Dairy Free Crunchwrap Supreme
This crunchwrap supreme is a taco bell copycat recipe, but completely dairy free. It has layers of green chile cashew queso, seasoned ground beef, and fresh toppings sandwiched between a soft tortilla and crunchy tostada shell. It’s crispy, crunchy, savory, and extremely satisfying.
Looking for more taco recipes? Try my quick and easy taco soup, crispy beef tacos, or adobo chicken tacos.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this healthier crunchwrap supreme:
- Burrito size tortillas – either flour or gluten free option if needed.
- Green chile cashew queso
- Ground beef
- Taco seasoning – I always have a batch of homemade taco seasoning on hand, but if you’re short on time, use store-bought. Siete Foods is a great dairy free brand and can be found at most grocery stores.
- Tomato paste – this helps add extra flavor to the seasoned ground beef.
- Tostada shells
- Dairy free sour cream
- Diced tomatoes
- Shredded iceberg lettuce
- Small street size tortillas – either flour or gluten free option.
How to Make Crunchwrap Supreme: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make seasoned beef. Heat a large skillet over medium heat with a little oil. Cook the ground beef until no pink remains, then add the taco seasoning. Stir until evenly distributed then add the tomato paste and cook for another minute. Remove from the heat and transfer to a covered bowl.
- Add queso and meat layer. Place a warmed burrito size tortilla on a cutting board. Spread an even layer of the cashew queso in the center followed by a couple spoonfuls of seasoned ground beef on top, but don’t overfill it.
- Add the remaining toppings. Spread a thin layer of dairy free sour cream on the tostada shell and place on top of the meat layer, with the sour cream face up. Sprinkle a small handful of chopped tomatoes and shredded lettuce on top.
- Fold. Place the small flour tortilla on top of the tomato and lettuce layer then tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert it so the pleats are touching the cutting board and the bottom is facing up. This helps to seal the folds.
- Pan sear. Heat a large skillet over medium heat with bit of oil. Once warm, use a large spatula to carefully transfer the wrap to the pan, pleat/seam-side down. Press lightly on the crunchwrap. Sear until golden brown, then flip to crisp the other side. Cut in half and serve immediately.
Helpful Tips
- Warm tortillas. You can either do this in the microwave or for a few seconds in a hot dry skillet. It helps prevent them from tearing during the folding process.
- Press seam down during cooking to seal it.
- Only assemble crunchwraps you plan on eating right away. Otherwise, they’ll get soggy and lose their crunchy texture.
Quick Tip: Don’t overstuff your crunchwrap. Although it’s tempting to load on the toppings, adding too much can make it difficult to fold and cook without splitting open.
Storage
Store all the components separately in an airtight container. Assemble and sear until crispy just before serving for the best flavor and texture.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this copycat crunchwrap supreme recipe using what you already have? Here are some ideas…
- No ground beef? – use another ground meat such as ground chicken or ground turkey.
- Add-ins – pickled jalapeño peppers, dairy free shredded cheddar cheese, black beans or refried beans, diced onion, cilantro, etc.
- Make it gluten free – Siete Foods is the only brand I know of that makes gluten-free burrito-size tortillas, but they’re pricey. If using these, heat them up first for a few seconds in the microwave so they don’t rip. Otherwise, you can make smaller wraps using a regular-size gluten-free tortilla with a smaller cut piece to cover the top.
- Make a vegan crunchwrap supreme – use your favorite ground beef substitute.
- No tostada shells? – you can also use a layer of tortilla chips, either sea salt or flavored.
Frequently Asked Questions
Can I make crunchwrap supreme without the cashew queso?
Queso is one of the key ingredients in a crunchwrap supreme so it’ll alter the flavor if you leave it out. If you’re not dairy free, you can use store-bought dairy queso.
How do I keep the tostada layer crunchy when reheating?
Crunchwraps unfortunately don’t reheat well. Only assemble what you plan on eating right away.
More CopyCat Recipes
- Roasted Chili Corn Salsa (Chipotle Copycat)
- Trader Joe’s Smoky Peach Salsa (Copycat Recipe)
- Spicy Cashew Dressing (Sweetgreen Copycat)
I hope you love this crunchwrap supreme! If you make this recipe, please leave a comment & a star rating below. Thank you!
Dairy Free Crunchwrap Supreme (Copycat Recipe)
This crunchwrap supreme is a taco bell copycat recipe, but completely dairy free. It has layers of green chile cashew queso, seasoned ground beef, and fresh toppings sandwiched between a soft tortilla and crunchy tostada shell. It's crispy, crunchy, savory, and extremely satisfying.. Gluten free option.
Ingredients
- 10-inch burrito-size flour tortillas see notes below about GF option
- green chile cashew queso
- tostada shells
- dairy free sour cream
- chopped tomatoes any variety
- shredded iceberg lettuce
- 4 to 5-inch flour tortillas see notes below about GF option
Seasoned ground beef
- 1 pound ground beef
- 2 tablespoons taco seasoning use store-bought if needed
- 1 heaping tablesoon tomato paste
Instructions
- Make seasoned beef. Heat a large skillet over medium heat with a little oil. Cook the ground beef until no pink remains, then add the taco seasoning. Stir until evenly distributed then add the tomato paste and cook for another minute. Remove from the heat and transfer to a covered bowl.
- Add queso and meat layer. Place a warmed burrito size tortilla on a cutting board. Spread an even layer of the cashew queso in the center followed by a couple spoonfuls of seasoned ground beef on top, but don't overfill it.
- Add the remaining toppings. Spread a thin layer of dairy free sour cream on the tostada shell and place on top of the meat layer, with the sour cream face up. Sprinkle a small handful of chopped tomatoes and shredded lettuce on top.
- Place the small flour tortilla on top of the tomato and lettuce layer then tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert it so the pleats are touching the cutting board and the bottom is facing up. This helps to seal the folds.
- Pan sear. Heat a large skillet over medium heat with bit of oil. Once warm, use a large spatula to carefully transfer the wrap to the pan, pleat/seam-side down. Press lightly on the crunchwrap. Sear until golden brown, then flip to crisp the other side. Cut in half and serve immediately.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.