vegetarian crunchwrap supreme

A vegetarian spin on Taco Bells&#039; classic wrap with lentils and guacamole.

Vegetarian Crunchwrap Supreme

tostada shells

flour tortillas

lentils

chili powder

cumin

garlic powder

oniion powder

avocado

Tablespoon minced cilantro

sour cream

cheddar cheese

shedded lettuce

roma tomato (diced)

onion

Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado.  Season the avocado with sea salt and mix in the cilantro.

Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside.  Discard the rest.

Heat a skillet to medium heat and add the lentils.  Add the spices along with 1/4 cup of water and mix well.  Let the lentils cook until the water has reduced.

Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla.  Top with shredded cheese and sour cream then place a tostada over top.  Gently press down to flatten.  Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.

Place the cut circle tortillas on top of the filling and press gently to flatten.  Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.

Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned.  Flip and continue the second side until the same.

Make a healthier, tastier version of Taco Bell's crunchwrap supreme at home! This vegetarian version is customizable, full of flavor, easy and quick to make.

Homemade Vegetarian Crunchwrap Supreme

burrito size flour tortillas

black bean burgers

guacamole

shredded cheese

Hint of Lime tortilla chips (or your favorite crunch factor ingredient)

plain Greek yogurt

salsa

romaine lettuce

olive oil

Using an upside down cereal bowl as a guide, cut out two small circles from two of the large tortillas. Set aside.

Prepare the black bean burgers according to package instructions, and prepare the guacamole, if making it yourself.

In the center of one large tortilla, layer half of the filling ingredients. I like to layer them in this order: cheese, black bean burger, 3 tortilla chips, Greek yogurt, salsa, shredded lettuce, guacamole. Repeat with the remaining ingredients for the other tortilla.

Place the smaller cut out tortilla on top of your ingredients. Then, fold one side of the larger tortilla up and over the smaller one. Repeat folding the larger tortilla around the ingredients until completely enclosed. (See blog post for detailed instructions and images).

Heat 1 tbsp olive oil in a frying pan on medium heat. Cook the crunchwrap, folded side down first, for 2-3 minutes until browned and crispy. Flip and cook another 1-2 minutes on the other side.

DELICIOUS RECIPE! Amazing balance of crunch, cream, and substance. It fills you up, so you’re left without craving, but feel satisfied and energized!

These were perfect for an at-home Cinco de Mayo celebration! They were flavorful and filling - hit the spot without going the fast food route.  The details on ingredient layering and folding were easy to follow!

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Homemade Vegetarian Crunchwrap Supr...

Top 2 vegetarian crunchwrap supreme recipes from across the web

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Vegetarian Crunchwrap Supreme

Homemade Vegetarian Crunchwrap Supr...

The most viewed vegetarian crunchwrap supreme recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine