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A crunchy flour tortilla wraps around flavorful plant-based taco filling, homemade dairy-free cheese sauce, smooth avocado mash, and a snap-worthy tostada in this takeout-inspired treat. Every mouthful combines multiple textures from soft to crunchy, making this DIY version way tastier than what you'd grab at the drive-thru.
When my roommate asked for this dish five separate times within two weeks, I knew I'd hit on something amazing. The blend of lentils, mushrooms and crushed walnuts creates a taco base that won over even my friends who usually turn their nose up at meat alternatives.
Key Components
- Green lentils: Cook them just shy of done to keep some firmness when blending
- Cremini mushrooms: They add umami depth and substantial texture
- Walnuts: Bring fantastic buttery notes and hearty bite to your filling
- Large flour tortillas: Grab the 12-inch ones for best folding results
- Tostada shells: They're what gives that signature middle crunch
Steps To Follow
- 1. Whip Up Your Filling
- Cook your lentils until they're almost tender but still have a bit of bite. Combine with mushrooms and your pre-toasted walnuts, then pulse until roughly chopped but not mushy. Mix in taco seasonings and nutritional yeast for extra flavor punch.
- 2. Mix Your Sauces
- For cheesy sauce, blend soaked cashews with nutritional yeast and spices. Combine coconut yogurt with cashews and seasonings for the tangy topping. You can make these a day ahead if you're busy.
- 3. Crisp Your Tostadas
- Lightly coat corn tortillas with oil and bake until they snap. They taste much better than packaged ones and don't take much effort.
- 4. Stack Everything Up
- Start with cheese sauce on your base tortilla, add the filling mix, place your tostada on top, then pile on creamy sauce, diced tomatoes, shredded greens, and mashed avocado.
- 5. Perfect Your Fold
- Use a small tortilla piece to fill any gaps in the middle before folding edges inward in a six-sided pattern. Toast until golden and firm.
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After trying different approaches while working on this, I found that how you layer things really matters. Starting with the cheese-like sauce helps everything stick together, and putting the crunchy shell in the middle means you'll get that satisfying snap with every bite.
Make-Ahead Ideas
You can fix most parts beforehand - make your protein mix, cheese sauce, and tangy cream up to three days early. Keep them in separate containers in the fridge and warm up the filling and cheese sauce gently before putting it all together.
Better Cheese Sauce
Want your cheese sauce to taste more like the real deal? Throw in some chopped pickled jalapeños plus a splash of the pickling liquid. The zingy kick works wonders with the creamy cashew base.
Wrapping Success
Don't go overboard with fillings and keep everything toward the middle - this is super important for folding and cooking. Using just enough of each ingredient means it'll fold nicely and won't fall apart when heated.
Make It Your Own
Go ahead and add things you love - quick-pickled red onions, spicy peppers, or extra salsa work great. Just remember to keep the balance so you can still wrap everything up nicely.
What started as a fast food craving turned into something much better - a homemade version that gives you all the enjoyment without the drive-thru guilt. It uses wholesome, plant-based stuff instead. Whether you're fully vegan or just trying to cut back on animal products, this crunchwrap shows you can eat mindfully without missing out on the fun foods you love.
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Frequently Asked Questions
- → Why do I need extra tortilla pieces?
- Big tortillas aren’t always enough to cover everything. Smaller bits help seal up your wrap better.
- → Can I make the components ahead?
- Totally! Prep things like the vegan cheese, taco filling, and sour cream early. Just put it all together right before eating.
- → Why isn’t my crunchwrap closing?
- Don’t stuff it too much! If tortillas are too stiff, warm them a bit with a damp towel to make wrapping easier.
- → Can I use pre-made ingredients?
- Sure! Grab ready-made vegan meat, cheese, or sour cream if you're short on time. Homemade just packs more flavor.
- → How do I keep the shell crunchy?
- Keep wet stuff (like sour cream) off the bottom of the tostada shell. Putting it on top keeps the crunch.