Cheesy Lentil Crunchwrap

Ingredients

• cooking oil (for sautéing)
• 1 sweet onion (chopped)
• 6 oz baby bella mushrooms (chopped)
• 3 garlic cloves (minced)
• 1 can cooked lentils (drained and rinsed if canned)
• 2 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp cardamom
• 0.25 tsp chili powder (adjust based on preference for spiciness)
• salt (a pinch)
• 0.25 cup tomato sauce
• 0.5 tbsp tamari sauce
• 1 tbsp coconut aminos
• 4 large tortillas (two used for base, two cut down for the top layer)
• 2 cup vegan shredded cheese (choice of brand)
• 9 lentil chips (or chips of choice)
• 0.5 cup tomato (chopped)
• 1 cup lettuce (chopped)

Steps

1. 1

   Heat cooking oil in a large skillet over medium heat. Add the chopped sweet onion and sauté until translucent.

2. 2

   Add the chopped baby bella mushrooms and minced garlic to the skillet. Cook until the mushrooms have softened and released their moisture.

3. 3

   Stir in the cooked lentils, cumin, smoked paprika, cardamom, chili powder, and a pinch of salt. Mix well to combine the spices.

4. 4

   Pour in the tomato sauce, tamari sauce, and coconut aminos. Simmer the mixture for a few minutes until the flavors are well incorporated and the sauce has thickened slightly. Remove from heat.

5. 5

   Prepare the tortillas. For each crunchwrap, place one large tortilla on a flat surface. Take a second tortilla and cut a smaller circle out of it (roughly the size of your chip layer) to use as the top seal.

6. 6

   In the center of the large base tortilla, spread a layer of vegan shredded cheese.

7. 7

   Top the cheese with a generous portion of the lentil mushroom filling.

8. 8

   Place a layer of chips (about 4-5) over the filling to provide the 'crunch'.

9. 9

   Add a layer of chopped lettuce and chopped tomatoes over the chips.

10. 10

    Place the smaller tortilla circle on top of the vegetables. Fold the edges of the large base tortilla up and over the center circle, pleating as you go to create a hexagonal shape.

11. 11

    Heat a clean skillet over medium heat with a tiny bit of oil. Place the crunchwrap seam-side down in the pan.

12. 12

    Cook for 2-3 minutes until the bottom is golden brown and sealed. Carefully flip and cook the other side until golden and the cheese inside is melted.

13. 13

    Repeat the assembly and cooking process for the second crunchwrap. Serve immediately while hot and crunchy.

Notes

The recipe makes 2 large crunchwraps. You can adjust the chili powder to your preferred spice level. Lentil chips are recommended for extra protein and crunch, but any sturdy corn chip will work.

Nutrition per serving

• main
• vegan
• vegetarian
• lunch
• dinner
• plant-based
• tex-mex
• high-fiber