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Vegan Lentil Crunchwraps Recipe

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4.4 from 308 reviews

Delicious and satisfying vegan crunchwraps packed with a flavorful spiced lentil filling, crunchy tostada shells, creamy guacamole, and fresh veggies, all wrapped in a warm, crispy tortilla. Perfect for a hearty plant-based meal that’s both easy to make and packed with texture and flavor.

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 Crunchwraps

  • 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

  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, about 7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the chopped chipotle chile and tomato paste, mashing the tomato paste as it cooks to darken it slightly, roughly 2 minutes. Add ground cumin, coriander, and salt to season.
  2. Cook Lentils: Add the cooked lentils and 1/4 cup cold water to the skillet. Stir well to combine. Continue cooking, stirring and occasionally mashing some of the lentils while adding an additional tablespoon of water if the mixture becomes too dry. Cook until lentils are heated through, partially mashed, and no liquid remains, approximately 5 minutes.
  3. Prepare Tortilla Squares: Cut out as many 2 1/2-inch squares as possible from 3 of the large flour tortillas. Set these aside for topping later.
  4. Assemble Crunchwraps: On the remaining 8 whole tortillas, add a generous scoop of the spiced lentil filling in the center, leaving room around the edges for folding. Drizzle chipotle vegan queso over the lentils, then place a tostada shell on top. Spread the tostada shell evenly with guacamole, then layer shredded lettuce and quartered cherry tomatoes.
  5. Fold and Seal: Place a tortilla square from step 3 on top of each assembled tortilla. Fold the edges of the large tortilla inward toward the center to create pleats, tightly sealing the contents inside. Quickly flip each crunchwrap so the pleats are on the bottom to help keep them closed.
  6. Cook the Crunchwraps: Heat a thin layer of vegetable oil in a medium skillet over medium heat until shimmering. Cook one crunchwrap at a time, placing it seam-side down in the pan. Cook for about 3 minutes per side, turning carefully so each side becomes golden and crispy. Transfer cooked crunchwraps to a plate and repeat with the remaining wraps.

Notes

  • Use dry lentils cooked until tender for best texture, or canned lentils rinsed well to reduce sodium.
  • Adjust the amount of chipotle chile based on your heat preference.
  • When folding the tortillas, work quickly to keep them pliable and avoid cracking.
  • Vegetable oil works best for frying due to its high smoke point; olive oil can be used but heat carefully.
  • For a gluten-free version, substitute flour tortillas with gluten-free tortillas or large lettuce leaves (wraps won’t be crispy).

Keywords: vegan crunchwrap, lentil crunchwrap, vegan mexican recipe, plant-based dinner, crispy tortilla wrap, chipotle vegan queso

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