespoons homemade guacamole
→ See my guacamole recipe here4 tablespoons fresh salsa
→ Check out my salsa recipe here
Directions
- Prepare the Soy Mince Filling
Heat olive oil in a skillet over medium heat.
Add chopped onion and garlic; sauté until translucent.
Stir in cumin, smoked paprika, tomato paste, and chili powder; cook for 1 minute.
Add soy mince and broth; mix thoroughly.
Simmer for 6–8 minutes until the liquid is absorbed and the mixture is well-seasoned.
Season with salt and pepper to taste.
Note: If using ground meat, cook until browned before adding spices and broth. - 2. Warm the Tortillas
Gently warm the large flour tortillas in a microwave or on a skillet to make them pliable for folding - In the center, layer the following in this order:
2 tablespoons of the soy mince filling
1 tablespoon shredded cheese
6 tortilla chips forming a circle see photo
1 tablespoon sour cream or Greek yogurt
Shredded lettuce and diced tomato
1 tablespoon guacamole
1 tablespoon salsa
Fold the edges of the large tortilla over the centre, creating pleats to form a sealed hexagon shape. - Cook the Crunchwrap
For ease of use a recommend a flat sandwich press that cooks both sides at the same time but alternatively;
Heat a non-stick skillet over medium heat.
Place the folded Crunchwrap seam-side down onto the skillet.
Cook for 2–3 minutes until golden brown and sealed.
Flip and cook the other side for an additional 2–3 minutes until crispy.
