Vegan Crunchwrap Supreme

This recipe makes two large crunchwraps, which we cut in half to serve four people. But if we’re feeling peckish we’ll happily devour an entire crunchwrap each!

Ingredients

-1 people+

Metric

Method

1. 1

   If you’re making the sour cream from scratch, transfer the cashews to a small bowl and cover with hot water straight from the kettle. Leave to one side to soften while you carry out the next steps.

   
2. 2

   Place a frying pan on a medium heat and drizzle a little olive oil in the pan. Add the garlic and fry for 2 minutes, stirring occasionally.

   
3. 3

   Add the black beans, cherry tomatoes, sun-dried tomatoes, walnuts, tinned sweetcorn, cumin, paprika, chilli powder and 60ml (1/4 cup) of water to the pan. Stir to combine, then cook for 5 minutes. Taste and season with salt.

   
4. 4

   Add the lettuce, red cabbage, coriander, spring onion, lime juice and pinches of salt and pepper to a mixing bowl. Stir to combine then leave to one side.

   
5. 5

   To make the sour cream, drain the cashews and add them to a blender along with the lime juice, pinches of salt and pepper and 60ml (1/4 cup) of water. Blend until smooth.

   
6. 6

   Check that the small tortilla is small enough so the large tortilla can be wrapped around it. We tend to trim the small tortillas around a side plate so that they are approx. 17cm (6.5”) in diameter. Then toast 2 of the small tortillas on both sides in a pan until crispy (this is the “crunch”).

   
7. 7

   Place a large tortilla on the worktop and sprinkle grated cheese in the middle, then spoon half the black bean mixture on top and finish with one of the small crispy tortillas. Pour some hot sauce and sour cream on top of the small crispy tortilla, then add half the salad mixture followed by half the avocado. Finally finish with a small tortilla. Use your hands to push down on the crunchwrap a little to compress the ingredients, then fold in the edges of the large tortilla. Repeat for the second crunchwrap.

   
8. 8

   Heat a frying pan on a medium to high heat. Once hot, gently pick up the crunchwrap supreme, making sure the folded edges are kept tightly closed, and place it in the frying pan folded edges side down. Fry on each side for 3–5 minutes, or until golden brown. Remove the crunchwrap from the pan and slice in half. Repeat for the second crunchwrap, then serve with your favourite sauce.