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Vegan Crunchwraps

Vegan Crunchwraps

These Vegan Crunchwraps pack smoky lentils, crunchy tostadas, creamy queso, and fresh veggies into a perfectly crisp, golden tortilla. They’re satisfying, bold, and easy to customize—ideal for quick dinners, meal prep, or feeding a hungry crowd.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 crunchwraps
Course: Dinner, LUNCH
Cuisine: Mexican-inspired, Vegan
Ingredients Method Notes

Ingredients
  

Lentil Filling
  • 1 tbsp extra-virgin olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo, roughly chopped
  • 3 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • Kosher salt, to taste
  • 2 1/2 cups cooked green lentils or canned, rinsed well
  • Splash of cold water, as needed
For Assembling the Crunchwraps
  • 11 large flour tortillas (8 whole + 3 for cutouts)
  • Chipotle vegan queso, for drizzling
  • 8 crispy tostada shells
  • Guacamole
  • Shredded lettuce
  • Cherry tomatoes, quartered
  • Vegetable oil, for pan-searing

Method
 

  1. Warm olive oil in a large skillet over medium heat. Add onion and cook until softened, about 7 minutes. Add garlic and cook 1 minute. Stir in chipotle and tomato paste, cooking until darkened, about 2 minutes. Add cumin, coriander, and salt.
  2. Add lentils and 1/4 cup cold water. Cook 5 minutes, mashing some lentils to thicken. Add more water if needed. Cook until heated through and no liquid remains.
  3. Cut several 2½-inch squares from the 3 extra tortillas for sealing the wraps.
  4. Fill each of the 8 whole tortillas with lentil mixture, queso, a tostada shell, guacamole, lettuce, and tomatoes.
  5. Place a tortilla square on top of the fillings, fold edges inward to pleat, then flip seam-side down.
  6. Heat oil in a skillet over medium. Cook each Crunchwrap seam-side down for 3 minutes per side, until golden and crisp.

Notes

Warm tortillas before folding to prevent tearing. Adjust heat level by reducing chipotle or substituting chili powder. Use gluten-free tortillas and tostadas as needed.