Introduction

This vegan crunchwrap is a flavorful, satisfying twist on a classic favorite. Filled with spiced lentils, fresh vegetables, and drizzled with chipotle vegan queso, it’s crispy on the outside and packed with delicious textures inside. It’s perfect for a quick dinner or a casual gathering with friends.

Two grilled burritos sit on a wooden cutting board, one closed showing a golden-brown toasted tortilla with patches of lighter and darker brown, the other partially open to reveal layers of green lettuce, red tomato chunks, melted yellow cheese, and creamy guacamole inside. Small, bright red tomato pieces and shredded green lettuce are scattered near the burritos, and a bright green half lime and a silver knife with a black handle rest close by. The surface beneath is a white marbled texture. 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

Instructions

Step 1: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the chipotle chile and tomato paste, mashing with a wooden spoon, and cook until the tomato paste darkens slightly, about 2 minutes. Add the cumin and coriander, then season with kosher salt.

Step 2: Add the lentils and 1/4 cup cold water to the skillet. Stir to combine, then cook, stirring and mashing some lentils occasionally. Add more water (about 1 Tbsp.) if the skillet is too dry. Continue cooking until the lentils are heated through, partially mashed, and no liquid remains, about 5 minutes.

Step 3: Cut out as many 2 1/2-inch squares as possible from 3 of the tortillas; you may not use all the cutouts.

Step 4: Place a scoop of the spiced lentil filling in the center of each of the remaining 8 tortillas, leaving a generous border for folding. Drizzle with chipotle vegan queso. Top each with a tostada shell, then spread an even layer of guacamole on the tostada. Add shredded lettuce and quartered cherry tomatoes on top.

Step 5: Place a tortilla square cutout over the filling, then tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert the crunchwrap so the pleats are on the bottom to help keep it together.

Step 6: Heat a thin layer of vegetable oil in a medium skillet over medium heat until shimmering. Add one crunchwrap at a time, seam side down, and cook until golden, about 3 minutes per side, flipping halfway through. Transfer to a plate and repeat with the remaining wraps.

Tips & Variations

Use canned lentils for a quicker preparation, or cook dried lentils ahead of time for best texture.

Try adding sautéed mushrooms or bell peppers to the lentil filling for extra flavor and texture.

For a gluten-free version, substitute large corn tortillas, though folding may be trickier.

Adjust the amount of chipotle chile according to your preferred spice level.

FAQs

Can I make the lentil filling ahead of time?

Yes, the lentil filling can be prepared a day in advance and refrigerated. Reheat it gently before assembling the crunchwraps.

What can I use instead of chipotle vegan queso?

If you don’t have chipotle vegan queso, you can use regular vegan cheese sauce, a dairy-free sour cream, or even a smoky salsa to add similar flavor and creaminess.