Vegan Lentil Crunchwraps with Chipotle Queso and Tostada Shells Recipe
These Vegan Crunchwraps offer a delightful plant-based twist on the classic Tex-Mex favorite. Packed with a smoky lentil filling, chipotle vegan queso, crisp tostada shells, and fresh guacamole, lettuce, and tomatoes, these wraps deliver satisfying crunch and bold flavors all wrapped in a warm flour tortilla. Perfect for a flavorful lunch or dinner that’s both hearty and vegan-friendly.
- 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 layering
- Shredded lettuce, for layering
- Quartered cherry tomatoes, for layering
- Vegetable oil, for pan frying
Instructions
- Prepare the Lentil Filling: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally until softened, about 7 minutes. Then add the chopped garlic and cook, stirring until fragrant, about 1 minute.
- Add Spices and Tomato Paste: Stir in the coarsely chopped chipotle chile and 3 tablespoons tomato paste. Cook while mashing gently with a wooden spoon until the tomato paste darkens slightly, about 2 minutes. Add ground cumin, coriander, and a pinch of kosher salt to season.
- Incorporate Lentils: Add 2 1/2 cups cooked green lentils to the skillet along with 1/4 cup cold water. Stir to combine. Cook while stirring and mashing some lentils occasionally, adding 1 tablespoon water at a time if mixture becomes too dry. Continue this until the lentils are heated through, partially mashed, and no liquid remains, about 5 minutes.
- Cut Tortilla Squares: From 3 of the large flour tortillas, cut out as many 2 1/2 inch squares as possible for topping. You may not use all squares.
- Assemble the Crunchwraps: On the remaining 8 large flour tortillas, place a scoop of the spiced lentil filling in the center leaving a generous border for folding. Drizzle chipotle vegan queso over the lentils, then place a tostada shell on top. Spread an even layer of guacamole on the tostada, then add shredded lettuce and quartered cherry tomatoes.
- Add Tortilla Squares and Fold: Place one of the tortilla squares over the toppings. Fold the edges of the large tortilla tightly toward the center to create pleats, enclosing all filling securely. Quickly invert the crunchwraps so the pleated seam is on the bottom to keep the wrap closed.
- Pan Fry the Crunchwraps: Heat a thin layer of vegetable oil in a medium skillet over medium heat until shimmering. Place one crunchwrap seam side down in the skillet and cook until golden brown, about 3 minutes. Flip carefully and cook the other side until also golden, about 3 minutes more. Remove and transfer to a plate. Repeat with remaining wraps.
Notes
- Use cooked lentils from dried for best texture or canned lentils for convenience, rinsed well to remove excess sodium.
- Chipotle vegan queso can be purchased or homemade using a cashew cheese base with smoky chipotle seasoning.
- To keep the wraps from unfolding, inversion right after folding is key and careful pleating prevents leaks.
- For a gluten-free version, substitute the flour tortillas for gluten-free tortillas.
- Adjust the chipotle level depending on your spice tolerance by adding more or less chile in adobo.
Keywords: vegan crunchwrap, lentil filling, chipotle vegan queso, vegan Mexican recipe, plant-based, easy vegan dinner
