Vegan Bunny Elle

Taco bell who?! Make this superior and satisfying crunch wrap supreme at home and enjoy as many as you want knowing every bite you take is good for your health!

I wouldn’t say these crunch wraps are the perfect copycat of Taco Bell’s because they’re way better! Golden crispy shell, savory and hearty lentil mushroom taco “meat”, melty vegan cheese, juicy refreshing veggies, and a bonus crunch layers from lentil chips! They give you every bit of the satisfaction from eating “junk food” yet they’re 100% plant-based and wholesome.

To perfectly seal a crunch wrap you will need a large tortilla as a base and a smaller one as a “lid”, you could use a soft taco shell or fajita tortilla, or, you can simply cut a smaller round out of a large one! And don’t throw out the extras, they make fantastic tortilla chips in a quick minute and go so perfectly with this meal.

Vegan Crunch Wrap Supreme with Lentil Taco “Meat”

Enjoy the “junk food” satisfaction experience WITHOUT any junk! These hearty, cheesy, “meaty” and crunchy crunch wraps are so delicious you won’t believe they’re at the same time super wholesome and healthy.

Print Recipe Pin Recipe

Ingredients Method Video

Ingredients

  

This amount makes two crunch wraps

• 4 large tortilla
• 2 cup vegan shredded cheese of choice
• 8-9 chips of choice I used lentil chips
• 1/2 cup chopped tomato
• 1 cup shredded lettuce

For the Lentil Taco “Meat” –

• 1 can cooked brown lentil
• 6 oz baby bella mushroom chopped
• 1 sweet onion chopped
• 3 garlic cloves minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cardamom
• 1/4 tsp chili powder adjust based on your preference for spiciness
• Pinch of salt
• 1/4 cup tomato sauce
• 1/2 tbsp tamari sauce
• Cooking oil

Method

 

1. Make the lentil taco “meat” first, in a large pan fry off the chopped onions over medium-high heat with a drizzle of cooking oil, cook for 3-4 minutes till they’re slightly golden and caramelized, then add in the garlic and sauté till aromatic;
2. Add the mushrooms into the pan, stir and cook till the moisture lets out, meanwhile, rinse and drain the lentils then add to the pan, stir to warm through;
3. Season with the cumin, paprika, cardamom, and chili powder, mix the spices evenly and toast them for 2 – 3 minutes till you can smell the aroma;
4. Pour in the tomato sauce and tamari, continue to stir and cook until most of the liquid is absorbed and evaporated, taste and season with salt if needed;
5. Take off heat and set aside;
6. Carve out a smaller round from a large tortilla using a bowl or pot lid, you should have two large tortillas and two smaller rounds;
7. Start assembling the wrap, add half of the lentil mushroom mixture first, add 1/2 cup of shredded vegan cheese;
8. Add a layer of chips you like for added crunch;
9. Continue to add half the chopped lettuce and tomatoes, followed by more shredded vegan cheese, another 1/2 cup or so, you can add more if you like the wrap to be extra cheesy;
10. Finally put the smaller round on top and fold in the sides into 5 edges, the goal is to create a pentagon shape;
11. Repeat to make the second wrap;
12. Heat a large nonstick pan with a small drizzle of oil, pan seal the open side of the wrap first, about 2-3 minutes till golden crispy, keep the heat at medium don’t burn the tortilla;
13. Flip, and pan fry the other side for another 1-2 minutes till godlen crispy;
14. Cut the wraps into halves, serve hot, enjoy!

Video