Description
These Vegan Crunchwraps are a delicious plant-based twist on a classic favorite, featuring a flavorful lentil filling seasoned with chipotle and spices, layered with crispy tostada shells, creamy guacamole, fresh lettuce, and cherry tomatoes, all wrapped in large flour tortillas and pan-fried to golden perfection.
Ingredients
Scale
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
Crunchwrap Assembly
- 11 large flour tortillas, divided
- Chipotle Vegan Queso, for drizzling
- 8 tostada shells
- Guacamole, for spreading
- Shredded lettuce
- Quartered cherry tomatoes
- Vegetable oil, for pan-frying
Instructions
- Prepare Lentil Filling: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the chopped garlic and cook until fragrant, about 1 minute.
- Flavor the Base: Stir in the chopped chipotle chile and tomato paste, mashing the tomato paste slightly with a wooden spoon. Cook until the tomato paste darkens slightly, about 2 minutes. Add ground cumin, ground coriander, and kosher salt to taste.
- Cook Lentils: Add the cooked or canned lentils to the skillet along with 1/4 cup of cold water. Stir to combine, then cook while stirring and mashing some lentils occasionally, adding 1 tablespoon of water if the mixture becomes too dry. Continue until lentils are heated through, partially mashed, and no liquid remains, approximately 5 minutes.
- 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 top layer on the Crunchwraps. You may not use all the squares.
- Assemble 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 with one tostada shell.
- Add Fresh Toppings: Spread an even layer of guacamole on each tostada shell, then add shredded lettuce and quartered cherry tomatoes on top.
- Top and Fold: Place a tortilla square on top of each assembled wrap. Fold the edges of the large tortilla toward the center tightly, creating pleats to enclose the filling. Quickly invert the Crunchwraps so the pleated side is on the bottom to help them stay closed.
- Pan-Fry Crunchwraps: In a medium skillet, heat a thin layer of vegetable oil over medium heat until shimmering. Place one Crunchwrap seam side down in the skillet and cook until golden brown, about 3 minutes per side, flipping carefully halfway through. Transfer to a plate and repeat with the remaining wraps.
Notes
- You can use canned lentils for quick preparation or cook dried lentils in advance.
- Adjust the chipotle chile amount to control the heat level.
- Ensure the oil in the skillet is hot enough before adding the Crunchwraps to achieve a crispy golden crust.
- Serve immediately for best texture and flavor.
- These Crunchwraps freeze well if wrapped tightly before pan-frying. Reheat in a skillet or oven for crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Keywords: vegan crunchwraps, lentil crunchwrap, plant-based Mexican, vegan tortillas, chipotle lentils, vegan queso, easy vegan dinner
