Description
Savor Mexican-inspired Vegan Crunchwrap Supreme that delivers bold southwestern flavors without animal products. Crispy tortillas, zesty plant-based fillings, and perfect layering create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 4–6 large flour tortillas (burrito-size)
- 4–6 small crunchy tostadas or tortilla chips
- 1 cup cooked brown or green lentils
- ½ cup raw walnuts, finely chopped or pulsed in food processor
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup raw cashews (soaked if needed)
- 1 cup shredded lettuce
- 1 diced tomato
- 1 avocado, sliced or mashed
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper, to taste
- Splash of water as needed
- ½ cup water
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- 1 tsp hot sauce (optional)
- Vegan sour cream (optional)
- Cooking spray or oil for pan
Instructions
- Taco Filling Preparation: Sizzle onion and garlic in olive oil until fragrant. Incorporate lentils, walnuts, tomato paste, soy sauce, and spices, creating a robust mixture. Simmer for several minutes, adding water if needed to maintain moisture, then set aside.
- Nacho Cheese Crafting: Transform cashews, nutritional yeast, spices, and liquid ingredients into a silky, vibrant sauce using a high-performance blender. Taste and refine seasonings for optimal flavor profile.
- Crunchwrap Assembly: Position a large tortilla as your canvas. Layer lentil-walnut protein base, cascade nacho cheese, and crown with a crisp tostada or tortilla chips. Strategically arrange lettuce, tomatoes, avocado, and optional vegan sour cream for a textural masterpiece.
- Precision Cooking: Activate a skillet with minimal oil over medium heat. Position wrapped creation seam-side down, allowing golden transformation. Flip carefully, ensuring both sides achieve a crisp, appetizing exterior.
- Serving Presentation: Slice diagonally, revealing the intricate layers. Accompany with complementary condiments like salsa or guacamole for an enhanced culinary experience.
Notes
- Control the lentil-walnut mixture’s consistency by adding water sparingly to prevent a soggy filling that could compromise the wrap’s structural integrity.
- Fold tortilla edges tightly and overlap carefully to create a secure seal, ensuring the crunchwrap doesn’t unravel during cooking and maintains its signature hexagonal shape.
- Use a well-seasoned skillet or cast-iron pan on medium heat to achieve a golden-brown exterior without burning, which helps create the signature crispy texture.
- Substitute lentils with crumbled extra-firm tofu or plant-based ground “meat” for different protein profiles and textures while maintaining the recipe’s vegan integrity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg