This vegan chicken pot pie casserole is rich, creamy, and well-seasoned. It has the same hearty, comforting flavor as a traditional chicken pot pie, but without any of the meat or dairy. You can even make it gluten-free!

Close up of a spoonful of pot pie with a pot pie casserole in the background. - 1

Chicken pot pies are one of the most comforting foods around. They’re warm, soothing, creamy, and hearty, with lots of familiar flavors. Unfortunately, they’re usually packed full of dairy and meat. So I decided to come up with a vegan recipe that hits all of the same flavors. And I decided to make it a casserole, which is a little easier than making individual pot pies, and much more convenient for serving a family.

This vegan pot pie casserole, made with meatless chicken, carrots, and potatoes, is so filling. And it’s full of strong flavors from the garlic, thyme, and black pepper. This recipe will be a hit with anyone you serve it to, not just vegans! Plus, you can easily make it gluten-free as well.

Overhead view of the labeled ingredients for vegan chicken pot pie casserole: a bowl of carrots, a bowl of onions, a bowl of oil, a bowl of celery, a bowl of vegetable broth, a bowl of garlic, a bowl of salt, pepper, and thyme, a bowl of flour, a bowl of peas, a bowl of potatoes, a bowl of vegan milk, a bowl of vegan chicken, and a piece of puff pastry. - 2

Notes on Ingredients

Here are all the ingredients you’ll need to make this vegan chicken pot pie casserole recipe. Scroll to the recipe card at the bottom of the article to see the exact amounts of each ingredient.

  • Vegan Chicken – You can use any brand that you like.
  • Olive oil
  • Onion
  • Carrots
  • Celery
  • Potatoes – Red potatoes are best for this recipe.
  • All purpose flour – If you’re making a gluten-free vegan pot pie casserole, use a gluten-free flour blend.
  • Salt
  • Black pepper – For best results use freshly-ground pepper.
  • Thyme
  • Garlic
  • Vegetable broth
  • Non-dairy milk – You can use any type of non-dairy milk, just make sure that it is unsweetened and unflavored.
  • Green peas – Frozen peas work just fine for this recipe.
  • Vegan puff pastry – Use a gluten-free puff pastry if you’re making a gluten-free recipe.

How to Make Vegan Chicken Pot Pie Casserole

Here’s how to make this hearty and rich pot pie.

  • Prep. Preheat the oven to 425F, and lightly grease a 2-quart casserole dish.
  • Prepare the chicken. Follow the instructions on the package to cook the vegan chicken.
  • Prepare the puff pastry. Place the puff pastry on a piece of parchment paper and roll it out until it’s a little bit larger than the casserole dish. Place the casserole dish upside-down on the puff pastry and trim the pastry so that it fits the dish. Cut a few holes in the center of the puff pastry for ventilation.
A rectangle of puff pastry on a piece of parchment paper. - 3
  • Freeze the puff pastry. Carefully lift up the parchment paper with the puff pastry, and place it on a baking sheet, then put the baking sheet in the freezer while you continue with the recipe.
  • Cook the veggies. Heat a dutch oven over medium heat and add the oil. Then add the carrots, onion, celery, and potatoes, and cook, stirring occasionally, until the onions and celery are tender. This should take about 10 minutes.
  • Add the flour and seasonings. Add the flour, thyme, garlic, salt, and pepper to the dutch oven and cook for 2 more minutes, while stirring.
A dutch oven with raw carrots, potatoes, celery, and onions in it. - 4
  • Add the liquid. Pour the vegetable broth and dairy-free milk into the dutch oven, and stir until a smooth sauce forms, then remove from the heat.
A dutch oven filled with lots of potatoes and vegetables, coated in flour. - 5
  • Add the chicken and peas. Pour the vegan meat and the green peas into the mixture, and stir to combine.
A dutch oven with vegan chicken and peas on top of the rest of the pot pie filling. - 6
  • Pour the filling. Transfer the vegan pot pie filling into the casserole dish.
  • Add the puff pastry. Remove the puff pastry from the freezer and place it on top of the pot pie filling.
Overhead view of a casserole dish filled with pot pie filling. - 7
  • Bake. Put the casserole dish on a baking sheet, and put the baking sheet in the oven. Cook until the puff pastry is just golden brown, which should take about 35 minutes.

Tips for Success

Here are some of my favorite tricks and tips for making this hearty casserole.

  • Make your own broth. If you want to really take this vegan chicken pot pie casserole to the next level, you can do so by making your own vegetable broth. Homemade veggie broth is a lot more flavorful than what you’ll find in the store, so making your own broth really adds to the complexity of this dish. Here’s my recipe for a vegetable stock that uses veggie scraps.
  • Make consistent cuts. When cutting the vegetables for this recipe, try to cut them all to similar sizes. That way the veggies will cook at the same speed, and you won’t have a pot pie that has some overcooked or undercooked vegetables.
  • Add whatever veggies you want. Potatoes, carrots, onion, celery, and peas are the standard vegetables for chicken pot pie, but feel free to clean out your fridge by using up whatever spare veggies you have around the house. You can put almost any veggies in this dish and they’ll taste great!
Overhead view of a pot pie casserole next to some plates and cutlery. - 8

What to Serve With Chicken Pot Pie Casserole

Since this recipe is rich and hearty, it goes best with two things: a light salad and bread. Here are my favorite dishes to make when having vegan chicken pot pie casserole.

  • Easy vegan caesar salad
  • The best kale salad with sesame tahini dressing
  • Kale, apple, and chickpea salad with vegan feta
  • Roasted garlic bread
  • Garlic and rosemary focaccia bread
The end of a casserole dish filled with pot pie with a spoon taking a serving out, next to two plates with servings and forks. - 9

How to Store and Reheat

You can store vegan chicken pot pie casserole in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven for 10 minutes, or in a microwave on 80% power in 30-second increments.

Can I Freeze This Recipe?

You can definitely freeze this recipe. Store it in an airtight container in the freezer for up to 3 months for a super easy meal. Just throw it in a 350F oven for 15-20 minutes, and you’re all set.

Close up of a spoon taking a spoonful of pot pie casserole out of a casserole dish. - 10

More Casseroles to Make

If you liked this vegan chicken pot pie recipe, then check out some of my other favorite casseroles to make.

  • Cheesy cauliflower pizza casserole
  • Vegan green bean casserole
  • Vegan chili cornbread casserole
  • Vegan sweet potato casserole with maple pecan topping
  • Slow cooker quinoa enchilada casserole

Ingredients

  • 3 cups soy curls , or any vegan chicken brand you like
  • 2 tablespoons olive oil
  • ¾ cup onion , diced
  • 1 cup carrots , cut into ¼-inch slices
  • ½ cup celery , diced
  • 1 cup red potatoes , peeled and cut into ½-inch cubes
  • 5 tablespoons all purpose flour , (can also use gluten-free flour blend)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ teaspoon thyme
  • 2 cloves garlic , minced
  • 1 cup vegetable broth
  • 1 cup non-dairy milk
  • 1 cup frozen green peas
  • 1 piece vegan puff pastry

Instructions

  • Preheat the oven to 425 degrees. Lightly grease a 2 quart casserole dish.
  • Cook the “chicken” pieces according to the package instructions. I usually soak them in broth first, then cook off for about 10 minutes until cooked through. Set aside.
  • Roll the puff pastry out on a piece of parchment paper to a little larger than your casserole dish and trim the edges to fit. Cut some vent holes in the center of the pie lid. Transfer the parchment paper and pastry to a baking sheet and place in the freezer while you prepare the filling.
  • Add the oil to a dutch oven over medium heat.
  • Add the onion, carrots, celery and potatoes to the oil and cook, stirring occasionally, until the onions and celery are tender, about 10 minutes.
  • Add the flour, salt, pepper, thyme, and garlic to the vegetables and continue to cook for 2 minutes, stirring constantly.
  • Pour in the broth and milk and stir well until it forms a smooth sauce. Remove from heat.
  • Add the chicken pieces and the frozen green peas and fold them into the sauce.
  • Pour the filling into the prepared casserole dish.
  • Remove the pastry top from the freezer and place it on top of the casserole filling.
  • Place the casserole dish on a baking sheet in case of spillage, bake in a preheated oven for 35 minutes or until the top is just barely golden brown.

Notes

This vegan chicken pot pie casserole is rich, creamy, and well-seasoned. It has the same hearty, comforting flavor as a traditional chicken pot pie, but without any of the meat or dairy. You can even make it gluten-free!

Close up of a spoonful of pot pie with a pot pie casserole in the background. - 11

Chicken pot pies are one of the most comforting foods around. They’re warm, soothing, creamy, and hearty, with lots of familiar flavors. Unfortunately, they’re usually packed full of dairy and meat. So I decided to come up with a vegan recipe that hits all of the same flavors. And I decided to make it a casserole, which is a little easier than making individual pot pies, and much more convenient for serving a family.

This vegan pot pie casserole, made with meatless chicken, carrots, and potatoes, is so filling. And it’s full of strong flavors from the garlic, thyme, and black pepper. This recipe will be a hit with anyone you serve it to, not just vegans! Plus, you can easily make it gluten-free as well.

Overhead view of the labeled ingredients for vegan chicken pot pie casserole: a bowl of carrots, a bowl of onions, a bowl of oil, a bowl of celery, a bowl of vegetable broth, a bowl of garlic, a bowl of salt, pepper, and thyme, a bowl of flour, a bowl of peas, a bowl of potatoes, a bowl of vegan milk, a bowl of vegan chicken, and a piece of puff pastry. - 12

Notes on Ingredients

Here are all the ingredients you’ll need to make this vegan chicken pot pie casserole recipe. Scroll to the recipe card at the bottom of the article to see the exact amounts of each ingredient.

  • Vegan Chicken – You can use any brand that you like.
  • Olive oil
  • Onion
  • Carrots
  • Celery
  • Potatoes – Red potatoes are best for this recipe.
  • All purpose flour – If you’re making a gluten-free vegan pot pie casserole, use a gluten-free flour blend.
  • Salt
  • Black pepper – For best results use freshly-ground pepper.
  • Thyme
  • Garlic
  • Vegetable broth
  • Non-dairy milk – You can use any type of non-dairy milk, just make sure that it is unsweetened and unflavored.
  • Green peas – Frozen peas work just fine for this recipe.
  • Vegan puff pastry – Use a gluten-free puff pastry if you’re making a gluten-free recipe.

How to Make Vegan Chicken Pot Pie Casserole

Here’s how to make this hearty and rich pot pie.

  • Prep. Preheat the oven to 425F, and lightly grease a 2-quart casserole dish.
  • Prepare the chicken. Follow the instructions on the package to cook the vegan chicken.
  • Prepare the puff pastry. Place the puff pastry on a piece of parchment paper and roll it out until it’s a little bit larger than the casserole dish. Place the casserole dish upside-down on the puff pastry and trim the pastry so that it fits the dish. Cut a few holes in the center of the puff pastry for ventilation.
A rectangle of puff pastry on a piece of parchment paper. - 13
  • Freeze the puff pastry. Carefully lift up the parchment paper with the puff pastry, and place it on a baking sheet, then put the baking sheet in the freezer while you continue with the recipe.
  • Cook the veggies. Heat a dutch oven over medium heat and add the oil. Then add the carrots, onion, celery, and potatoes, and cook, stirring occasionally, until the onions and celery are tender. This should take about 10 minutes.
  • Add the flour and seasonings. Add the flour, thyme, garlic, salt, and pepper to the dutch oven and cook for 2 more minutes, while stirring.
A dutch oven with raw carrots, potatoes, celery, and onions in it. - 14
  • Add the liquid. Pour the vegetable broth and dairy-free milk into the dutch oven, and stir until a smooth sauce forms, then remove from the heat.
A dutch oven filled with lots of potatoes and vegetables, coated in flour. - 15
  • Add the chicken and peas. Pour the vegan meat and the green peas into the mixture, and stir to combine.
A dutch oven with vegan chicken and peas on top of the rest of the pot pie filling. - 16
  • Pour the filling. Transfer the vegan pot pie filling into the casserole dish.
  • Add the puff pastry. Remove the puff pastry from the freezer and place it on top of the pot pie filling.
Overhead view of a casserole dish filled with pot pie filling. - 17
  • Bake. Put the casserole dish on a baking sheet, and put the baking sheet in the oven. Cook until the puff pastry is just golden brown, which should take about 35 minutes.

Tips for Success

Here are some of my favorite tricks and tips for making this hearty casserole.

  • Make your own broth. If you want to really take this vegan chicken pot pie casserole to the next level, you can do so by making your own vegetable broth. Homemade veggie broth is a lot more flavorful than what you’ll find in the store, so making your own broth really adds to the complexity of this dish. Here’s my recipe for a vegetable stock that uses veggie scraps.
  • Make consistent cuts. When cutting the vegetables for this recipe, try to cut them all to similar sizes. That way the veggies will cook at the same speed, and you won’t have a pot pie that has some overcooked or undercooked vegetables.
  • Add whatever veggies you want. Potatoes, carrots, onion, celery, and peas are the standard vegetables for chicken pot pie, but feel free to clean out your fridge by using up whatever spare veggies you have around the house. You can put almost any veggies in this dish and they’ll taste great!
Overhead view of a pot pie casserole next to some plates and cutlery. - 18

What to Serve With Chicken Pot Pie Casserole

Since this recipe is rich and hearty, it goes best with two things: a light salad and bread. Here are my favorite dishes to make when having vegan chicken pot pie casserole.

  • Easy vegan caesar salad
  • The best kale salad with sesame tahini dressing
  • Kale, apple, and chickpea salad with vegan feta
  • Roasted garlic bread
  • Garlic and rosemary focaccia bread
The end of a casserole dish filled with pot pie with a spoon taking a serving out, next to two plates with servings and forks. - 19

How to Store and Reheat

You can store vegan chicken pot pie casserole in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven for 10 minutes, or in a microwave on 80% power in 30-second increments.

Can I Freeze This Recipe?

You can definitely freeze this recipe. Store it in an airtight container in the freezer for up to 3 months for a super easy meal. Just throw it in a 350F oven for 15-20 minutes, and you’re all set.

Close up of a spoon taking a spoonful of pot pie casserole out of a casserole dish. - 20

More Casseroles to Make

If you liked this vegan chicken pot pie recipe, then check out some of my other favorite casseroles to make.

  • Cheesy cauliflower pizza casserole
  • Vegan green bean casserole
  • Vegan chili cornbread casserole
  • Vegan sweet potato casserole with maple pecan topping
  • Slow cooker quinoa enchilada casserole

Ingredients

  • 3 cups soy curls , or any vegan chicken brand you like
  • 2 tablespoons olive oil
  • ¾ cup onion , diced
  • 1 cup carrots , cut into ¼-inch slices
  • ½ cup celery , diced
  • 1 cup red potatoes , peeled and cut into ½-inch cubes
  • 5 tablespoons all purpose flour , (can also use gluten-free flour blend)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ teaspoon thyme
  • 2 cloves garlic , minced
  • 1 cup vegetable broth
  • 1 cup non-dairy milk
  • 1 cup frozen green peas
  • 1 piece vegan puff pastry

Instructions

  • Preheat the oven to 425 degrees. Lightly grease a 2 quart casserole dish.
  • Cook the “chicken” pieces according to the package instructions. I usually soak them in broth first, then cook off for about 10 minutes until cooked through. Set aside.
  • Roll the puff pastry out on a piece of parchment paper to a little larger than your casserole dish and trim the edges to fit. Cut some vent holes in the center of the pie lid. Transfer the parchment paper and pastry to a baking sheet and place in the freezer while you prepare the filling.
  • Add the oil to a dutch oven over medium heat.
  • Add the onion, carrots, celery and potatoes to the oil and cook, stirring occasionally, until the onions and celery are tender, about 10 minutes.
  • Add the flour, salt, pepper, thyme, and garlic to the vegetables and continue to cook for 2 minutes, stirring constantly.
  • Pour in the broth and milk and stir well until it forms a smooth sauce. Remove from heat.
  • Add the chicken pieces and the frozen green peas and fold them into the sauce.
  • Pour the filling into the prepared casserole dish.
  • Remove the pastry top from the freezer and place it on top of the casserole filling.
  • Place the casserole dish on a baking sheet in case of spillage, bake in a preheated oven for 35 minutes or until the top is just barely golden brown.

Notes

Close up of a spoonful of pot pie with a pot pie casserole in the background - 21

Vegan Chicken Pot Pie Casserole

Ingredients

  • 3 cups soy curls or any vegan chicken brand you like
  • 2 tablespoons olive oil
  • ¾ cup onion diced
  • 1 cup carrots cut into ¼-inch slices
  • ½ cup celery diced
  • 1 cup red potatoes peeled and cut into ½-inch cubes
  • 5 tablespoons all purpose flour (can also use gluten-free flour blend)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ teaspoon thyme
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • 1 cup non-dairy milk
  • 1 cup frozen green peas
  • 1 piece vegan puff pastry

Instructions

  • Preheat the oven to 425 degrees. Lightly grease a 2 quart casserole dish.
  • Cook the “chicken” pieces according to the package instructions. I usually soak them in broth first, then cook off for about 10 minutes until cooked through. Set aside.
  • Roll the puff pastry out on a piece of parchment paper to a little larger than your casserole dish and trim the edges to fit. Cut some vent holes in the center of the pie lid. Transfer the parchment paper and pastry to a baking sheet and place in the freezer while you prepare the filling.
  • Add the oil to a dutch oven over medium heat.
  • Add the onion, carrots, celery and potatoes to the oil and cook, stirring occasionally, until the onions and celery are tender, about 10 minutes.
  • Add the flour, salt, pepper, thyme, and garlic to the vegetables and continue to cook for 2 minutes, stirring constantly.
  • Pour in the broth and milk and stir well until it forms a smooth sauce. Remove from heat.
  • Add the chicken pieces and the frozen green peas and fold them into the sauce.
  • Pour the filling into the prepared casserole dish.
  • Remove the pastry top from the freezer and place it on top of the casserole filling.
  • Place the casserole dish on a baking sheet in case of spillage, bake in a preheated oven for 35 minutes or until the top is just barely golden brown.

Notes

Nutrition

Vegan Chicken Pot Pie Casserole https://jessicainthekitchen.com/vegan-chicken-pot-pie-casserole/ January 10, 2023

These vegan crunchwrap supremes are a bunch of fun to make. And with seasoned vegan crumbles and melty vegan cheese sauce, they’re even more fun to eat!

A rectangular plate with a vegan crunchwrap supreme cut in half on top of other crunchwraps, with a bowl of salsa in the background. - 22

Vegan crunchwrap supremes are one of my new go-to meals. They check all my boxes. They’re bursting with flavor from spices, a gooey vegan cheese sauce, and fresh veggies. They also only take 20 minutes to make, and they’re all kinds of fun.

This recipe is fast Mexican food taken to a new level. It’s crunchy, it’s mouth-watering, and it’s just like Taco Bell … except way better!

Why You’ll Love These Vegan Crunchwrap Supremes

This is one of my favorite recipes, and I’m guessing it will soon be one of your favorites, too. Here’s some of my favorite things about it.

  • Fast food at home. Let’s be honest: we all have a soft spot for places like Taco Bell. And these vegan crunchwrap supremes satisfy those cravings, but at home. They’re just like the Taco Bell version, except vegan, and you can make them all yourself!
  • Super fresh ingredients. These crunchwraps are made with vegan meat crumbles, vegan cheese, crisp iceberg lettuce, and juicy tomatoes. They’re just as good as the fast food version, and the best part is that you know exactly what’s in them!
  • Your friends will be impressed. Next time you’re with your friends, tell them you made crunchwrap supremes at home. Better yet, show them a picture! Then watch how quickly they invite themselves over for dinner.
Overhead view of the ingredients for vegan crunchwrap supremes: flour tortillas, tostadas, a bowl of vegan meat crumbles, a bowl of lettuce, a bowl of tomatoes, a bowl of taco seasoning, a bowl of vegan sour cream, a bowl of vegan cheese sauce, and a glass of water. - 23

Notes on Ingredients

Here are all the ingredients you need to make vegan crunchwrap supremes at home. Check out the recipe card at the bottom of the article for the exact amounts of each ingredient.

  • Flour tortillas – Make sure you buy the burrito size tortillas.
  • Tostada shells
  • Vegan meat crumbles – The vegan meat should be cooked before you start this recipe.
  • Water
  • Taco seasoning
  • Vegan cheese sauce – This is my favorite recipe .
  • Lettuce – You should use shredded iceberg lettuce.
  • Tomatoes
  • Vegan sour cream

What Is Taco Seasoning?

Taco seasoning is a spice blend that you can find at any grocery store. Every brand’s blend of spices for taco seasoning is different, but they usually include onion, garlic, paprika, chili, and oregano. You can always make your own taco seasoning if you don’t have the premade blend.

How to Make Vegan Crunchwrap Supremes

Here’s how to make this fun Mexican dish.

  • Season the meat crumbles. Add the vegan meat crumbles, water, and taco seasoning to a skillet and cook on medium-high heat until the water evaporates. Stir the mixture occasionally as it cooks.
Vegan meat crumbles cooking in a pan with taco seasoning and water. - 24
  • Start assembling. Place roughly ¼ of the vegan meat mixture on top of a tortilla. Spread the mixture in a circle that is roughly the same size as your tostada shells.
  • Add the cheese. Pour some of the gooey vegan cheese sauce over the vegan meat.
A flour tortilla topped with vegan meat crumbles, next to bowls of vegan meat crumbles, vegan cheese sauce, vegan sour cream, lettuce, and tomatoes. - 25
  • Add the tostada. Place a tostada on top of the cheese sauce.
  • Add sour cream. Spread sour cream over the top of the tostada.
A flour tortilla topped with vegan meat crumbles, vegan cheese sauce, and a tostada, next to bowls of vegan meat crumbles, vegan cheese sauce, vegan sour cream, lettuce, and tomatoes. - 26
  • Top with veggies. Put the lettuce on top of the sour cream, and then put the tomatoes on top of the lettuce.
A flour tortilla topped with vegan meat crumbles, vegan cheese sauce, a tostada, vegan sour cream, and lettuce, next to bowls of meat crumbles, sour cream, cheese sauce, lettuce, and tomatoes. - 27
  • Fold. Carefully fold the tortilla around the fillings. If it doesn’t quite cover the fillings, you can tear a small piece off of another tortilla.
  • Seal. Heat a skillet over medium heat. Place the crunchwrap in the skillet, folded side down. Cook for 2 minutes, then flip and cook for 2 more minutes. Then serve!
A plate with an untoasted crunchwrap on it, folded up, next to a bowl of vegan meat crumbles, a bowl of vegan sour cream, a bowl of vegan cheese sauce, a bowl of lettuce, and a bowl of tomatoes. - 28

Tips for Success

Here are some tricks and tips for making the best vegan crunchwrap supremes.

  • Warm the tortillas. Before assembling, briefly warm the tortillas in a dry skillet or in the microwave. If the tortilla is warm, you’ll have an easier time folding it without ripping it.
  • Keep your hands wet. When folding the crunchwrap, make sure that your hands are a little bit damp. This will make it easier for you to work with the dry tortilla.
  • Use chips if you need to. If you can’t find tostada shells, don’t worry! Just place tortilla chips in the shape of a circle instead.
A plate with two whole vegan crunchwrap supremes, one crunchwrap supreme cut in half, some tortilla chips, and a bowl of salsa. - 29

Variations

Here are some fun ways that you can switch up these vegan crunchwrap supremes.

  • Replace the vegan meat crumbles. If you don’t feel like eating vegan meat, or if you don’t have any, then replace the crumbles with black beans, refried beans, roasted cauliflower, or roasted potatoes.
  • Use shredded vegan cheese . Vegan cheese sauce is one of my favorite foods, but shredded cheese is pretty darn good too. If you prefer vegan shredded cheese, you can use it instead of the cheese sauce. Or better yet, you can use both! I recommend putting shredded vegan cheese underneath the vegan meat crumbles, so that it will melt better.
  • Add some fun toppings. These vegan crunchwrap supremes taste fantastic as-is, but it’s always fun to add new ingredients to them. When you’re adding the vegan sour cream, lettuce, and tomatoes, add some of your other favorite toppings, like salsa, hot sauce, guacamole, cilantro, green onions, or pickled jalapeños.
A vegan crunchwrap supreme cut in half, with the two sides on top of each other, cut side facing forward, on top of a whole crunchwrap supreme, surrounded by tortilla chips. - 30

How to Store Vegan Crunchwrap Supremes

You can store these crunchwraps in an airtight container in the fridge for up to 3 days. That said, this recipe really doesn’t store very well. The corn tortilla will get soggy, and the flour tortilla will get mushy. I recommend only making as many vegan crunchwrap supremes as you intend on serving.

Can I Freeze This Recipe?

I don’t recommend freezing these crunchwrap supremes. But if you do, they’ll last in an airtight container in the freezer for 3 months. To reheat, wrap them in aluminum foil and cook in a 350F oven for 5-10 minutes.

Some More Mexican Recipes to Make

If you enjoyed this recipe, then check out some of my other favorite Mexican recipes.

  • Vegan fajitas
  • The best vegan enchiladas
  • Mexican street corn burrito bowls
  • 30-minute quinoa enchilada skillet
  • The best vegan tacos

Ingredients

  • 5 10-inch burrito flour tortillas
  • 4 tostada shells
  • 10 ounces vegan meat crumbles , cooked according to the package
  • 1/2 cup water
  • 2 tablespoons taco seasoning
  • 1 cup Vegan Cheese Sauce
  • 1/2 cup lettuce , shredded
  • 1 tomato , diced
  • 1/4 cup vegan sour cream

Instructions

  • Add the cooked vegan crumbles, water and taco seasoning to a large skillet. Cook over medium-low heat, stirring occasionally, until the water has cooked away.
  • Place a flour tortilla on a plate.
  • Top tortilla with about 1⁄4 of the taco crumble mixture. Spread it into a circle about the size of the tostada shell.
  • Drizzle vegan nacho cheese over the crumbles.
  • Add the tostada shell.
  • Top with vegan sour cream, lettuce and tomato.
  • With damp hands, crease and fold the tortilla over on itself to wrap it around the filling. If you have too much filling and there is a gap, use a portion of the extra flour tortilla to fill in the space.
  • Heat a non-stick skillet over medium heat. Add the crunchwrap to the pan with the folded side down. Cook until lightly browned, about 2 minutes then flip over and cook the bottom for another 2 minutes.
  • Serve immediately.

Notes

  • For the cheese sauce, I like to use this recipe .
  • To make it easier to work with the tortillas, heat them up before using them, and keep your hands damp when folding them.
  • If you can’t find tostadas, use tortilla chips instead, placing them in a circle.
  • I don’t recommend storing this recipe, but if you have leftovers, you can keep them in an airtight container in the fridge for 3 days, or in the freezer for 3 months.