Healthy Homemade Vegan Crunchwrap
This Taco Bell Crunchwrap recipe is healthy and vegan - woot! It's made with lentil taco meat, homemade vegan nacho cheese, cashew sour cream, and veggies...and tastes a lot like the original version.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 3 crunch wraps
- 1/2 batch nacho cheese
- cashew sour cream
- 1/2 cup dried green or brown lentils
- 1.5 cup water or veggie stock
- 1/2 tbsp tomato paste
- 1/2 tbsp taco seasoning
- 3 corn tortillas or tostadas
- 3-4 large burrito-sized tortillas
- shredded lettuce
- 2 tomatoes, chopped
LENTIL TACO MEAT
Add lentils, water, tomato paste, and taco seasoning to a pot.
Bring to a boil. Reduce heat and let simmer for 20-30 mins or until tender. You may need to add more water throughout the cooking process.
LAYER IT UP
On a tortilla, layer in this order: 2 tbsp nacho cheese, 1/3 cup lentil taco meat, tostada/corn tortilla, 2 tbsp sour cream, small handful of shredded lettuce, small handful of chopped tomatoes. Drizzle a little more cheese on top. When spreading your ingredients out, make sure to avoid the outer 3 inches or so.
Fold the edges in. If there is a gap in the middle, put a small piece of extra tortilla in the middle and fold back up.
Put together the remaining 2 crunch wraps.
STOVE METHOD: Heat up a non-stick pan on medium heat. When hot, place the crunch wrap folded side down. Once browned, flip and brown on the other side.
OVEN METHOD: Pre-heat oven to 450 degrees and line a baking sheet with parchment paper. Bake crunch wraps folded side down for 10 minutes or until browned. Flip and bake on other side for additional 10 minutes.