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Yields:
8
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Fast food options can be limited if you're vegan, or at least can require some creative thinking. If you love the idea of Taco Bell’s Crunchwrap but can’t do the meat and dairy, let me introduce your next fast food copycat obsession: this vegan Crunchwrap. Creamy chipotle vegan queso dip and meaty lentils make for a satisfying filling while a quick trip in a hot skillet adds crunch to every bite. It’s every bit as delicious as the original—even carnivores will be obsessed after one bite.
The best part about making these at home? You can get as creative as you like! As long as you take care not to overload your Crunchwrap, you can add in your favorite toppings, like black beans or pico de gallo.
To make these a little faster, make the lentils up to 4 days ahead, the queso the day before, and prep your lettuce and tomatoes the morning of. When it's time to eat, grab an extra set of hands to make assembly a snap.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
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
- 2 1/2 cups
cooked (from about 1 cup dried) or canned, rinsed green lentils
Crunchwraps
- 11
large flour tortillas, divided
Chipotle Vegan Queso, for drizzling
- 8
tostada shells
Guacamole, shredded lettuce, and quartered cherry tomatoes, for assembly
Vegetable oil, for pan
Directions
Lentil Filling
- Step 1In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chile and tomato paste and cook, mashing with a wooden spoon, until tomato paste is darkened slightly, about 2 minutes. Add cumin and coriander; season with salt.
- Step 2Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring, mashing some lentils occasionally, and adding 1 Tbsp. water if skillet is too dry, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes.
Crunchwraps
- Step 1Cut out as many 2 1/2" squares as you can from 3 tortillas; you may not use all of them.
- Step 2Add a scoop of spiced lentils to the center of each remaining 8 tortillas, leaving a generous border for folding. Drizzle with chipotle queso, then top with a tostada shell. Spread tostada shell with an even layer of guacamole, then top with lettuce and tomato.
- Step 3Place tortilla square cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
- Step 4In a medium skillet over medium heat, heat a thin layer of oil until shimmering. Add one wrap at a time, seam side down, and cook, turning halfway through, until golden, about 3 minutes per side. Transfer to a plate. Repeat with remaining wraps.
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