Pin it
A golden, crunchy flour tortilla surrounds tasty layers of zesty plant-based taco "meat," rich homemade queso, smooth guacamole, and a snappy tostada shell in this upgraded vegan take on the popular fast-food classic. Every mouthful gives you the ideal mix of textures – crunchy to smooth – making this DIY version way better than what you'd get at the drive-thru.
When my partner asked for this five separate times in just two weeks, I knew I'd stumbled onto something amazing. The mix of lentils with mushrooms and walnuts makes a taco "meat" that won over even my friends who usually turn their nose up at meatless options.
Key Components
- Green lentils: Cook them just shy of done to keep some bite when you blend them
- Cremini mushrooms: They add that savory umami flavor and meaty bite
- Walnuts: These bring a nice fat content and pleasant chew to your taco filling
- Large flour tortillas: Go for the 12-inch ones for the best folding results
- Tostada shells: These give you that must-have crunch in the middle
Step-By-Step Guide
- 1. Whip Up Your Taco Filling
- Cook those lentils till they're almost done – a bit of firmness works better here. Throw them in a food processor with your mushrooms and some toasted walnuts until they're broken down but still have texture. Add your taco spices and some nutritional yeast for extra flavor depth.
- 2. Mix Your Sauces
- For the queso, blend some cashews with nutritional yeast and spices. Make your sour cream by mixing coconut yogurt with cashews and seasonings. You can make these a day or two ahead if you want.
- 3. Crisp Up Your Shells
- Grab some corn tortillas, brush them with a little oil, and bake until they're nice and crispy. They'll taste so much better than anything from a box.
- 4. Stack Everything Up
- Start at the bottom with queso spread on your big tortilla, then add your taco meat, pop on the tostada, and finish with sour cream, tomatoes, some lettuce, and a dollop of guacamole.
- 5. Get The Fold Right
- Use an extra little piece of tortilla to cover any gaps in the middle before you fold the edges in a six-sided pattern. Then grill it up until it's nice and golden.
Pin it
After tons of kitchen experiments to get this just right, I found out that how you stack things matters a lot. Starting with the queso helps everything stick together, and putting the tostada shell in the middle means you'll get that awesome crunch with every bite.
Smart Prep Tricks
You can make most parts ahead of time: fix the taco meat, queso, and sour cream up to three days early. Just keep them in separate containers in the fridge and warm up the meat and queso a bit before you put everything together.
Cheese Sauce Magic
Want your queso to taste more like the real deal? Throw in some pickled jalapeños with a splash of their juice. The zingy heat works really well with the creamy cashew base.
Wrapping Tips
Don't go overboard with fillings and keep everything toward the middle – this is super important for folding and cooking success. Just a bit of each ingredient will help make sure it folds right and doesn't break when you're cooking it.
Make It Your Own
Go ahead and add whatever toppings you're into – maybe some pickled onions, extra jalapeños, or your favorite salsa. Just remember to keep things balanced so your wrap doesn't get too stuffed.
What began as a fast-food craving turned into something much tastier – a homemade version that gives you all the enjoyment of the original but with wholesome, plant-based stuff instead. Whether you don't eat animal products or you're just trying to add more plants to your meals, this crunchwrap shows you can eat better without giving up the foods you love.
Pin it
Frequently Asked Questions
- → Why do I need those extra tortilla bits?
- Big tortillas you find at the store aren't usually wide enough to wrap all the filling. Adding in extra pieces keeps everything from spilling out.
- → Can I prep the filling earlier?
- Totally! You can make the 'meat,' cheese, and sour cream ahead of time. Then just assemble and cook when you're ready.
- → What if my wrap doesn't stay shut?
- Don't overload it, and if your tortilla feels stiff, warm it up with a damp paper towel to make folding easier.
- → Is it okay to use pre-made substitutes?
- Sure thing! Store-bought vegan options like meat, cheese, or sour cream work fine if you're short on time.
- → How do I keep the shell nice and crispy?
- To prevent the tostada from getting soggy, layer wet toppings (like sour cream) on top instead of underneath.