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 nachos, lentils & homemade guacamole

4.9

Hands on Time: 15 - 40 minutes

Overall Time: 25 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
Photo of Vegan Crunch Wrap
  1. MAKE THE FULFILLING FILLING

    Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 [4-6]|#7DA0D7 minutes (shifting occasionally). Add the Tomato paste and ½ the jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the coriander, and seasoning. Stir in the lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).

  2. TOASTY

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.

  3. SOME PREP

    In a bowl, combine the Avocado and mash until it resembles chunky guacamole. Mix the remaining jalapeños through the guacamole, and season.

  4. TIME TO BUILD

    Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the nachos and spread over a layer of jalapeño guacamole. Scatter over the green leaves and top with the Tomato. Tightly roll up into wraps.

  5. HALVE & CHOW DOWN!

    Plate up the packed crunch wraps. 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

  • Wheat Flour Tortilla/s - 2

  • Avocado - 1

  • Corn Nachos - 50g

  • Green Leaves - 20g

  • Tomato - 1

  • Cashew Nut Cream Cheese - 30ml

  1. MAKE THE FULFILLING FILLING

    Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 [4-6]|#7DA0D7 minutes (shifting occasionally). Add the Tomato paste and ½ the jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the coriander, and seasoning. Stir in the lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).

  2. TOASTY

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.

  3. SOME PREP

    In a bowl, combine the Avocado and mash until it resembles chunky guacamole. Mix the remaining jalapeños through the guacamole, and season.

  4. TIME TO BUILD

    Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the nachos and spread over a layer of jalapeño guacamole. Scatter over the green leaves and top with the Tomato. Tightly roll up into wraps.

  5. HALVE & CHOW DOWN!

    Plate up the packed crunch wraps. 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

  • Wheat Flour Tortilla/s - 4

  • Avocado - 1

  • Corn Nachos - 100g

  • Green Leaves - 40g

  • Tomato - 1

  • Cashew Nut Cream Cheese - 60ml

  1. MAKE THE FULFILLING FILLING

    Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 6-8 minutes (shifting occasionally). Add the Tomato paste and ½ the jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the coriander, and seasoning. Stir in the lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).

  2. TOASTY

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.

  3. SOME PREP

    In a bowl, combine the Avocado and mash until it resembles chunky guacamole. Mix the remaining jalapeños through the guacamole, and season.

  4. TIME TO BUILD

    Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the nachos and spread over a layer of jalapeño guacamole. Scatter over the green leaves and top with the Tomato. Tightly roll up into wraps.

  5. HALVE & CHOW DOWN!

    Plate up the packed crunch wraps. 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

  • Wheat Flour Tortillas - 6

  • Avocados - 2

  • Corn Nachos - 150g

  • Green leaves - 60g

  • Tomatoes - 2

  • Cashew Nut Cream Cheese - 90ml

  1. MAKE THE FULFILLING FILLING

    Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 6-8 minutes (shifting occasionally). Add the Tomato paste and ½ the jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the coriander, and seasoning. Stir in the lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).

  2. TOASTY

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.

  3. TIME TO BUILD

    Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the nachos and spread over a layer of jalapeño guacamole. Scatter over the green leaves and top with the Tomato. Tightly roll up into wraps.

  4. SOME PREP

    In a bowl, combine the Avocado and mash until it resembles chunky guacamole. Mix the remaining jalapeños through the guacamole, and season.

  5. HALVE & CHOW DOWN!

    Plate up the packed crunch wraps. Dollop with the cashew nut cream cheese and sprinkle over the remaining coriander.

  • Onions - 2

  • Tomato Paste - 40ml

  • Sliced Pickled Jalapeños - 80g

  • Ground Cumin - 10ml

  • Fresh Coriander - 10g

  • Tinned Lentils - 240g

  • Wheat Flour Tortillas - 8

  • Avocados - 2

  • Corn Nachos - 200g

  • Green leaves - 80g

  • Tomatoes - 2

  • Cashew Nut Cream Cheese - 125ml

Frequently Asked Questions

What is the preparation time for Vegan Crunch Wrap?

The preparation time for Vegan Crunch Wrap with nachos, lentils & homemade guacamole is between 15 and 40 minutes.

What is the total time required to make Vegan Crunch Wrap with nachos, lentils & homemade guacamole?

The total time required to make Vegan Crunch Wrap with nachos, lentils & homemade guacamole 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?

Avocado, Avocados, Cashew Nut Cream Cheese, Corn Nachos, Fresh Coriander, Green Leaves, Ground Cumin, Onion, Onions, Sliced Pickled Jalapeños, Tinned Lentils, Tomato, Tomato Paste, Tomatoes, Wheat Flour Tortilla/s, Wheat Flour Tortillas

What is the nutritional information of Vegan Crunch Wrap?

Calories: 1185, Carbs: 142 grams, Fat: grams, Protein: 32.8 grams, Sugar: 21.3 grams, Salt: 1223 grams

How do I prepare Vegan Crunch Wrap?

TIME TO BUILD: Lay out the tortillas and smear the spiced lentils over the tortillas. Top with the nachos and spread over a layer of jalapeño guacamole. Scatter over the green leaves and top with the tomato. Tightly roll up into wraps. SOME PREP: In a bowl, combine the avocado and mash until it resembles chunky guacamole. Mix the remaining jalapeños through the guacamole, and season. MAKE THE FULFILLING FILLING: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 [4-6]|#7DA0D7 minutes (shifting occasionally). Add the tomato paste and ½ the jalapeños. Fry until the tomato paste has darkened slightly, 1-2 minutes (shifting occasionally). Add the ground cumin, ½ the coriander, and seasoning. Stir in the lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally). TOASTY: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. HALVE & CHOW DOWN!: Plate up the packed crunch wraps. 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?

Avocado, Avocados, Cashew Nut Cream Cheese, Corn Nachos, Fresh Coriander, Green Leaves, Ground Cumin, Onion, Onions, Sliced Pickled Jalapeños, Tinned Lentils, Tomato, Tomato Paste, Tomatoes, Wheat Flour Tortilla/s, Wheat Flour Tortillas

How many calories does Vegan Crunch Wrap have?

1185 calories

How much fat content does Vegan Crunch Wrap have?

grams

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