Introduction

These vegan Crunchwraps are a delicious, plant-based twist on a classic favorite. Packed with a flavorful lentil filling and topped with creamy guacamole and chipotle vegan queso, they make for a satisfying and crispy meal that everyone will enjoy.

Vegan Lentil Crunchwraps with Chipotle Queso and Fresh Toppings Recipe - Recipe Image

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 olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook for about 1 minute more, until fragrant. Stir in the chipotle chile and tomato paste, mashing with a wooden spoon, cooking until the tomato paste darkens slightly, about 2 minutes. Add cumin, coriander, and salt to taste.
Step 2: Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some lentils occasionally. Add 1 Tbsp. water if the skillet becomes too dry. Continue cooking until lentils are heated through, partially mashed, and no liquid remains, about 5 minutes.
Step 3: Cut as many 2 1/2-inch squares as possible from 3 of the tortillas; some pieces may remain unused.
Step 4: Place a scoop of lentil filling in the center of each of the remaining 8 tortillas, leaving a border for folding. Drizzle chipotle vegan queso on top, then add a tostada shell. Spread the tostada shell evenly with guacamole, then layer shredded lettuce and quartered cherry tomatoes.
Step 5: Place a tortilla square cutout on top of each assembled wrap. Fold the edges of the large tortilla tightly toward the center, creating pleats. Quickly invert the Crunchwraps so the pleats are on the bottom to keep them secure.
Step 6: Heat a thin layer of vegetable oil in a medium skillet over medium heat until shimmering. Cook one Crunchwrap at a time, seam side down, turning once, until golden and crispy on both sides, about 3 minutes per side. Transfer cooked wraps to a plate. Repeat with remaining Crunchwraps.

Tips & Variations

For extra crispiness, press the wraps gently with a spatula while cooking in the skillet.
Feel free to swap green lentils for black beans or cooked chickpeas for a different texture.
Add sliced jalapeños or hot sauce inside the wrap if you like more heat.
Use gluten-free tortillas to make this recipe gluten-free.

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 for a few minutes on each side until heated through and crispy again. Avoid microwaving to keep the tortillas from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lentil filling in advance?

Yes, the lentil filling can be prepared ahead of time and refrigerated for up to 3 days. Reheat gently on the stovetop before assembling the Crunchwraps.

What can I use instead of chipotle vegan queso?

If you don’t have chipotle vegan queso, you can use vegan sour cream blended with a bit of smoked paprika or chipotle powder for a similar smoky flavor.

Vegan Lentil Crunchwraps with Chipotle Queso and Fresh Toppings Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

These Vegan Crunchwraps offer a delicious, plant-based twist on a classic favorite, featuring a flavorful lentil filling seasoned with chipotle and cumin, layered with crunchy tostada shells, creamy guacamole, fresh shredded lettuce, and juicy cherry tomatoes, all wrapped in large flour tortillas and pan-fried to a golden, crispy perfection.

Author: Bella
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Lunch/Dinner
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 the Lentil Filling: In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Mix in the chipotle chile and tomato paste, mashing with a wooden spoon and cooking until the tomato paste darkens slightly, about 2 minutes. Stir in the ground cumin, ground coriander, and season with kosher salt to taste.
Cook Lentils: Add the cooked lentils and 1/4 cup cold water to the skillet. Stir to combine thoroughly. Continue cooking, stirring and mashing some lentils occasionally to achieve a thick, hearty texture. If the mixture appears too dry at any point, add 1 tablespoon of water. Cook until the lentils are heated through and the liquid has evaporated, about 5 minutes.
Prepare Tortilla Squares: Using 3 of the large flour tortillas, cut out as many 2 1/2-inch squares as possible. These will be used later for topping the crunchwraps. Some squares may remain unused.
Assemble the Crunchwraps: Lay out the remaining 8 large tortillas on a flat surface. Spoon a generous scoop of the spiced lentil filling into the center of each tortilla, leaving a wide border around the edges for folding. Drizzle each with chipotle vegan queso. Top each with one tostada shell. Spread guacamole evenly over the tostada shells, then add shredded lettuce and quartered cherry tomatoes on top.
Add Tortilla Squares and Fold: Place one of the tortilla squares cut earlier on top of the lettuce and tomato layers of each crunchwrap. Tightly fold the edges of the large tortilla toward the center, creating neat pleats to securely encase the filling. Once folded, quickly invert each crunchwrap so the pleats are on the bottom; this helps keep them closed during cooking.
Pan-Fry Crunchwraps: Heat a medium skillet over medium heat and add a thin layer of vegetable oil, heating until shimmering. Place one crunchwrap seam side down in the skillet. Cook for about 3 minutes until the bottom is golden brown, then carefully flip and cook the other side for an additional 3 minutes until golden and crispy. Transfer to a plate. Repeat this step with the remaining crunchwraps, adding more oil if needed.

Notes

For extra crispiness, make sure the oil is hot before adding the crunchwraps to the pan.
You can substitute the lentils with black beans for a different flavor profile while keeping it vegan.
If you prefer gluten-free, use gluten-free tortillas and tostada shells.
Leftover crunchwraps can be reheated in a skillet or air fryer to retain crispness.
Adjust the amount of chipotle chile to control spiciness according to your taste.

Keywords: vegan crunchwrap, lentil crunchwrap, vegan taco, plant-based Mexican, vegan queso, easy vegan dinner