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The Pingala Crunchwrap Supreme

This recipe guides you through assembling and pan-frying a vegan Crunchwrap Supreme. Featuring layers of plant-based cheese, rice, chili, and fresh toppings encased in a tortilla with a crispy tostada core, it's folded into a hexagon and cooked until golden and crunchy.
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Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 1 people

Equipment

  • 1 Nonstick Frying Pan
  • 1 Sharp Knife
  • 1 Clean Work Surface such as a large cutting board or countertop
  • 1 Spatula for flipping and pressing

Ingredients
  

Main

  • One 12-inch wheat tortilla
  • 2 tablespoons Oat Cheddar recipe follows
  • 1/4 cup cooked brown rice
  • 3 tablespoons Cashew Queso recipe follows
  • 1/4 cup warm chili
  • 2 corn tostadas or tortillas
  • 3 tablespoons Not-Avocado recipe follows
  • 1 small tomato diced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh scallions
  • Pinch diced fresh or pickled jalapeno
  • Your favorite creamy dressing salsa or mayo, for serving
  • 1 cup rolled oats
  • 1 cup nutritional yeast or more as needed
  • 1/2 cup sunflower or coconut oil
  • 3 tablespoons ground turmeric
  • 2 tablespoons lemon juice or more as needed
  • 2 tablespoons sea salt or more as needed
  • 1 teaspoon garlic powder
  • 1/2 tablespoon tapioca starch
  • 1 cup cashews soaked in water overnight
  • 3 cups warm water
  • 1 cup cooked and peeled sweet potato see Cook's Note
  • 1/2 cup nutritional yeast
  • 2 teaspoons ground turmeric
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup sunflower oil
  • 1/4 cup chopped fresh parsley
  • 1 to 2 tablespoons salt
  • 3 cloves roasted garlic
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 2 sprigs fresh tarragon
  • 1 small onion chopped (about 1/2 cup)
  • 2 cups cooked garbanzo beans
  • 1 cup fresh or frozen green peas
  • 1/2 cup nutritional yeast
  • 5 drops lemon oil or 2 teaspoons lemon zest

Instructions
 

  • Preheat a nonstick frying pan on low heat.
  • Lay the wheat tortilla on a flat surface. Spread the Oat Cheddar in a circle in the center (it doesn't have to be perfect). Place the rice on top of the Oat Cheddar, then the Cashew Queso followed by the chili. Place the 2 tostadas on top of the chili; these will separate the warm layer from the fresh layer and put the "crunch" into the crunchwrap. Layer the fresh ingredients on top of the tostadas: Not-Avocado, tomato, cilantro, scallions and jalapeno.
  • Now comes the fold. We are after a 6-sided hexagon shape. Fold one side of the wheat tortilla inward towards the center. Continue to make 5 more folds inward, working in a circle.
  • Turn up the heat to medium on the pan. Place the crunchwrap, folds-down, in the pan. (It is important to cook the folded side first to create a good seal on the crunchwrap.) Cook on each side until golden brown, about 30 seconds. Cut in half with a sharp knife, hopefully hearing a crunch. Dip in your favorite creamy dressing, salsa or mayo!

Notes

To achieve the signature crunch, ensure your tostadas are fresh and crisp before assembly; stale ones will result in a soggy texture. The initial cook, folds-down, is paramount for sealing the crunchwrap and preventing unraveling. Use medium heat and monitor closely to prevent burning while ensuring a golden crust. For uniform cooking, consider using a spatula to gently press down on the crunchwrap during cooking. Experiment with slight variations in fillings, but always balance warm, soft components with fresh, crunchy ones to maintain textural contrast.