Who says a fast-food favourite can’t be vegan? Cashew nut cream cheese, crunchy nacho chips, cumin-spiced lentils, and jalapeño-guacamole form a super satisfying texture and flavour combo in this wholesome wrap. Because like any wrap connoisseur will tell you, it’s what’s on the inside that counts, Chef!
Vegan Crunch Wrap
Vegan Crunch Wrap
with guacamole, nachos & lentils
Hands on Time: 15 - 40 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- Cashew Nut Cream Cheese
- Corn Nachos
- Fresh Coriander
- Green Leaves
- Ground Cumin
- Guacamole
- Onion
- Onions
- Sliced Pickled Jalapeños
- Tinned Lentils
- Tomato
- Tomato Paste
- Tomatoes
- Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MAKE THE FULFILLING FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the chopped Onion until soft, 3-4 minutes (shifting occasionally). Add the Tomato paste and ½ the chopped jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the chopped coriander, and seasoning. Stir in the rinsed lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).
TIME TO BUILD
Mix the remaining jalapeños through the Guacamole. Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the crumbled nachos and spread over a layer of jalapeño guacamole. Scatter over the shredded leaves and top with the tomato slices. Tightly roll up into wraps.
GET THAT CRUNCH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, add the crunch wraps, fold-side down, and brown until golden, 3-4 minutes per side.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps and halve down the middle. Dollop with the cashew nut cream cheese and sprinkle over the remaining coriander.
MAKE THE FULFILLING FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the chopped Onion until soft, 4-6 minutes (shifting occasionally). Add the Tomato paste and ½ the chopped jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the chopped coriander, and seasoning. Stir in the rinsed lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).
TIME TO BUILD
Mix the remaining jalapeños through the Guacamole. Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the crumbled nachos and spread over a layer of jalapeño guacamole. Scatter over the shredded leaves and top with the tomato slices. Tightly roll up into wraps.
GET THAT CRUNCH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, add the crunch wraps, fold-side down, and brown until golden, 3-4 minutes per side. You may need to do this step in batches.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps and halve down the middle. Dollop with the cashew nut cream cheese and sprinkle over the remaining coriander.
FINISH THE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the chopped Onion until soft, 6-8 minutes (shifting occasionally). Add the Tomato paste and ½ the chopped jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the chopped coriander, and seasoning. Stir in the rinsed lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).
TIME TO BUILD
Mix the remaining jalapeños through the Guacamole. Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the crumbled nachos and spread over a layer of jalapeño guacamole. Scatter over the shredded leaves and top with the tomato slices. Tightly roll up into wraps.
GET THAT CRUNCH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, add the crunch wraps, fold-side down, and brown until golden, 3-4 minutes per side. You may need to do this step in batches.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps and halve down the middle. Dollop with the cashew nut cream cheese and sprinkle over the remaining coriander.
MAKE THE FULFILLING FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the chopped Onion until soft, 6-8 minutes (shifting occasionally). Add the Tomato paste and ½ the chopped jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the chopped coriander, and seasoning. Stir in the rinsed lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).
TIME TO BUILD
Mix the remaining jalapeños through the Guacamole. Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the crumbled nachos and spread over a layer of jalapeño guacamole. Scatter over the shredded leaves and top with the tomato slices. Tightly roll up into wraps.
GET THAT CRUNCH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, add the crunch wraps, fold-side down, and brown until golden, 3-4 minutes per side. You may need to do this step in batches.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps and halve down the middle. Dollop with the cashew nut cream cheese and sprinkle over the remaining coriander.
Frequently Asked Questions
What is the preparation time for Vegan Crunch Wrap?
The preparation time for Vegan Crunch Wrap with guacamole, nachos & lentils is between 15 and 40 minutes.
What is the total time required to make Vegan Crunch Wrap with guacamole, nachos & lentils?
The total time required to make Vegan Crunch Wrap with guacamole, nachos & lentils is between 25 and 50 minutes.
How many servings does Vegan Crunch Wrap provide?
4 servings
What are the main ingredients in Vegan Crunch Wrap?
Cashew Nut Cream Cheese, Corn Nachos, Fresh Coriander, Green Leaves, Ground Cumin, Guacamole, Onion, Onions, Sliced Pickled Jalapeños, Tinned Lentils, Tomato, Tomato Paste, Tomatoes, Tortillas
What is the nutritional information of Vegan Crunch Wrap?
Calories: 1079, Carbs: 140 grams, Fat: grams, Protein: 31.7 grams, Sugar: 22.2 grams, Salt: 1722 grams
How do I prepare Vegan Crunch Wrap?
MAKE THE FULFILLING FILLING: Place a pan over medium heat with a drizzle of oil. When hot, fry the chopped onion until soft, 4-6 minutes (shifting occasionally). Add the tomato paste and ½ the chopped jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the chopped coriander, and seasoning. Stir in the rinsed lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally). TIME TO BUILD: Mix the remaining jalapeños through the guacamole. Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the crumbled nachos and spread over a layer of jalapeño guacamole. Scatter over the shredded leaves and top with the tomato slices. Tightly roll up into wraps. GET THAT CRUNCH: Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, add the crunch wraps, fold-side down, and brown until golden, 3-4 minutes per side. You may need to do this step in batches. HALVE & CHOW DOWN!: Plate up the packed crunch wraps and halve down the middle. Dollop with the cashew nut cream cheese and sprinkle over the remaining coriander.
What should be prepared from my kitchen to make Vegan Crunch Wrap?
Cashew Nut Cream Cheese, Corn Nachos, Fresh Coriander, Green Leaves, Ground Cumin, Guacamole, Onion, Onions, Sliced Pickled Jalapeños, Tinned Lentils, Tomato, Tomato Paste, Tomatoes, Tortillas
How many calories does Vegan Crunch Wrap have?
1079 calories
How much fat content does Vegan Crunch Wrap have?
grams
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