Dive into the delicious world of the Vegan Mushroom Crunch Wrap Supreme! This fun and flavorful dish features layers of savory mushrooms, fresh veggies, creamy guacamole, and a spicy kick, all wrapped in a crispy tortilla.
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Perfect for lunch or dinner, this wrap is easy to make and packed with nutrients. Serve it up with your favorite dipping sauce or enjoy it on its own for a satisfying meal. Get ready to impress your family and friends with this tasty vegan twist on a classic favorite!
If this recipe excites you, you definitely need to check out the Cauliflower Crunch Wrap and the Ultimate Mushroom Lunch Wrap—they're both delicious veggie twists that are just as fun and flavorful! And if you are more into Mexican Flavors you can try our very delicious Enchiladas and Tacos and get a vegan Mexican feast at home.
How to Make the Mushroom Crunch Wrap Supreme
1. Prep the Mushroom Filling
- In a skillet, heat olive oil over medium heat.
- Add garlic paste, cooking for about 1 minute until golden.
- Add chopped mushrooms, spinach, salt, and pepper. Sauté for 5 minutes, or until mushrooms soften.
- Stir in BBQ sauce and cook for another minute until everything is well-coated and flavorful.
2. Build the Crunch Wrap
- Lay a large tortilla on a flat surface.
- Place a generous spoonful of mushroom filling in the center.
- Add a spoonful of guacamole for creaminess.
- Layer with a crispy tostada shell, shredded purple cabbage, iceberg lettuce, sliced cherry tomatoes, a dollop of vegan mayo, and a drizzle of sriracha sauce (optional).
3. Fold and Wrap
- Place a small tortilla over the filling.
- Fold the edges of the large tortilla over the center, pressing down to secure tightly.
4. Toast the Wrap
- Lightly grease a skillet and place the wrap seam-side down over medium heat.
- Cook for 2-3 minutes, or until golden brown. Flip and toast the other side until both sides are crispy.
Expert Tips
- Add Vegan Cheese: Add a sprinkle of vegan cheese to make it cheesy.
- Let the Filling Cool: Avoid soggy wraps by letting the mushroom filling cool before assembling.
- Softening Tortillas: If tortillas are hard to fold, sprinkle a few drops of water. Cover, and microwave for 10 seconds.
- Avoid Overfilling: Too much filling can tear your wrap; keep it balanced.
- Easy Flipping: Use a large spatula (or two) to flip the wrap easily without spilling.
Storage and Reheating
It’s best to serve the mushroom crunch wrap fresh to enjoy maximum flavor and crunch. However, you can store any leftovers in the refrigerator for up to two days.
To store, wrap it tightly in foil or plastic wrap and refrigerate. To reheat, skip the microwave and heat it in a greased pan on the stovetop, toasting each side on medium-low heat until crisp again.
Why You’ll Love This Recipe
- Bold Flavors: BBQ mushrooms, creamy guacamole, and a touch of heat make this wrap super flavorful.
- Crispy Outside, Soft Inside: You get a crunchy shell with a soft, savory filling.
- Vegan and Delicious: Perfect for plant-based eaters who crave hearty, satisfying comfort food.
- Customizable: Adjust spice levels, add extra veggies, or even switch up the sauces to suit your taste.
This Mushroom Crunch Wrap Supreme is ideal for quick dinners, weekend lunches, or any time you want a fun, handheld meal packed with flavor!
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Mushroom Crunch Wrap Supreme
Equipment
- 1 skillet
Ingredients
Mushroom Filling
For Crunch Wrap
- 2 Pcs Large FLour Tortilla
- 2 Pcs Small Flour Tortilla (cut from a large tortilla to match tostada size)
- ¼ Cup Guacamole
- 2 Pcs Tostada Shells
- ½ Cup Purple Cabbage (Shredded)
- ½ Cup Iceberg Lettuce (Shredded)
- 6-7 Pcs Cherry Tomatoes (Halved)
- 2 Tbsp Vegan Mayo
- 2 Tbsp Sriracha Sauce (Optional, for a spicy kick)
Instructions
Prep the Mushroom Filling:
- Heat olive oil in a skillet. Add garlic paste and cook for 1 minute. Add chopped mushrooms, spinach, salt, and pepper; sauté for 5 minutes. Stir in BBQ sauce and cook for 1 more minute.
Build the Crunch Wrap
- Lay a large tortilla flat. Add mushroom filling, guacamole, a tostada shell, purple cabbage, iceberg lettuce, cherry tomatoes, vegan mayo, and optional sriracha.
- Fold and Wrap
- Place a small tortilla on top. Fold the edges of the large tortilla over the center, pressing down to secure.
- Toast and Serve
- Grease a skillet and place the wrap seam-side down. Cook for 2-3 minutes until golden brown, then flip and toast the other side. Slive from the centre and serve.
Notes
- Cool the Filling: Let mushroom filling cool to avoid sogginess.
- Soften Tortillas: If stiff, microwave tortillas with a few drops of water for 10 seconds.
- Avoid Overfilling: Keep filling balanced to prevent tearing and spilling.
- Easy Flipping: Use a large spatula (or two) for clean flipping.
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