Vegan Crunchwrap
10
minutes20
minutes4
crunchwrapsIngredients
- For the vegan taco filling
1 tbsp olive or avocado oil
½ small onion, finely diced
2 cloves garlic, minced
12 oz (340 g) vegan ground beef (try MorningStar Farms or Beyond Beef) or 1½ cups cooked brown/green lentils
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp dried oregano
½ tsp ground coriander
½ tsp salt
2 tbsp tomato paste
¼ cup (60 ml) water
1 tsp lime juice
- For the fresh filling
1 large avocado, sliced or mashed
1 cup shredded lettuce
1 medium tomato, diced
½ cup thinly sliced red bell pepper
½ cup shredded carrot
½ cup corn kernels
¼ cup diced red onion
¼ cup chopped cilantro
1 jalapeño, thinly sliced, optional
- For the creamy vegan sauce
½ cup vegan sour cream (try Follow Your Heart or Violife) or plain vegan yogurt (try Silk or SoDelicious)
1 tbsp lime juice
1 tbsp finely chopped cilantro
½ tsp garlic powder
½ tsp smoked paprika or chipotle powder
Salt to taste
- For the crunch
4 tostada shells or a handful of tortilla chips for each crunchwrap
- For the assembly
4 extra-large flour tortillas, ideally 12-inch/30-cm burrito tortillas
½–1 cup shredded vegan cheddar or Mexican-style cheese
4 small flour tortillas, optional but useful for sealing
A little oil for the skillet
Directions
- Cook the taco filling
- Heat the oil in a skillet over medium-high heat. Add the onion and a pinch of salt, and cook for 3–4 minutes.
- Add the garlic, followed by your vegan ground or lentils. Stir in the cumin, paprika, chili powder, oregano, coriander and salt.
- Cook for several minutes until well browned. Add the tomato paste and water and cook until the mixture is moist but not wet, about another 2–3 minutes. Finish with lime juice. That relatively dry filling is important—a watery filling will make your crunchwrap soggy.
- Make the sauce
- Mix the vegan sour cream, lime juice, cilantro, garlic powder, and smoked paprika. Season with salt.
- Build the crunchwrap
- Warm a large tortilla for about 15 seconds per side so it becomes flexible.
- Place approximately ½ cup taco filling in the center, leaving a wide border around it.
- Add some vegan cheese, then place a tostada shell on top.
- Spread a layer of creamy sauce over the tostada. Then pile on avocado, lettuce, tomato, bell pepper, carrot, corn, red onion, cilantro and jalapeño. The trick is not to spread the ingredients too far toward the tortilla’s edges.
- Fold it
- If the filling is too exposed to close completely, place one of the small tortillas over the top of the filling.
- Starting at one point of the large tortilla, fold the edge inward toward the center. Continue working around the tortilla, overlapping each fold with the previous one until you’ve made a roughly hexagonal package.
- Hold it closed with your hand.
- Get it crispy
- Heat a large dry or very lightly oiled skillet over medium heat.
- Place the crunchwrap folded-side down in the hot pan. Cook for about 2–3 minutes, pressing gently with a spatula, until deeply golden and sealed.
- Flip and cook the second side for another 2–3 minutes.
- Let it rest for 1–2 minutes before cutting it in half.
