Vegan Crunchwrap Supreme

Ingredients

• 1 can brown lentils, canned (Drained and rinsed)
• 220 g mushrooms (Very finely chopped)
• 75 g yellow onion (Roughly chopped; optional; approximately 75 g)
• 0.25 cup walnuts (Chopped)
• 3 tbsp soy sauce
• 0.333 cup tomato sauce
• 3 tbsp nutritional yeast
• 1 tsp salt (Plus more to taste)
• black pepper (To taste)
• 1 tsp smoked paprika (For the taco meat)
• 1 tsp dried oregano (For the taco meat)
• 1 tsp onion powder (For the taco meat)
• 2.5 tbsp taco seasoning (Use 2–3 tbsp; for the taco meat)
• 0.5 cup vegan mayonnaise (Regular mayonnaise may be used instead)
• 2 tbsp sriracha (For the spicy sauce)
• 1 tbsp yellow mustard (For the spicy sauce)
• 2 tbsp diced pickles (The source says “riced pickles” in the instructions)
• black pepper (To taste; for the spicy sauce)
• 1 tsp smoked paprika (For the spicy sauce)
• 1 tsp dried oregano (For the spicy sauce)
• 0.5 tsp onion powder (For the spicy sauce)
• 1 tsp taco seasoning (For the spicy sauce)
• 1 tortilla large flour tortillas (12 in / 30 cm; four tortillas are needed for 4 wraps, plus one extra tortilla for patches)
• 1 tortilla extra flour tortilla (Cut into four wedges; each triangle is used as a centre patch. For one wrap, a 5-inch round may be used instead)
• 0.5 cup warm taco meat (Heaping 1/2 cup per wrap, prepared from the taco-meat ingredients above)
• 2 tbsp spicy sauce (Prepared sauce)
• 0.25 cup tomato (Diced)
• 2 tbsp raw onion (Diced)
• 0.25 cup vegan cheese (Shredded)
• tortilla chips (A small handful)
• 1 tsp vegan mayonnaise or sour cream (Regular mayonnaise or sour cream may be used instead)
• 0.5 cup shredded lettuce
• pickled jalapeños (To taste)
• 2 tbsp caramelised onions (Prepared caramelised onions)
• neutral oil (For grilling)

Steps

1. 1

   Make the spicy sauce. Stir the vegan mayonnaise, sriracha, yellow mustard, diced pickles, black pepper, smoked paprika, dried oregano, onion powder, and taco seasoning together in a bowl until smooth. Chill the sauce while preparing the taco meat.

2. 2

   Cook the taco meat. Heat a large skillet over medium-high heat.

3. 3

   Add the finely chopped mushrooms to the hot skillet and cook for 3–4 minutes, until most of their moisture has evaporated.

4. 4

   Stir in the drained lentils, chopped walnuts, and roughly chopped onion. Cook for 2 minutes.

5. 5

   Add the soy sauce, tomato sauce, nutritional yeast, salt, black pepper, smoked paprika, dried oregano, onion powder, and taco seasoning. Simmer for 3–4 minutes, stirring, until the mixture thickens. Taste and adjust the salt or taco seasoning, then keep the taco meat warm.

6. 6

   Prepare the tortillas. Cut one extra tortilla into four wedges; each triangle will serve as a centre patch. For a single wrap and a neater appearance, a 5-inch round may be cut instead.

7. 7

   Microwave the four large tortillas for 15 seconds, wrapped in a damp paper towel, so they become flexible.

8. 8

   Assemble each wrap. Lay one warm tortilla flat and place a tortilla-triangle patch in the centre with its point facing up.

9. 9

   Stack the fillings in a tight 4-inch / 10 cm circle in this order: a heaping 1/2 cup of taco meat, 2 tablespoons of spicy sauce, diced tomato, diced raw onion, shredded vegan cheese, tortilla chips, vegan mayonnaise or sour cream, shredded lettuce, pickled jalapeños, and caramelised onions.

10. 10

    Fold the bottom edge of the tortilla over the filling, then continue folding clockwise to create six overlapping flaps and a hexagon shape. Press the folds to seal, and repeat with the remaining wraps.

11. 11

    Lightly oil a skillet and heat it over medium heat. Place one wrap seam-side down and cook for 2–3 minutes, until golden.

12. 12

    Flip the wrap and brown the other side for 2–3 minutes. Repeat with the remaining wraps.

13. 13

    Let the wraps rest for 1 minute, then slice and serve hot.

Notes

The structured recipe lists four wraps but provides ingredient quantities for the full taco-meat and sauce preparations alongside per-wrap assembly amounts. Regular mayonnaise or sour cream can be substituted where stated. The listed nutrition is the site's per-serving estimate: approximately 696 kcal, 37 g protein, 81 g carbohydrates, 25 g fat, and 37 g fiber.

Nutrition per serving

• main
• vegan
• plant-based
• Mexican-inspired
• grilled
• crispy
• high-fiber
• comfort food