Vegan Crunchwrap Supreme
Vegan Crunchwrap Supreme
Ingredients
For the Savory Lentil & Mushroom Filling
- 1 tablespoon olive oil
- 1 1/2 cups cooked brown or green lentils
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons soy sauce
- 1/4 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Special Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1/4 cup dill pickles, finely chopped
For Assembly
- 4 large flour tortillas, 10-12 inch
- 4 small flour tortillas, 6 inch
- 1 roma tomato, chopped
- 1/2 cup pickled red onions
- 1 cup vegan shredded cheese
- 2 cups tortilla chips, triangular
- 2 cups shredded lettuce
- 1/4 cup jalapeΓ±o slices, from a jar, drained
- 2 tablespoons vegan mayonnaise, for drizzling, as needed
Instructions
- 1
Prepare the Lentil & Mushroom Filling: Heat olive oil in a large skillet or pan over medium heat. Add the finely chopped cremini mushrooms and sautΓ© for 5-7 minutes until softened and their liquid has evaporated.
β±οΈ 7 min
- 2
Stir in the cooked brown or green lentils, soy sauce, tomato sauce, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper. Cook, stirring occasionally, for another 5-7 minutes, allowing the mixture to thicken and resemble a savory 'meat' crumble. Set aside.
β±οΈ 7 min
- 3
Prepare the Special Sauce: In a small bowl, combine the vegan mayonnaise, ketchup, and yellow mustard. Add the finely chopped dill pickles and mix thoroughly until well combined and the sauce has an orange hue. Set aside.
β±οΈ 5 min
- 4
Assemble the Crunchwrap: Lay one large flour tortilla flat on a clean surface. Place a generous portion (about 1/2 to 3/4 cup) of the lentil and mushroom filling in the center of the large tortilla.
β±οΈ 2 min
- 5
Spread a spoonful (about 1 tablespoon) of the prepared special sauce over the filling. Layer with chopped roma tomato and pickled red onions.
β±οΈ 1 min
- 6
Sprinkle about 1/4 cup of vegan shredded cheese over the toppings, then arrange several triangular tortilla chips on top of the cheese. Drizzle a small amount of vegan mayonnaise over the chips and other toppings.
β±οΈ 1 min
- 7
Add a layer of shredded lettuce and a few jalapeΓ±o slices. Place one small flour tortilla directly on top of all the layered fillings.
β±οΈ 1 min
- 8
Carefully fold the edges of the large tortilla inwards over the smaller tortilla and fillings, working your way around to create a tightly sealed, hexagonal-shaped wrap. Ensure all fillings are enclosed.
β±οΈ 2 min
- 9
Cook the Crunchwrap: Heat a large, dry skillet or non-stick pan over medium heat. Carefully place the assembled crunchwrap, seam-side down, into the hot pan.
β±οΈ 1 min
- 10
Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the fillings are heated through. Repeat with the remaining crunchwraps.
β±οΈ 16 min
- 11
Slice each finished crunchwrap in half and serve immediately, with extra special sauce for dipping if desired.
β±οΈ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Crunchwrap Supreme
Ingredients
For the Savory Lentil & Mushroom Filling
- 1 tablespoon olive oil
- 1 1/2 cups cooked brown or green lentils
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons soy sauce
- 1/4 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Special Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1/4 cup dill pickles, finely chopped
For Assembly
- 4 large flour tortillas, 10-12 inch
- 4 small flour tortillas, 6 inch
- 1 roma tomato, chopped
- 1/2 cup pickled red onions
- 1 cup vegan shredded cheese
- 2 cups tortilla chips, triangular
- 2 cups shredded lettuce
- 1/4 cup jalapeΓ±o slices, from a jar, drained
- 2 tablespoons vegan mayonnaise, for drizzling, as needed
Instructions
- 1
Prepare the Lentil & Mushroom Filling: Heat olive oil in a large skillet or pan over medium heat. Add the finely chopped cremini mushrooms and sautΓ© for 5-7 minutes until softened and their liquid has evaporated.
β±οΈ 7 min - 2
Stir in the cooked brown or green lentils, soy sauce, tomato sauce, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper. Cook, stirring occasionally, for another 5-7 minutes, allowing the mixture to thicken and resemble a savory 'meat' crumble. Set aside.
β±οΈ 7 min - 3
Prepare the Special Sauce: In a small bowl, combine the vegan mayonnaise, ketchup, and yellow mustard. Add the finely chopped dill pickles and mix thoroughly until well combined and the sauce has an orange hue. Set aside.
β±οΈ 5 min - 4
Assemble the Crunchwrap: Lay one large flour tortilla flat on a clean surface. Place a generous portion (about 1/2 to 3/4 cup) of the lentil and mushroom filling in the center of the large tortilla.
β±οΈ 2 min - 5
Spread a spoonful (about 1 tablespoon) of the prepared special sauce over the filling. Layer with chopped roma tomato and pickled red onions.
β±οΈ 1 min - 6
Sprinkle about 1/4 cup of vegan shredded cheese over the toppings, then arrange several triangular tortilla chips on top of the cheese. Drizzle a small amount of vegan mayonnaise over the chips and other toppings.
β±οΈ 1 min - 7
Add a layer of shredded lettuce and a few jalapeΓ±o slices. Place one small flour tortilla directly on top of all the layered fillings.
β±οΈ 1 min - 8
Carefully fold the edges of the large tortilla inwards over the smaller tortilla and fillings, working your way around to create a tightly sealed, hexagonal-shaped wrap. Ensure all fillings are enclosed.
β±οΈ 2 min - 9
Cook the Crunchwrap: Heat a large, dry skillet or non-stick pan over medium heat. Carefully place the assembled crunchwrap, seam-side down, into the hot pan.
β±οΈ 1 min - 10
Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the fillings are heated through. Repeat with the remaining crunchwraps.
β±οΈ 16 min - 11
Slice each finished crunchwrap in half and serve immediately, with extra special sauce for dipping if desired.
β±οΈ 1 min