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–+ servings
Patricia Krouse

Vegan Crunchwrap Supreme

A deliciously satisfying and nutritious plant-based version of a fast-food classic, packed with lentils, walnuts, and a spicy creamy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the taco meat
  • 1 cup cooked lentils Lentils should be tender.
  • 1/2 cup crushed walnuts Used for texture and flavor.
  • to taste N/A spices Seasoning to your preference.
For the spicy creamy sauce
  • 1/2 cup soaked cashews or soft tofu Use cashews for a creamier texture.
  • to taste N/A hot sauce Adjust according to spice preference.
For the wrap assembly
  • 1 bag crunchy chips For added texture in the wrap.
  • 1 cup vegan cheese Melts beautifully when grilled.
  • 4 large tortilla shells Use to hold all the fillings.

Method
 

Preparation
  1. Cook lentils until tender, then mix them with crushed walnuts and desired spices to create the taco meat.
  2. In a blender, combine soaked cashews or soft tofu with spices and a splash of hot sauce to create the spicy creamy sauce.
  3. Place a tortilla flat and layer with lentil-walnut taco meat, drizzle of creamy sauce, crunchy chips, and sprinkle with vegan cheese.
Grilling
  1. Carefully fold the edges of the tortilla over the filling to create a snug wrap.
  2. Heat a skillet over medium heat, then grill the wrapped crunchwrap until crispy and golden on both sides.
  3. Serve hot with optional toppings or sides.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 3gSodium: 400mgFiber: 10gSugar: 2g

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet or oven for crispness. Leftovers can be frozen if separated with parchment paper.

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