Description
Mexican-inspired Vegan Crunchwrap Supreme delivers portable flavor fusion with crispy tortillas and plant-based protein. Hearty layers of seasoned ingredients create a handheld meal you’ll crave again and again.
Ingredients
Scale
Protein Base:
- 1 cup cooked brown or green lentils
- ½ cup raw walnuts, finely chopped or pulsed in food processor
Seasonings and Flavor Enhancers:
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- Splash of water as needed
Cheese Sauce and Additional Ingredients:
- ½ cup raw cashews (soaked if needed)
- ½ cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 teaspoon hot sauce (optional)
Assembly Ingredients:
- 4–6 large flour tortillas (burrito-size)
- 4–6 small crunchy tostadas or tortilla chips
- 1 cup shredded lettuce
- 1 diced tomato
- 1 avocado, sliced or mashed
- Vegan sour cream (optional)
- Cooking spray or oil for pan
Instructions
- Prepare the robust plant-based protein mixture by warming olive oil in a skillet, gently sautéing aromatic onions and garlic until translucent and fragrant.
- Integrate lentils, crushed walnuts, concentrated tomato paste, umami-rich soy sauce, and vibrant spices into the skillet, stirring consistently to develop deep flavors.
- Simmer the mixture for 5-7 minutes, incorporating occasional splashes of water to maintain moisture and prevent scorching.
- Create the creamy vegan cheese sauce by blending all designated components in a high-powered blender until achieving a silky, uniform consistency.
- Taste and calibrate the sauce’s seasoning, ensuring a balanced and zesty profile.
- Select a generously sized tortilla as the foundation for the crunchwrap, positioning it on a clean work surface.
- Strategically layer the lentil-walnut protein mixture at the tortilla’s center, followed by a luxurious drizzle of the prepared nacho cheese.
- Place a crisp tostada or several tortilla chips atop the cheese to introduce textural contrast.
- Garnish with fresh, crisp lettuce, juicy tomato slices, creamy avocado, and optional vegan sour cream.
- Carefully fold the tortilla’s edges inward, creating a compact hexagonal shape that securely encapsulates the fillings.
- Preheat a lightly greased skillet over medium temperature.
- Position the assembled wrap seam-side down, allowing it to transform into a golden, crispy exterior through 2-3 minutes of careful cooking.
- Gently flip the crunchwrap, continuing to toast the alternate side until achieving an appetizing, uniform crispness.
- Slice diagonally and serve immediately, accompanied by complementary condiments like salsa or guacamole.
Notes
- Use freshly toasted walnuts for maximum flavor and crunch in the lentil-walnut meat, enhancing the overall texture and depth of the filling.
- Replace soy sauce with tamari or coconut aminos for a gluten-free alternative that maintains the umami richness of the recipe.
- Soak cashews overnight for a creamier, smoother vegan nacho cheese sauce that blends more easily and provides a richer mouthfeel.
- Ensure tortillas are room temperature and pliable before folding to prevent cracking and create a perfect seal for your crunchwraps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 575
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg