Recipe · Everything Maker™
Vegetarian crunch wraps
A vegetarian riff on a fast-food Mexican favorite, this mashup of tostada and burrito makes a satisfying lunch or dinner. If your flour tortillas are smaller than 10 inches, put a small piece of extra tortilla on top of the filling before folding in the sides, to hold everything in place. If you can’t find tostada shells, you can toast 6-inch corn tortillas in a hot oven until crispy.
Ingredients
- 1 15.5-oz can chickpeas, drained
- 1 tsp canola oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground coriander
- 4 10-inch flour tortillas
- 4 tostada shells
- ½ cup salsa con queso
- ¼ cup sour cream
- 1 tomato, diced (about 1 cup)
- 1 cup shredded lettuce
- ½ cup shredded Mexican-blend cheese
You'll need
- Food processor
Method
- Preheat Everything Maker until the green Ready light illuminates, about 5 minutes.
- To a food processor, add the chickpeas, oil, salt, pepper, paprika, cumin, onion powder, garlic powder, and coriander. Pulse until just blended but chickpeas still have a chunky texture.
- Lay one flour tortilla on a clean work surface and scoop 3 heaping Tbsp of the chickpea mixture in the center.
- Place a tostada shell on the chickpeas and gently press down. Top the tostada shell with 2 Tbsp salsa con queso and 1 Tbsp sour cream. Spread evenly.
- Add about ¼ cup of the tomatoes and about ¼ cup of the shredded lettuce to the tortilla. Sprinkle the top with 2 Tbsp shredded cheese.
- Fold one side of the flour tortilla over the center of the tostada. Pleat and fold the edges of the tortilla, working your way around the circle and holding down the pleated portion with your hand, until the tortilla completely covers the filling. Carefully place the wrap seam side down on a plate.
- Repeat steps 3 through 6 with the remaining ingredients until all 4 crunch wraps are assembled.
- Open the Everything Maker lid and gently lay the wraps seam side down on the cooking plate. Close the lid.
- Cook wraps until golden brown on the seam side, about 5 minutes.
- Open the lid and carefully flip. Close the lid and cook until tortillas are golden brown on the other side, 4 to 5 minutes more.
- Carefully transfer crunch wraps to a plate and serve hot.
Made with
Everything Maker™
$59.99
