These crunch wraps are the true SUPREME - golden crunchy shell, savory and hearty lentil mushroom taco "meat", melty vegan cheese, juicy refreshing veggies, and a bonus crunch layers from lentil chips! They give you every bit of the satisfaction from eating "junk food" yet they're 100% plant-based and wholesome.
I wouldn't say these crunch wraps are the perfect copycat of Taco Bell's, because it's far superior! It tastes absolutely bomb, crunchy, "meaty", cheesy, and everything in your wildest dreams about a crunch wrap but without harming innocent lives of other species or wreaking havoc on your health, or on our planet.
To perfectly seal a crunch wrap you will need a large tortilla as a base and a smaller one as a "lid", you could use a soft taco shell or fajita tortilla, or, you can simply cut a smaller round out of a large one! And don't throw out the extras, they make fantastic tortilla chips in a quick minute and go so perfectly with this meal!
Watch the video below for an easy visual guide to how to make these crunch wraps, and don't forget to follow me on Instagram and Tiktok.
INGREDIENTS:
*makes two crunch wraps
- 4 large tortilla - 2 cup vegan shredded cheese of choice - 8-9 chips of choice, I used lentil chips - 1/2 cup chopped tomato - 1 cup chopped lettuce
For the Lentil Taco "Meat" - - 1 can cooked lentil - 6 oz baby bella mushroom, chopped - 1 sweet onion, chopped - 3 garlic cloves, minced - 2 tsp cumin - 1 tsp smoked paprika - 1/2 tsp cardamom - 1/4 tsp chili powder, adjust based on your preference for spiciness - Pinch of salt - 1/4 cup tomato sauce - 1/2 tbsp tamari sauce
- Add the mushrooms into the pan, stir and cook till the moisture lets out, meanwhile, rinse and drain the lentils then add to the pan, stir to warm through;
- Season with the cumin, paprika, cardamom, and chili powder, mix the spices evenly and toast them for 2 - 3 minutes till you can smell the aroma;
- Pour in the tomato sauce and tamari, continue to stir and cook until most of the liquid is absorbed and evaporated, taste and season with salt if needed;
- Take off heat and set aside;
- Carve out a smaller round from a large tortilla using a bowl or pot lid, you should have two large tortillas and two smaller rounds;
- Start assembling the wrap, add half of the lentil mushroom mixture first, add 1/2 cup of shredded vegan cheese;
- Add a layer of chips you like for added crunch;
- Continue to add half the chopped lettuce and tomatoes, followed by more shredded vegan cheese, another 1/2 cup or so, you can add more if you like the wrap to be extra cheesy;
- Finally put the smaller round on top and fold in the sides into 5 edges, the goal is to create a pentagon shape;
- Repeat to make the second wrap;
- Heat a large nonstick pan with a small drizzle of oil, pan seal the open side of the wrap first, about 2-3 minutes till golden crispy, keep the heat at medium don't burn the tortilla;
- Flip, and pan fry the other side for another 1-2 minutes till godlen crispy;
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