Dinner

Vegan Lentil Crunchwraps Recipe

ByMaya Arden July 7, 2026July 7, 2026

Introduction

This Vegan Crunchwrap recipe is a delightful twist on a classic favorite, packed with flavorful spiced lentils and fresh toppings. Crisped to golden perfection, these handheld wraps are perfect for a satisfying plant-based meal.

A close-up of a folded wrap cut in half and stacked, showing three main layers inside the soft white flatbread: the bottom layer has a chunky, dark brown lentil and sauce mixture, above it is a thick yellow scrambled egg or tofu layer with a creamy texture, and the top layer has bright green shredded lettuce mixed with red tomato pieces and light green avocado or guacamole chunks. The wrap is resting on a wooden board with some sauce and bits scattered around, all set on a white marbled surface with a pale green background. photo taken with an iphone --ar 4:5 --v 7

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 (from about 1 cup dried) or canned, rinsed green lentils

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 frying

Instructions

Step 1: In a large skillet over medium heat, heat olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Step 2: Stir in the chipotle chile and tomato paste. Cook, mashing with a wooden spoon, until the tomato paste darkens slightly, about 2 minutes. Add cumin, coriander, and salt to taste.
Step 3: Add the cooked lentils and 1/4 cup cold water. Stir to combine. Cook, stirring and mashing some lentils occasionally, adding up to 1 tablespoon water if the mixture becomes too dry, until heated through and mostly mashed with no liquid remaining, about 5 minutes.
Step 4: Using 3 of the tortillas, cut out as many 2 1/2-inch squares as possible to use as foldable tops for the crunchwraps. Set aside.

Step 5: Place a scoop of the spiced lentil filling in the center of each of the remaining 8 tortillas, leaving a generous border around the edge. Drizzle chipotle vegan queso over the lentils, then top with a tostada shell.
Step 6: Spread guacamole evenly over each tostada shell, then add shredded lettuce and quartered cherry tomatoes on top.
Step 7: Place a tortilla square cutout on top of the fillings. Fold the edges of the large tortilla toward the center creating pleats, securing the filling inside. Quickly invert the assembled crunchwraps so that the pleated side is on the bottom to help them hold together.

Step 8: Heat a thin layer of vegetable oil in a medium skillet over medium heat until shimmering. Place one crunchwrap seam side down in the skillet and cook until golden brown, about 3 minutes. Flip carefully and cook the other side until equally golden. Transfer to a plate and repeat with the remaining crunchwraps.

Tips & Variations

For extra crispiness, press the crunchwrap lightly with a spatula during cooking.
Swap out green lentils for black beans or chickpeas for a different protein.

Add fresh jalapeño slices or hot sauce for an extra kick.
Use gluten-free tortillas to make this dish gluten-free.

Storage

Store leftover crunchwraps airtight in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through and crispy again, or use a toaster oven. Avoid microwaving to maintain their crisp texture.