Vegan Crunchwrap Supreme Dinner (Print Version)
# Ingredients:
→ Lentil-Walnut Taco Filling
01 -
1 tablespoon olive oil
02 -
1/2 cup finely chopped onion
03 -
2 cloves garlic, minced
04 -
1 cup cooked brown or green lentils
05 -
1/2 cup raw walnuts, finely chopped or pulsed in food processor
06 -
2 tablespoons tomato paste
07 -
1 tablespoon soy sauce
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon cumin
11 -
Salt and pepper, to taste
12 -
Splash of water, as needed
→ Vegan Nacho Cheese
13 -
1/2 cup raw cashews (soaked if needed)
14 -
1/2 cup water
15 -
2 tablespoons nutritional yeast
16 -
1 tablespoon lemon juice
17 -
1 teaspoon garlic powder
18 -
1 teaspoon onion powder
19 -
1/2 teaspoon turmeric
20 -
1/2 teaspoon smoked paprika
21 -
1/2 teaspoon salt
22 -
1 teaspoon hot sauce (optional)
→ Other Crunchwrap Layers
23 -
4–6 large flour tortillas (burrito-size)
24 -
4–6 small crunchy tostadas or tortilla chips
25 -
1 cup shredded lettuce
26 -
1 diced tomato
27 -
1 avocado, sliced or mashed
28 -
Vegan sour cream (optional)
29 -
Cooking spray or oil for pan
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until softened. Add lentils, walnuts, tomato paste, soy sauce, smoked paprika, chili powder, cumin, and salt and pepper to taste. Stir well and cook for 5–7 minutes, adding a splash of water if the mixture becomes too dry. Set aside.
02 -
In a high-speed blender, blend cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, salt, and hot sauce (if using) until smooth. Adjust seasoning as needed.
03 -
Place a large tortilla flat on a clean surface. In the center, layer a scoop of lentil-walnut taco filling, drizzle with nacho cheese, and top with a tostada or a few tortilla chips. Add shredded lettuce, diced tomato, avocado, and vegan sour cream if desired. Fold the edges of the tortilla up and over the filling, creating a hexagon shape by overlapping the folds.
04 -
Heat a lightly greased skillet over medium heat. Place the crunchwrap seam-side down in the skillet and cook for 2–3 minutes until golden brown. Flip carefully and cook for another 2–3 minutes until crispy on both sides. Repeat with remaining crunchwraps.
05 -
Slice each crunchwrap in half and serve hot. Pair with extra sauce, salsa, or guacamole if desired.
# Notes:
01 -
You can prepare each component ahead and assemble when ready to serve.
02 -
For a gluten-free option, replace flour tortillas and tostadas with certified gluten-free alternatives.
03 -
Swap lentil-walnut taco filling with black beans or tofu crumbles for variety.