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Cheesy Veggie Crunchwrap

18 reviews

Jow's version of your favorite fast food order! Ours is cheesier & crunchier! ; - )

Marcy
Marcy
Easy
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Prep Time

7 minutesPrep time

Cooking Pot

13 minutesCook time

Ingredients

SelectorServings

Utensils

Stovetop, Frying pan, Knife

recipe

Flour tortilla (large)
Tostada shells

Step 1

On a cutting board lay out 1 flour tortilla. Place the round tostada in the center. Carefully trace the tostada with a knife to cut out a small tortilla. (Don’t have a tostada? Use corn tortilla chips or bake a corn tortilla in the oven until crisp!)

Yellow onion

Step 2

Peel & small dice the onion.

Olive oil

Step 3

Heat a drizzle of oil in a pan over medium-high heat. Add the chopped onions. Stir & cook until translucent, about 2-3 min.

Lentils (cooked)
Taco seasoning

Step 4

Add in lentils & taco seasoning. Stir & cook for about 2 min until well-combined & heated through. Remove from the heat & wipe the pan clean.

Queso (nacho cheese)
Shredded lettuce
Sour cream

Step 5

Lay the large tortilla on a flat surface. Scoop the lentil filling into the center of the tortilla & top with a few dollops of queso cheese. Add the tostada over top & add some shredded lettuce. Add a few spoonfuls of sour cream & finally top with the cut out tortilla.

Step 6

Fold up all the edges & quickly flip over so the loose edges are facedown.

Olive oil
Refried pinto beans

Step 7

Heat a drizzle of oil in the same pan over medium heat. Add the wrapped tortilla, pleat-side down, on the pan. Cook undisturbed until golden, about 2-3 min. Flip & repeat until golden all over. As the crunchwrap toasts in the pan, heat the refried beans.

Step 8

Transfer to a cutting board & slice in half. Serve with extra queso, shredded lettuce & warm refried beans. Enjoy!

Personal notes

Add your own flavor!


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Cheesy Veggie Crunchwrap
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