This Dairy-Free Crunchwrap Supreme is a fun and tasty meal! It wraps up a mix of crunchy veggies, creamy dairy-free cheese, and tasty beans all in a soft tortilla. Yum!
Making this is like playing with your food! I love loading it up with my favorite toppings and grilling it for that perfect crunch. It’s a great way to switch things up at dinner!
Key Ingredients & Substitutions
Flour Tortillas: These are the base of your crunchwrap. Choose large tortillas for wrapping everything in. If you need a gluten-free option, look for corn tortillas or gluten-free flour tortillas.
Cooked Quinoa or Brown Rice: Both add texture and nutrition. Quinoa is protein-packed, while brown rice is hearty and filling. You can swap them out for cauliflower rice or any grain you have on hand, such as farro or couscous.
Cooked Lentils or Black Beans: This is your protein source. Lentils are quick-cooking and easy to digest. Black beans also work well and add a different flavor. You can use canned beans for convenience—just rinse and drain before adding.
Dairy-Free Cheese Shreds: They provide that cheesy goodness without dairy. I like using cashew-based cheese for its creamy texture. Feel free to try nutritional yeast as a substitute for a cheesy flavor that’s healthy!
Salsa: This ingredient brightens up the flavors. Use store-bought or homemade salsa. If you prefer less spice, opt for mild salsa or even a fresh pico de gallo.
How Do I Fold a Crunchwrap Perfectly?
Folding the crunchwrap can be tricky at first, but practice makes perfect. To get that beautiful hexagon shape, start with one tortilla flat on the surface, and keep your filling in the center. The trick is to fold the edges in a pleat-like motion.
- Start folding from one edge, make a fold over the filling.
- Continue folding around, making small pleats until the whole edge is wrapped.
- Don’t rush; it’s okay if it takes a couple of tries to get it right!
Once you have it folded, placing it seam-side down in the skillet will help keep it closed as it cooks. Enjoy the crispiness!
How to Make Dairy-Free Crunchwrap Supreme
Ingredients You’ll Need:
For The Crunchwrap:
- 4 large flour tortillas
- 1 cup cooked quinoa or brown rice
- 1 cup cooked lentils (or black beans)
- 1 cup dairy-free cheese shreds (e.g., cashew-based or almond-based)
- 1 avocado, sliced
- 1 cup lettuce, shredded
- 1/2 cup diced tomatoes
- 1/4 cup diced onions (optional)
- 1/4 cup salsa (mild or hot, based on preference)
- 1 tsp taco seasoning (or to taste)
- Olive oil (for cooking)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 10 minutes of cooking time. So, in total, you’ll need about 25 minutes to whip up these delicious crunchwraps!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together your cooked quinoa or brown rice, the lentils (or black beans), taco seasoning, and a sprinkle of salt and pepper. Stir well until everything is evenly combined and set aside. This mixture is going to be the heart of your crunchwrap!
2. Assemble the Crunchwrap:
Take one tortilla and lay it flat on a clean surface. In the center of the tortilla, spread a generous spoonful of the quinoa-lentil mixture. Next, add a layer of dairy-free cheese shreds, followed by slices of avocado, some shredded lettuce, diced tomatoes, onions (if you’re using them), and a spoonful of salsa. Don’t be shy—load it up with your favorite toppings!
3. Fold the Crunchwrap:
Now, grab another tortilla and place it on top of your filled tortilla. Starting from the edges, carefully fold the edges of the bottom tortilla over the filling, creating pleats as you go, until you form a nice hexagon shape. Make sure all the filling is tucked inside securely!
4. Cook the Crunchwrap:
Heat up a non-stick skillet over medium heat and drizzle a little olive oil in there to prevent sticking. Once hot, carefully place your folded crunchwrap seam-side down into the skillet. Let it cook for about 4-5 minutes until the bottom is golden brown. Then, gently flip it over and cook for another 4-5 minutes on the other side.
5. Serve and Enjoy:
Once both sides are golden and crispy, take the crunchwrap out of the skillet and let it cool for a minute. Slice it in half to show off all those yummy layers. Repeat the steps with the remaining tortillas and filling. Serve warm with extra salsa or any dipping sauce you love. Enjoy your delicious Dairy-Free Crunchwrap Supreme!
Can I Substitute the Quinoa or Brown Rice?
Absolutely! You can use any grain you prefer, such as cooked couscous or farro. If you’re looking for a quicker option, cauliflower rice works great for a low-carb version. Just ensure that whatever substitute you use is cooked and seasoned to your liking.
What Can I Use Instead of Dairy-Free Cheese?
If you don’t have dairy-free cheese on hand, you can use mashed avocado for creaminess or hummus for added flavor. Nutritional yeast is another excellent alternative that provides a cheesy flavor without the dairy. Just sprinkle it over the filling before folding!
How Do I Store Leftovers?
Leftover crunchwraps can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop them in a skillet over medium heat for a few minutes on each side until warmed through, or microwave for about 1-2 minutes if you’re in a hurry.
Can I Make This Recipe Vegan?
Yes! This recipe is already dairy-free and can easily be made vegan by ensuring all ingredients, like the tortillas and any optional sauces, are plant-based. Just check the labels to be sure. Enjoy your delicious and wholesome meal!
