Crunch Wrap with Lentil-Mushroom Filling & Sweet Potato Nacho Sauce

This was A LOT of effort, but it definitely paid off. People definitely do not appreciate Taco Bell enough LOL.



Source: Rainbow Plant Life | Serves: 4 wraps | Time: 1 hr


Changes: A LOT. I swapped in an avocado crema to replace the sour cream and guacamole. I used a modified version of a Connoisserus Veg nacho cheese, instead of Rainbow Plant Life's. I replaced lettuce with spinach, because that's what I had on hand. I cut some corners and seasoningson the lentil-mushroom meat. I had a lot of fun with Tubby Olive oils.


Ingredients


Wrap

10-inch burrito-size flour tortillas

Lentil taco meat (recipe below)

Sweet potato nacho cheese sauce (recipe below)

Tostada shells (recipe below)

#Avocado crema (homemade recipe below)

Chopped #tomatoes

Salsa

Shredded #spinach

Tubby Olive cilantro & onion infused EVO, for cooking


Lentil Walnut Filling

⅔ cup green lentils or brown lentils

8 ounces mushrooms stems removed very roughly chopped

½ of a small-medium yellow onion very roughly chopped (~75g once chopped)

¼ cup walnuts toasted

1 tbsp flaxseed meal

3 tbsp nutritional yeast

1 tsp kosher salt plus more to taste

black pepper to taste

1 tsp smoked paprika

2-3 tbsp taco seasoning (start with 2 tablespoons)

Tubby Olive cilantro and onion infused EVO, for cooking


Nacho Cheese

1 medium #sweetpotato, peeled and diced into 1/2 to 1 inch cubes

1/4 cup coconut milk

3 tbsp nutritional yeast

3 tbsp Tubby Olive baklouti green chili infused EVO

2 tbsp coconut aminos

2 tbsp lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon salt


Avocado Crema

1 ripe avocado

1/4-1/3 cup almond milk

1 tbsp lime juice

1 tbsp chopped cilantro


Tostado Shells

Soft corn tortillas

Neutral-flavored oil of choice



Instructions


Do a cooking balancing act and prep your lentil walnut filling, sweet potato nacho sauce, and avocado crema at the same time. Plenty to do while lentils and potatoes are boiling, for example. I did these steps well in advance of cooking the crunch wraps.


Lentil Walnut Filling

Cook the lentils. Bring some water to a boil in a saucepan and lightly salt the water. Once boiling, add the lentils. Reduce the heat to a simmer and cook the lentils for just 8-10 minutes. The point is to slightly undercook the lentils: they should be mostly cooked but not fully cooked with a distinct bite, as they’ll get cooked later and the taco meat will get mushy if fully cooked. Drain the lentils thoroughly.


Transfer the cooked lentils to a food processor and blend a few times, followed by a few pulses, until the lentils are partially blended with a few pieces still intact. Transfer the lentils to a large bowl and set aside. Wipe out the food processor bowl.


While the lentils are cooking, toast the walnuts. Add to a dry skillet over medium heat and toast for 5 minutes until they smell toasty and are darker in color.


Back in the food processor, add the toasted walnuts, chopped mushrooms and onions to the food processor and blend a few times, followed by a few pulses until they are very finely chopped.


Make the taco meat filling. Add the walnut-vegetable mixture to the bowl with the blended lentils. Then add the flaxseed meal, nutritional yeast, salt, pepper, smoked paprika, taco seasoning, porcini mushroom powder (if using) and beef broth flavoring (if using). Use your hands to mix the taco meat until the mixture comes together with your hands. It should easily come together but not be very sticky. If the mixture is too sticky, add a few tablespoons of all-purpose or gluten-free flour and toss to combine.


Cook the taco meat. Heat a large (12-inch) nonstick skillet over medium/medium-high heat with a tablespoon of olive oil. Once hot, add about 1/3 to 1/2 of the mixture to the pan (do not overcrowd) and break the taco meat up with a wooden spoon or angled spatula into as small pieces as you can. Cook for 4-5 minutes, or until browned and slightly crispy. Repeat with remaining taco meat.


Sweet Potato Nacho Sauce

Place the sweet potato cubes into a medium saucepan and cover with water. Place the pot on stove over high heat and bring to a boil. Lower the heat and allow to simmer until soft, about 15 minutes. Drain and allow the potatoes to cool a bit.


Place the sweet potato and all remaining ingredients into a food processor bowl. Blend until smooth, stopping to scrape down sides of the bowl as needed. Taste test and adjust seasonings as needed. Blend again.


Avocado Crema

Blend all ingredients together in a Ninja Bullet or Vitamix.


Now let's actually make the crunch wraps!


Start with the tostadas. Preheat the oven to 400F. Lightly brush soft corn tortillas with oil. Spread them out in a single layer on large baking sheets. Bake for 4-5 minutes, then flip the tortillas and bake another 4-5 minutes until the tortillas are crispy and lightly brown. Use immediately.


Now to assemble the wraps. Place a flour tortilla on a flat surface. Reserve an extra tortilla and cut it into four wedges - you’ll use it to patch up the bottom of each crunch wrap (most burrito-size tortillas are not large enough; see notes and photos in blog post).


Spread out a layer of nacho sauce in the middle, in roughly the same size as the tostada shell, but leave a generous border. Add some of the lentil-walnut filling on top, spreading out to the border of the cheese sauce.


Spread some avocado crema onto a Tostada Shell. Place the tostada shell on top of the lentil walnut mix, avocado crema side face up.


Top the crema with a small handful of chopped tomatoes, followed by a few spoons of salsa, and a small handful of shredded spinach. Place one of the extra tortilla cut-wedges on top of the fillings.


To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold.


Cook the crunch wraps. Heat a skillet with a bit of oil over medium heat. Add a crunch wrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy!


Since this recipe makes 4, and we only ate 2, I topped my wrap with additional sweet potato nacho sauce, avocado crema, and salsa.


Journal


Food & Drink

2 cold brew coffees

5 glasses of water

red wine

Banana and coconut milk yogurt

Spinach salad with walnuts, almonds, feta, dried cranberries and balsamic

Piece of bread

1/4 cup almonds

Crunch wrap


Exercise

3 mile walk

35 min yoga

10,006 total steps


7 views0 comments

© 2018-2021 by Cate Urban | Privacy Policy

  • Instagram - Black Circle