Vegan Crunchwraps Recipe

Introduction

These Vegan Crunchwraps offer a delicious, plant-based twist on a fast-food favorite. Packed with spiced lentils, creamy guacamole, and crunchy tostadas, they’re perfect for a satisfying meal that’s both hearty and flavorful.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 chipotle chile in adobo sauce, coarsely chopped
• 3 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Kosher salt, to taste
• 2 1/2 cups cooked or canned green lentils, rinsed
• 11 large flour tortillas, divided
• Chipotle Vegan Queso, for drizzling
• 8 tostada shells
• Guacamole, for assembly
• Shredded lettuce, for assembly
• Quartered cherry tomatoes, for assembly
• Vegetable oil, for pan frying

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in the coarsely chopped chipotle chile and tomato paste. Cook while mashing the tomato paste until it darkens slightly, about 2 minutes.
3. Step 3: Add ground cumin, ground coriander, and salt to taste. Then add the lentils and 1/4 cup cold water. Stir to combine, and cook, stirring and occasionally mashing lentils, adding extra water if needed until the mixture is heated through and no liquid remains, about 5 minutes.
4. Step 4: Cut as many 2 1/2-inch squares as possible from 3 of the flour tortillas; set aside the squares and keep the remaining 8 tortillas whole.
5. Step 5: Place a scoop of the spiced lentil mixture onto the center of each of the 8 whole tortillas, leaving a border for folding. Drizzle with chipotle vegan queso, then place a tostada shell on top.
6. Step 6: Spread an even layer of guacamole on each tostada shell, then top with shredded lettuce and quartered cherry tomatoes.
7. Step 7: Place a tortilla square on top of each stack. Fold the edges of the large tortilla inward toward the center, creating pleats to enclose the filling. Quickly invert each Crunchwrap so that the pleated side is on the bottom to hold its shape.
8. Step 8: Heat a thin layer of vegetable oil in a medium skillet over medium heat until shimmering. Cook the Crunchwraps seam side down for about 3 minutes per side, turning carefully, until golden and crisp. Transfer to a plate and repeat with remaining wraps.

Tips & Variations

• Use canned lentils to save time, but rinse them well to remove excess salt.
• Substitute chipotle chile with smoked paprika for a milder flavor.
• To keep Crunchwraps crispy, avoid overfilling and make tight pleats when folding.
• Experiment with different vegan cheeses or add sliced avocado for extra creaminess.

Storage

Store leftover Crunchwraps in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispness, flipping occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these gluten-free?

Yes, substitute the flour tortillas with gluten-free tortillas and ensure the tostada shells are gluten-free as well.

How spicy are the chipotle chiles?

Chipotle chiles have a smoky, medium heat. You can reduce the spice by using less or omitting the chile if preferred.

Vegan Crunchwraps Recipe

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These Vegan Crunchwraps are a delicious and satisfying plant-based twist on the classic Tex-Mex favorite. Featuring a flavorful spiced lentil filling, chipotle vegan queso, and fresh toppings like guacamole, shredded lettuce, and cherry tomatoes, all wrapped in warm flour tortillas and crisped to golden perfection in a skillet. Perfect for a hearty lunch or dinner that combines texture and vibrant flavors in every bite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Lentil Filling

• 1 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 chipotle chile in adobo sauce, coarsely chopped
• 3 tbsp. tomato paste
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• Kosher salt, to taste
• 2 1/2 cups cooked (from about 1 cup dried) or canned, rinsed green lentils

For the Crunchwrap Assembly

• 11 large flour tortillas, divided
• Chipotle Vegan Queso, for drizzling
• 8 tostada shells
• Guacamole, for assembly
• Shredded lettuce, for assembly
• Quartered cherry tomatoes, for assembly
• Vegetable oil, for pan frying

Instructions

1. Prepare the Lentil Filling: In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the garlic and continue cooking, stirring, until fragrant, about 1 minute more. Stir in the chopped chipotle chile and tomato paste, mashing with a wooden spoon until the tomato paste darkens slightly, about 2 minutes. Add the cumin, coriander, and salt to taste, mixing well.
2. Cook the Lentils: Add the cooked lentils and 1/4 cup of cold water to the skillet. Stir to combine thoroughly. Continue cooking while stirring and mashing some lentils occasionally to achieve a thick, cohesive filling. Add additional water (1 tablespoon at a time) if the mixture becomes too dry. Cook until the lentils are heated through, partially mashed, and the liquid has evaporated, approximately 5 minutes.
3. Prepare Tortilla Squares: From 3 of the large flour tortillas, cut out as many 2 1/2-inch squares as possible; these will be used as the inner layer for sealing the crunchwraps. Set aside the remaining tortillas for the main wraps.
4. Assemble the Crunchwraps: Place a scoop of the spiced lentil filling in the center of each of the remaining 8 large tortillas, leaving a generous border around the edges for folding. Drizzle each with chipotle vegan queso. Top each filling with one tostada shell. Spread an even layer of guacamole on the tostada, then add shredded lettuce and quartered cherry tomatoes.
5. Fold and Seal: Place one of the small tortilla squares on top of the filled tostada shells. Fold the edges of the large tortilla inward toward the center, creating tight pleats to seal the filling inside. Quickly invert each crunchwrap so the pleated seam side is on the bottom to help keep it intact.
6. Cook the Crunchwraps: Heat a thin layer of vegetable oil in a medium skillet over medium heat until shimmering. Place a crunchwrap seam side down in the skillet and cook until golden brown on one side, about 3 minutes. Flip carefully and cook the other side until also golden, about 3 minutes. Remove and transfer to a plate. Repeat with remaining crunchwraps until all are cooked and crisp.

Notes

• Use canned lentils for a quicker preparation or cook dried lentils in advance according to package instructions.
• To make the chipotle vegan queso, use your favorite plant-based cheese sauce spiced with chipotle puree or adobo sauce for smoky heat.
• The folding technique is essential to keep the crunchwraps stable—handle them gently and invert promptly after folding.
• For an oil-free option, cook the crunchwraps in a non-stick skillet without oil, though they will be less crispy.
• Feel free to add other fillings like sautéed mushrooms or bell peppers for extra vegetables.

Keywords: vegan crunchwraps, lentil crunchwrap, vegan Mexican recipe, plant-based lunch, crunchy wrap, chipotle vegan queso