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.

What are the main ingredients in Vegan Crunch Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Vegan Crunch Wrap

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

with guacamole, nachos & lentils

Hands on Time: 15 - 40 minutes

Overall Time: 25 - 50 minutes

Download the Recipe for 2

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

Serves 1

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.

Onion - 1
Tomato Paste - 10ml
Sliced Pickled Jalapeños - 20g
Ground Cumin - 2,5ml
Fresh Coriander - 3g
Tinned Lentils - 60g
Guacamole - 1 unit
Tortillas - 2
Corn Nachos - 50g
Green Leaves - 20g
Tomato - 1
Cashew Nut Cream Cheese - 30ml

Download the Recipe

Serves 2

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.

Onion - 1
Tomato Paste - 20ml
Sliced Pickled Jalapeños - 40g
Ground Cumin - 5ml
Fresh Coriander - 5g
Tinned Lentils - 120g
Guacamole - 1 unit
Tortillas - 4
Corn Nachos - 100g
Green Leaves - 40g
Tomato - 1
Cashew Nut Cream Cheese - 60ml

Download the Recipe

Serves 3

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.

Onions - 2
Tomato Paste - 30ml
Sliced Pickled Jalapeños - 60g
Ground Cumin - 7,5ml
Fresh Coriander - 8g
Tinned Lentils - 180g
Guacamole - 2 units
Tortillas - 6
Corn Nachos - 150g
Green Leaves - 60g
Tomatoes - 2
Cashew Nut Cream Cheese - 90ml

Download the Recipe

Serves 4

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.