Fast food options can be limited if you’re vegan, or at least can require some creative thinking. If you love the idea of Taco Bell’s Crunchwrap but can’t do the meat and dairy, let me introduce your next fast food copycat obsession: this vegan Crunchwrap. Creamy chipotle vegan queso dip and meaty lentils make for a satisfying filling while a quick trip in a hot skillet adds crunch to every bite. It’s every bit as delicious as the original—even carnivores will be obsessed after one bite.
The best part about making these at home? You can get as creative as you like! As long as you take care not to overload your Crunchwrap, you can add in your favorite toppings, like black beans or pico de gallo.
To make these a little faster, make the lentils up to 4 days ahead, the queso the day before, and prep your lettuce and tomatoes the morning of. When it’s time to eat, grab an extra set of hands to make assembly a snap.
Made this recipe? Let us know how it went in the comments below!
