Best Vegan Crunchwraps – How To Make Taco Bell Vegan Crunchwraps

Erik Bernstein

We’ve updated a fast food favorite to be totally vegan and completely irresistible. Creamy vegan queso dip and plump lentils make a satisfying garnish while a quick trip to a hot skillet adds crunch to every bite. To make them a little faster, prepare the lentils up to 4 days in advance, the queso the day before, and prepare your lettuce and tomatoes in the morning. When it’s time to eat, grab an extra pair of hands to make assembly a snap.

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Yields:

8


portions

Total time:

1

time

15

minutes

FOR LENS FILLING

2 1/2 tsp.

cooked green lentils (from about 1 cup dried)

1 tbsp.

extra virgin olive oil

1


small yellow onion, finely chopped

1


chipotle pepper in adobo sauce

1/2 tsp.

ground coriander

FOR THE CRUNCHY ENVELOPES

Cherry tomatoes cut into quarters

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  1. Make the lentil filling: In a large skillet over medium heat, heat the oil. Add onion and cook until tender, 6 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the tomato paste and chipotle pepper and cook, mashing the pepper with a wooden spoon, until the tomato paste is slightly dark, 2 minutes. Add the cumin and cilantro and season with salt. Add the lentils and ¼ cup of cold water. Stir to combine, then cook, stirring and crushing some lentils occasionally, until the lentils are heated through and partially crushed and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if the pan becomes dry.
  2. Build crispy wraps: Add a scoop of spicy lentils in the center of each flour tortilla, leaving a generous open edge for folding. Drizzle with chipotle queso, then garnish with a tostada shell. Spread the tostada shell with an even layer of guacamole, then sprinkle with lettuce and tomato.
  3. Fold the edges of the large tortilla tightly to the center, creating creases. Carefully invert the crispy wraps so that the folds are at the bottom and they stay together.
  4. Heat a thin layer of oil in a medium skillet over medium heat. Once the oil is sparkling, add one crisp wrap at a time, seam side down, and cook until golden, 3 minutes per side. Transfer to a plate and repeat with the remaining crunchy wraps.

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chipotle

Erik Bernstein

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About Jamie Collins

Jamie Collins

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