Vegan Lentil Crunchwraps with Chipotle Queso and Fresh Guacamole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
