Vegan Crunchwraps

Step 1

Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt. Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.

Step 2

Build crunchy wraps: Add a scoop of spiced lentils to the center of each flour tortilla, leaving a generous border clear for folding. Drizzle with chipotle queso, then top with a tostada shell. Spread tostada shell with an even layer of guacamole, then scatter lettuce and tomato on top.

Step 3

Tightly fold edges of large tortilla toward the center, creating pleats. Carefully invert crunchy wraps so pleats are on the bottom and they stay together.

Step 4

Heat a thin layer of oil in a medium skillet over medium heat.  Once the oil is shimmering, add one crunchy wrap at a time, seam-side down, and cook until golden, 3 minutes per side. Transfer to a plate and repeat with remaining crunchy wraps.