Vegan Crunchwraps are a delicious and satisfying meal, perfect for a weeknight meal or a fun weekend treat. The lentil filling is hearty and flavourful, complemented by creamy vegan queso, crispy tostada shells, fresh veggies and guacamole.
Ingredients:
For the lentil filling:
- 2 1/2 cups cooked green lentils (from about 1 cup dried)
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves of garlic, chopped
- 3 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Kosher salt, to taste
For the crunchy wraps:
- 8 large flour tortillas
- Chipotle Vegan Queso (store-bought or make your own)
- 8 tostada shells
- Guacamole
- Shredded lettuce
- Quartered cherry tomatoes
- Vegetable oil, for the pan
Method of cooking:
In a large frying pan, heat the olive oil over a medium heat.
Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another minute.
Add the tomato paste, chipotle in adobo sauce, ground cumin and ground coriander. Cook for 2-3 minutes until the tomato paste has darkened slightly.
Add the cooked lentils to the frying pan and stir to combine. Season to taste with kosher salt. Cook for a further 5 minutes to allow the flavours to meld. Remove from the heat and set to one side.
Place a flour tortilla on a flat surface.
Spoon a generous amount of the lentil filling into the centre of the tortilla.
Drizzle chipotle vegan queso over the lentil filling.
Place a tostada shell on top of the lentil filling.
Spread a layer of guacamole on top of the tostada shell.
Top with shredded lettuce and quartered cherry tomatoes.
To fold the crunchwrap, start at the bottom of the tortilla and fold the edge up over the centre. Continue folding the tortilla around the filling, working around the edges until the filling is completely enclosed.
Heat a large frying pan over a medium heat and add a little vegetable oil to coat the pan.
