Vegan Crunchwrap Supreme with Spicy Red Lentils
Is it a vegan crunchwrap supreme, a trifold tortilla or a tortilla hack? Whatever you call it, this easy vegan cousin to the quesadilla is one of my favorite vegan red lentil recipes! This healthy vegan snack is packed with tasty goodness, including spicy red lentils, zesty corn salsa, punchy pickled red onions, fresh avocado and a sweet potato spinach hash! It’s truly a supreme vegan crunchwrap recipe!
Ingredients
- 2 sweet potatoes (garnet yams) washed and diced
- 1 tbsp safflower oil or other high heat tolerant oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 4 large flour tortillas see Recipes Notes
- 1 cup Spicy Red Lentils find the recipe here
- 1 cup Easy Corn Salsa recipe below
- Quick Pickled Red Onions if desired; find the recipe here
- 1 avocado mashed
- hot sauce optional; for additional spice
- 1 cup baby spinach washed, dried and loosely packed
- Lime wedges as optional garnishment
- Roasted pepitas as optional garnishment; find the recipe here
- 1 bunch fresh cilantro washed and torn
Easy Corn Salsa
- 1 cup frozen sweet corn defrosted
- 1/2 cup diced grape tomatoes
- 1/4 cup diced red onion
- 1/2 jalapeno washed, deseeded and diced; optional for spice
- 1 lime juice and zest
- 1/4 cup cilantro washed and juilenned
- salt & pepper to taste
Instructions
Easy Corn Salsa
- Combine the corn, tomatoes, red onion, jalapeno, lime juice, salt & pepper. Toss and top with lime zest and fresh cilantro. Set aside.
Vegan Crunchwrap Supreme
- Preheat the oven to 425º.
- Toss the diced sweet potatoes in the safflower oil and sprinkle with salt and pepper.
- Evenly spread the sweet potatoes out on a baking sheet. Bake on the middle rack until the potatoes are easily pierced with a fork. About 20-30 minutes, depending on their size.
- Cut a slit from the center of one tortilla to the edge of the tortilla (see my blog post for visual instructions)
- Add ¼ of the Spicy Red Lentils to the first quadrant.
- Add ¼ of the Easy Corn Salsa to the second quadrant. Top with Quick Pickled Red Onions, if desired.
- Add ¼ of the avocado and a dash of hot sauce, if desired, to the third quadrant.
- Put the spinach in a dampened paper towel and microwave for 30 seconds. Be careful removing the spinach from the microwave as it will be hot. Add the roasted sweet potatoes and wilted spinach to the fourth quadrant.
- Fold the first quadrant over the second, the second over the third and the third over the fourth. See my blog post for visual instructions. Repeat with the other three tortillas.
- Heat a small skillet, a panini maker or a waffle iron on medium heat. When hot, toast the crunchwraps until browned and crispy. About 2 minutes per side.
- Serve immediately with lime wedges, roasted pepitas, additional hot sauce and fresh cilantro, if desired.
Notes
It helps to microwave the flour tortillas for 20 seconds before starting to fill them. They're more pliable when they are warm and less likely to tear.
Tried this recipe?Let us know how it was!