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!
Serving guide
Choose your portion size.
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 parsley, 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.
SOME PREP
In a bowl, mix the remaining jalapeños through the Guacamole, and season.
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.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps. Dollop with the cashew nut cream cheese and sprinkle over the remaining parsley.
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 parsley, 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.
SOME PREP
In a bowl, mix the remaining jalapeños through the Guacamole, and season.
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.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps. Dollop with the cashew nut cream cheese and sprinkle over the remaining parsley.
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 parsley, 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.
SOME PREP
In a bowl, mix the remaining jalapeños through the Guacamole, and season.
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.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps. Dollop with the cashew nut cream cheese and sprinkle over the remaining parsley.
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 parsley, 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.
SOME PREP
In a bowl, mix the remaining jalapeños through the Guacamole, and season.
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.
HALVE & CHOW DOWN!
Plate up the packed crunch wraps. Dollop with the cashew nut cream cheese and sprinkle over the remaining parsley.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.19
for 4 servings · R37.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Ground Cumin needs 10 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
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Sliced Pickled Jalapeños needs 80 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 20% of packR12.00
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Guacamole needs 2 unitsGuacamole Seasoning 40 g R20.99 · whole pack (size can't be divided)R20.99
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Green leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Cream Cheese
- Wheat Flour Tortillas
- Santa Anna’s Corn Nachos
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegan Crunch Wrap?
The preparation time for Vegan Crunch Wrap with nachos, lentils & guacamole is between 15 and 40 minutes.
What is the total time required to make Vegan Crunch Wrap with nachos, lentils & guacamole?
The total time required to make Vegan Crunch Wrap with nachos, lentils & 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?
Cashew Nut Cream Cheese, Fresh Parsley, Green Leaves, Ground Cumin, Guacamole, Onion, Onions, Santa Anna's Corn Nachos, 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: 951, Carbs: 135 grams, Fat: grams, Protein: 31.7 grams, Sugar: 20.7 grams, Salt: 1738 grams
How do I prepare Vegan Crunch Wrap?
HALVE & CHOW DOWN!: Plate up the packed crunch wraps. Dollop with the cashew nut cream cheese and sprinkle over the remaining parsley. 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, mix the remaining jalapeños through the guacamole, and season. TOASTY: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. 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 parsley, and seasoning. Stir in the lentils. Cook until heated through and partially mashed, 3-5 minutes (stirring and mashing some of the lentils occasionally).
What should be prepared from my kitchen to make Vegan Crunch Wrap?
Cashew Nut Cream Cheese, Fresh Parsley, Green Leaves, Ground Cumin, Guacamole, Onion, Onions, Santa Anna's Corn Nachos, Sliced Pickled Jalapeños, Tinned Lentils, Tomato, Tomato Paste, Tomatoes, Wheat Flour Tortilla/s, Wheat Flour Tortillas
How many calories does Vegan Crunch Wrap have?
951 calories
How much fat content does Vegan Crunch Wrap have?
grams