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Vegan Crunchwrap Supreme

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A delicious plant-based twist on the classic Crunchwrap Supreme, featuring seasoned lentils, crispy tostada shells, fresh veggies, and creamy vegan sauce all wrapped in a warm tortilla.

Ingredients

Scale
  • 6 large flour tortillas
  • 1 cup cooked lentils
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 6 small crispy tostada shells
  • 1 cup shredded vegan cheddar cheese
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1/2 cup vegan sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  2. Add cooked lentils, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring frequently to combine flavors.
  3. Warm the flour tortillas in a dry pan or microwave to make them pliable.
  4. Place one tortilla flat and in the center, spread about 1/4 cup of the seasoned lentils.
  5. Top the lentils with a crispy tostada shell, vegan cheese, shredded lettuce, diced tomato, and a dollop of vegan sour cream.
  6. Sprinkle fresh cilantro over the filling and squeeze a little lime juice for brightness.
  7. Carefully fold the edges of the tortilla up and over the filling, pleating as you go, to create a sealed wrap.
  8. Place the wrapped Crunchwrap seam-side down on a hot skillet and cook for 2-3 minutes until golden and crispy.
  9. Flip carefully and cook the other side for another 2-3 minutes.
  10. Remove from heat, slice in half if desired, and serve immediately with extra lime wedges.

Notes

For extra crunch, add some crushed tortilla chips inside or serve with a side of fresh guacamole.

Find it online: https://milabites.com/vegan-crunchwrap-supreme/