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