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This vegan crunchwrap supreme transforms the drive-thru favorite into a wholesome homemade meal packed with plant-based goodness. The combination of seasoned lentil-walnut filling, creamy cashew cheese sauce, and fresh vegetables creates a multi-layered experience that rivals the original version without any animal products.
I started making these during our transition to more plant-based meals, and they quickly became our Friday night tradition. Even my teenage nephew who typically avoids anything labeled "vegan" requests these whenever he visits.
Ingredients
- For the Lentil-Walnut Taco Filling
- Olive oil: Forms the flavor base for sautéing
- Onion and garlic: Provide aromatic foundation
- Cooked lentils: Offer protein and hearty texture
- Walnuts: Add richness and meaty texture when chopped
- Tomato paste: Brings concentrated umami flavor
- Soy sauce: Enhances savory notes
- Spice blend: Creates authentic taco seasoning flavor
- For the Vegan Nacho Cheese
- Raw cashews: Create the creamy base
- Nutritional yeast: Provides cheesy flavor
- Lemon juice: Adds tanginess
- Spices: Blend to mimic traditional nacho cheese
- Turmeric: Gives that signature golden color
- Other Crunchwrap Layers
- Large flour tortillas: Act as the wrapper
- Crunchy tostadas: Create the essential textural contrast
- Fresh vegetables: Add brightness and nutrition
- Avocado: Provides creamy richness
Step-by-Step Instructions
- Prepare the Taco Filling:
- Heat your olive oil in a skillet over medium heat until it shimmers. Add the finely chopped onion and cook for 2 minutes until translucent before adding the minced garlic. Cook together for another 1 to 2 minutes until fragrant but not browned. Add the cooked lentils and chopped walnuts, stirring to incorporate. Mix in tomato paste, soy sauce, smoked paprika, chili powder, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring occasionally. The mixture should be moist but not wet. If it seems dry, add a tablespoon of water at a time until the consistency is similar to ground meat.
- Create the Vegan Nacho Cheese:
- Place all cheese ingredients in a high-speed blender. Start blending on low speed then gradually increase to high. Blend for 1 to 2 minutes until completely smooth with no graininess. If using unsoaked cashews with a less powerful blender, you may need to blend longer. The sauce should be pourable but thick enough to coat the back of a spoon. Taste and adjust seasonings if needed.
- Assemble Your Crunchwraps:
- Lay a large tortilla on a flat surface. Spoon about 3 tablespoons of the lentil-walnut mixture directly in the center, keeping it contained in a circle about the size of your tostada. Drizzle 2 tablespoons of nacho cheese over the meat. Place a tostada or a small handful of tortilla chips on top. Layer shredded lettuce, diced tomato, and avocado slices on the tostada. Add a dollop of vegan sour cream if using.
- Create the Fold:
- Working in a clockwise direction, fold the edge of the large tortilla up and over the filling toward the center. Continue folding, creating pleats around the filling like a hexagon. Each fold should overlap the previous one to seal in the fillings completely.
- Cook to Crispy Perfection:
- Heat a large skillet over medium heat and lightly coat with cooking spray or oil. Place the crunchwrap seam-side down on the hot surface. Press gently with a spatula to seal the folds. Cook for 2 to 3 minutes until golden brown. Carefully flip and cook the other side for another 2 to 3 minutes until crispy and golden all over.
The lentil-walnut filling was a game-changer for our family. My daughter helped me develop the recipe after trying something similar at a local vegan restaurant. She insisted we get the spice blend just right, and after several test batches, this version won unanimous approval from everyone at our table.
Make-Ahead Options
The beauty of this recipe lies in its components. You can prepare the lentil-walnut mixture and nacho cheese sauce up to three days in advance and store them in separate airtight containers in the refrigerator. The lentil mixture may thicken over time, so when reheating, add a splash of water to reach the desired consistency. The cheese sauce might also thicken in the refrigerator. Simply warm it gently and whisk in a tablespoon of water at a time until it returns to its original consistency.
Substitution Guide
This recipe welcomes adaptations based on dietary needs or pantry availability. For the protein base, try black beans instead of lentils for a more traditional texture. No walnuts? Pumpkin seeds make an excellent allergen-free alternative while maintaining that desirable texture. For those avoiding soy, coconut aminos work perfectly in place of soy sauce. And if you prefer to skip the homemade cheese sauce, several store-bought vegan nacho cheese options are available, though the homemade version truly elevates the final product.
Serving Suggestions
Transform your crunchwrap dinner into a complete feast by adding complementary sides. Serve alongside cilantro lime rice for a restaurant-style experience. A simple side salad with avocado lime dressing provides fresh contrast to the rich crunchwrap. For a casual gathering, set up a build-your-own crunchwrap bar with all components separated so guests can customize their own. Provide additional toppings like pickled jalapeños, black olives, or pico de gallo for extra flavor dimensions.
Frequently Asked Questions
- → Can I make the lentil-walnut filling ahead of time?
Yes! You can prepare the lentil-walnut filling in advance and store it in an airtight container in the refrigerator for up to 3 days. Warm it up before assembling the Crunchwraps.
- → What are good substitutes for the lentil-walnut filling?
You can substitute the lentil-walnut filling with black beans, tofu crumbles, or any plant-based protein of your choice. Adjust seasoning as needed for flavor.
- → How can I make this gluten-free?
Simply use gluten-free tortillas and tortilla chips instead of the regular versions to make this dish gluten-free.
- → Can I bake the Crunchwrap instead of pan-frying?
Yes, you can bake the Crunchwraps in a preheated oven at 400°F (200°C) for about 10-12 minutes or until crispy and golden. Lightly brush or spray with oil for added crispiness.
- → What other toppings work well in this dish?
Additional toppings like diced onions, jalapeños, fresh cilantro, or a dollop of guacamole pair wonderfully with the Crunchwrap for extra flavor.
- → Can I use store-bought vegan cheese instead of making it from scratch?
Yes, store-bought vegan cheese is a great time-saving alternative. Use a melty variety for the best texture and flavor.