Vegan Lentil Crunchwraps with Chipotle Queso and Fresh Guacamole Recipe

Introduction

These Vegan Crunchwraps are a flavorful, satisfying twist on a classic favorite, packed with a spicy lentil filling and layered with fresh toppings. Perfect for a quick dinner or casual gathering, they deliver a delightful crunch and creamy texture in every bite.

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

Instructions

1. Step 1: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
2. Step 2: Add the chipotle chile and tomato paste to the skillet, mashing the tomato paste with a wooden spoon, and cook until it darkens slightly, about 2 minutes. Stir in cumin, coriander, and salt to taste.
3. Step 3: Add the lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some lentils occasionally. Add 1 Tbsp. water if needed to prevent drying. Continue until lentils are heated through, partially mashed, and no liquid remains, about 5 minutes.
4. Step 4: Cut as many 2 1/2-inch squares as you can from 3 of the tortillas. Set aside the remaining 8 whole tortillas.
5. Step 5: Spoon a scoop of the spiced lentil filling onto the center of each of the 8 whole tortillas, leaving space around the edges for folding. Drizzle with chipotle vegan queso, then top each with a tostada shell.
6. Step 6: Spread an even layer of guacamole over each tostada shell, then add shredded lettuce and quartered cherry tomatoes on top.
7. Step 7: Place a tortilla square on top of each layered tortilla. Fold the edges of the large tortilla inward tightly, creating pleats around the filling to seal it.
8. Step 8: Quickly invert each Crunchwrap so the pleats are on the bottom to keep them folded during cooking.
9. Step 9: Heat a medium skillet over medium heat with a thin layer of vegetable oil until shimmering. Cook each Crunchwrap seam-side down until golden, about 3 minutes per side, turning carefully halfway through. Transfer cooked wraps to a plate and repeat with the remaining ones.

Tips & Variations

• For extra flavor, add a squeeze of lime juice to the lentil filling before assembling.
• Try swapping green lentils for black beans or chickpeas for a different texture.
• Serve with salsa or hot sauce for an added kick.
• If you can’t find chipotle vegan queso, a drizzle of dairy-free sour cream works well too.

Storage

Store leftover Crunchwraps in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until crispy and heated through, about 3-4 minutes per side. Avoid microwaving to maintain the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lentil filling ahead of time?

Yes, the lentil filling can be prepared up to 3 days in advance and refrigerated. Reheat gently before assembling the Crunchwraps.

Are these Crunchwraps gluten-free?

Traditional flour tortillas contain gluten. For a gluten-free version, use gluten-free tortillas and tostada shells, or substitute with large corn tortillas if preferred.

Vegan Lentil Crunchwraps with Chipotle Queso and Fresh Guacamole Recipe

Print Recipe

★★★★★

4.8 from 96 reviews

These Vegan Crunchwraps are a flavorful, satisfying meal featuring a spiced lentil filling, crispy tostada shells, and fresh toppings all wrapped in a grilled flour tortilla. Perfectly crispy on the outside and loaded with smoky chipotle vegan queso, guacamole, lettuce, and tomatoes, these crunchwraps are a delicious, healthy plant-based alternative to traditional fast food.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 Crunchwraps 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 assembly
• Shredded lettuce, for assembly
• Quartered cherry tomatoes, for assembly
• Vegetable oil, for pan frying

Instructions

1. Prepare Lentil Filling: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Incorporate the chopped chipotle chile and tomato paste, mashing the mixture with a wooden spoon and cook until the tomato paste darkens slightly, about 2 minutes. Stir in 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. Cook, stirring often and mashing some lentils to create a hearty texture. Add 1 tablespoon of water if the skillet becomes too dry. Continue cooking until lentils are heated through, partially mashed, and the liquid has evaporated, about 5 minutes.
3. Prepare Tortilla Squares: From 3 of the large flour tortillas, cut as many 2 1/2 inch squares as possible and set aside. You may not use all the dough squares.
4. 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 for folding. Drizzle chipotle vegan queso over the lentils. Top with a tostada shell, then spread a layer of guacamole over the shell. Add shredded lettuce and quartered cherry tomatoes on top.
5. Fold Crunchwraps: Place a tortilla square on top of the fillings. Fold the edges of the large tortilla inward tightly, creating pleats to enclose the filling securely. Quickly flip each assembled crunchwrap so the pleated seam is on the bottom to help them hold their shape.
6. Cook Crunchwraps: Heat a medium skillet over medium heat and add a thin layer of vegetable oil until shimmering. Place one crunchwrap seam side down in the skillet. Cook until the bottom is golden brown, about 3 minutes, then carefully flip and cook the other side until golden, about 3 minutes more. Transfer to a plate and repeat with the remaining crunchwraps.

Notes

• You can substitute canned lentils for cooked dried lentils to save time.
• Make sure the skillet is well oiled to prevent sticking and achieve a crisp exterior.
• Adjust the amount of chipotle chile to control spice level.
• Use warm tortillas to make folding easier and prevent cracking.
• For a gluten-free version, use gluten-free tortillas and tostadas.

Keywords: vegan crunchwraps, lentil crunchwrap, plant-based Mexican recipe, vegan queso, crispy wraps, homemade crunchwrap