Ingredients
For the Vegan “Beef”:
- 1 tablespoon olive oil
- 1 (15 oz) can lentils, drained and rinsed (or use ½ block crumbled firm tofu)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional, for spice)
For the Vegan Nacho Cheese Sauce:
- 1 cup raw cashews, soaked for 1 hour (or use store-bought vegan cheese)
- ½ cup unsweetened plant-based milk
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric (for color)
For Assembling the Crunchwrap:
- 4 large burrito-sized tortillas
- 4 crunchy tostada shells (or use small crispy corn tortillas)
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup guacamole
- ¼ cup vegan sour cream (optional)
- Chopped cilantro, for garnish
- 1 tablespoon olive oil (for pan-frying)
Instructions
Step 1: Make the Vegan “Beef”
- Heat olive oil in a skillet over medium heat.
- Add lentils (or crumbled tofu), soy sauce, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Stir well and cook for 5-7 minutes, allowing the flavors to absorb.
- Remove from heat and set aside.
Step 2: Make the Vegan Nacho Cheese Sauce
- In a high-speed blender, combine:
- Soaked cashews
- Plant-based milk
- Nutritional yeast
- Garlic powder, onion powder, lemon juice, hot sauce, smoked paprika, turmeric, and salt
- Blend until smooth and creamy. If needed, add a splash of water to adjust the consistency.
- Set aside.
(Shortcut: Use store-bought vegan cheese sauce if you’re short on time!)
Step 3: Assemble the Crunchwrap
- Lay a large tortilla flat and spread a few tablespoons of vegan cheese sauce in the center.
- Add a scoop of seasoned lentil “beef” on top.
- Place a tostada shell over the filling.
- Spread a layer of guacamole and vegan sour cream on the tostada.
- Sprinkle with shredded lettuce and diced tomatoes.
Step 4: Fold the Crunchwrap
- Fold the edges of the tortilla over the center, working in sections, to create a hexagon shape.
- If your tortilla is too small, place a smaller tortilla or piece of another tortilla in the center before folding.
Step 5: Toast the Crunchwrap
- Heat a skillet over medium heat with a little olive oil.
- Place the Crunchwrap seam-side down in the pan and press gently.
- Cook for 2-3 minutes until golden and crispy.
- Flip and cook for another 2 minutes.
- Remove from heat and repeat for the remaining Crunchwraps.
Step 6: Serve & Enjoy!
- Slice in half and serve hot and crispy.
- Garnish with fresh cilantro and extra vegan cheese sauce or salsa.
- Enjoy with a side of chips, salsa, or Mexican rice!
Notes
Tips for the Best Vegan Crunchwrap Supreme
✔ Use Large Tortillas – This helps wrap everything securely.
✔ Crisp it Up – Pan-frying gives it that signature crunch!
✔ Layer Wisely – Keep wet ingredients (guacamole & sour cream) on the tostada shell to prevent sogginess.
✔ Customize the Fillings – Add black beans, jalapeños, or avocado slices.
✔ Serve Immediately – The crunch is best right after cooking!