Description
A flavorful, plant-based crunchwrap made with savory lentil-mushroom “taco meat,” vegan cheese, fresh veggies, chips, and spicy mayo sauce—wrapped and grilled to crispy perfection.
Ingredients
For the taco “meat”: 1 can brown lentils (drained & rinsed), 220 g finely chopped mushrooms, ¼ small yellow onion (≈ 75 g, optional), ¼ cup chopped walnuts, 3 Tbsp soy sauce, ⅓ cup tomato sauce, 3 Tbsp nutritional yeast, 1 tsp salt, black pepper to taste, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp onion powder, 2–3 Tbsp taco seasoning
For the spicy sauce: ½ cup vegan mayo, 2 Tbsp sriracha, 1 Tbsp yellow mustard, 2 Tbsp diced pickles, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp onion powder, 1 tsp taco seasoning, black pepper to taste
Per wrap: 1 large flour tortilla (12 in), patch piece from extra tortilla, ½ heaping cup warm taco meat, 2 Tbsp spicy sauce, ¼ cup diced tomato, 2 Tbsp diced raw onion, ¼ cup shredded vegan cheese, handful tortilla chips, optional 1 tsp vegan mayo or sour cream, ½ cup shredded lettuce, pickled jalapeños to taste, 2 Tbsp caramelized onions
Neutral oil for grilling
Instructions
- Prepare spicy sauce: whisk together vegan mayo, sriracha, mustard, pickles, and seasonings; chill while making meat.
- Cook taco meat: sauté mushrooms 3–4 min until moisture evaporates. Add lentils, walnuts, onion; cook 2 min. Stir in soy sauce, tomato sauce, nutritional yeast, spices and simmer 3–4 min until thickened.
- Prep tortillas: warm main tortillas (~15 sec in damp towel) to make flexible; cut extra tortilla into wedge patch.
- Assemble wrap: lay warmed tortilla, place patch at center. Inside ~4‑in circle, layer taco meat, spicy sauce, tomato, raw onion, vegan cheese, chips, optional mayo, lettuce, jalapeños, and caramelized onions. Fold bottom edge and fold six overlapping flaps clockwise to seal.
- Grill wrap: heat lightly oiled skillet over medium, place seam-side down and grill 2‑3 min until golden. Flip and grill other side 2‑3 min.
- Serve: let rest 1 min, slice in half, and enjoy crispy plant-based crunchwrap.
Notes
- Swap lentils for black beans or crumbled tempeh.
- Use avocado cilantro crema instead of spicy sauce.
- Include roasted corn or bell pepper for extra texture.
- Use gluten-free tortillas or tamari/taco seasoning to make gluten-free.
- Make nut-free by replacing walnuts with seeds.
- Prep Time: 10–15 minutes
- Cook Time: 5–7 minutes per wrap
- Category: Main Dish
- Method: Grilling (stovetop)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 650
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 14g
- Protein: 22g
- Cholesterol: 0mg
