Crunchwrap Supreme – Veganized!

If you follow me on Instagram, you know I’m obsessed with Que Pasa Sweet & Spicy Ranch chips. They’re almost like a cool ranch dorito, but with a bit of a heat kick (and vegan, of course!). They’re packed with flavour, made in British Columbia, and so yummy! I had 1/4 of a bag left, and most of them were broken, so I decided to add them into a flour tortilla – and now we have this glorious recipe! It’s almost like the Taco Bell Crunchwrap Supreme – I think. I’ve never actually had it. But this crunchy, gooey and comfort-foody recipe is perfect for an easy Friday night snack!

Crunchwrap Supreme- Veganized

  • Servings: 2
  • Print

Veganize this comfort food with Que Pasa Sweet & Spicy Ranch chips and a few vegan goodies – perfect for Friday nights!


  • 1/2 bag of Gardein beefless ground
  • 4 medium sized white flour tortillas (or any flour tortillas you like)
  • 1 bag of Que Pasa Sweet & Spicy Ranch Chips (trust me – this makes the flavour perfect!)
  • 1 cup of shredded lettuce
  • 1/3 cup vegan shredded cheese
  • 1/4 cup salsa


  1. Cook the Gardein beefless crumble according to package directions.
  2. While the crumble is cooking, place 4 medium sized tortillas on your counter. On half of the tortilla, add Que Pasa Sweet & Spicy Ranch Chips, shredded lettuce, vegan cheese and salsa.
  3. When the beefless ground is finished, add it to the half-filled tortilla. Fold it over to form a half-moon shaped wrap.
  4. Add the stuffed tortillas to a nonstick pan on medium heat. Flip after 2-3 minutes, or when the bottom is lightly toasted and brown.
  5. Serve with vegan sour cream and more salsa. Enjoy!



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