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Vegan Crunchwrap Supreme

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 crunchwraps
  • Category: Dinner, Main
  • Method: Stovetop
  • Cuisine: Tex-Mex, Vegan

Description

This Vegan Crunchwrap Supreme is a plant-based take on the fast food favorite. It’s layered with seasoned lentil-walnut taco meat, vegan nacho cheese, crunchy tortilla chips, lettuce, tomato, and avocado, all wrapped in a crispy, golden tortilla. Super satisfying, fun to eat, and totally dairy-free.

Ingredients

For the Lentil-Walnut Taco Filling:

  • 1 tablespoon olive oil

  • 1/2 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1 cup cooked brown or green lentils

  • 1/2 cup raw walnuts, finely chopped or pulsed in food processor

  • 2 tablespoons tomato paste

  • 1 tablespoon soy sauce

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • Salt and pepper, to taste

  • Splash of water as needed

For the Vegan Nacho Cheese:

  • 1/2 cup raw cashews (soaked if needed)

  • 1/2 cup water

  • 2 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1 teaspoon hot sauce (optional)

Other Crunchwrap Layers:

  • 4-6 large flour tortillas (burrito-size)

  • 4-6 small crunchy tostadas or tortilla chips

  • 1 cup shredded lettuce

  • 1 diced tomato

  • 1 avocado, sliced or mashed

  • Vegan sour cream (optional)

  • Cooking spray or oil for pan

 

Instructions

  1. Make the Taco Filling:
    Heat olive oil in a skillet. Sauté onion and garlic for 3–4 minutes. Add lentils, walnuts, tomato paste, soy sauce, and spices. Stir well and cook for 5–7 minutes, adding a splash of water if too dry. Set aside.

  2. Make the Vegan Nacho Cheese:
    Blend all nacho cheese ingredients in a high-speed blender until smooth. Adjust seasoning to taste.

  3. Assemble the Crunchwraps:
    Lay a large tortilla flat. In the center, layer a scoop of lentil-walnut meat, drizzle with nacho cheese, and place a tostada or a few tortilla chips on top. Add lettuce, tomato, avocado, and vegan sour cream if using.

    Fold the edges of the tortilla up and over the center to form a hexagon, folding as you go.

  4. Cook the Crunchwraps:
    Heat a lightly greased skillet over medium heat. Place the wrap seam-side down and cook for 2–3 minutes until golden. Flip and cook another 2–3 minutes until crispy.

  5. Serve:
    Slice in half and serve hot with extra sauce, salsa, or guacamole.

Notes

  • You can prep all components ahead of time and assemble just before serving.

  • Sub the lentil-walnut meat with black beans or tofu crumbles if preferred.

  • Gluten-free? Use GF tortillas and chips.

Find it online: https://recipe.ukfinda.com/vegan-crunchwrap-supreme.htm