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Vegan Crunchwraps Recipe

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★★★★★

4.6 from 99 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/vegan-crunchwraps-recipe/