Recipe courtesy of Pingala Cafe

The Pingala Crunchwrap Supreme

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 10 min (not including time for soaking cashews)
  • Active: 1 hr 10 min
  • Yield: 1 crunchwrap
Share This Recipe

Ingredients

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

Oat Cheddar:

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 

Cashew Queso:

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 

Not-Avocado:

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 

Directions

  1. Preheat a nonstick frying pan on low heat.
  2. 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.
  3. 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.
  4. 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!

Oat Cheddar:

Yield: 3 cups
  1. Bring 2 1/2 cups water to boil in a small pot. Add oats and turn down the heat to low, then simmer until the oats are tender. Pour the cooked oats into a blender along with the nutritional yeast, oil, turmeric, lemon juice, sea salt and garlic powder. Blend until the mixture is very smooth. This is the moment where things can be adjusted to taste, with more salt, nutritional yeast or lemon as you like.
  2. Place the mixture back into the pot on medium heat. As the mixture is heating, whisk in the tapioca starch. Continue to cook, whisking, until the mixture thickens and reaches a sticky fondue consistency, about 10 minutes Remove from heat and let cool (it will continue to thicken). Put this cheese in sandwiches, crunchwraps or puff pastry. Boom.

Cashew Queso:

Yield: 1 quart
  1. Drain the soaked cashews of excess water. Add the cashews, most of the warm water, and the sweet potato, nutritional yeast, turmeric, oregano, garlic, pepper and cayenne to a blender. Blend on high speed until very smooth, adding more warm water if needed to reach a nacho-cheese-thick consistency. Pour on top of your favorite chips or add to a crunchwrap. Party.

Not-Avocado:

Yield: 4 cups
  1. Place the sunflower oil, parsley, salt, garlic, rosemary, sage, tarragon and onion in a blender and blend on high until a smooth herb oil is produced. Set aside.
  2. Place the garbanzo beans, peas, nutritional yeast, lemon oil and herb oil in a food processor and process on high speed until what appears to be a bright green guacamole is formed. The mixture should take on a very avocado-like green color while some of the skins of the green peas will remain visible. This is fine, as it more closely resembles a roughly mashed avocado with different hues of green.
  3. The end product should taste fatty, smooth and rich. Spread as a base for Not-Avocado toast, or serve with chips or in a crunchwrap. Lasts for 1 week or more in the fridge.

Cook’s Note

Have fun experimenting with the layers, trying to maximize separation of the warm and fresh layers while conserving the crunch of the tostadas. The oil in this oat cheese gives it the ability to get melty, like in an American grilled cheese sandwich or quesadilla. Sweet potato can be peeled and boiled or roasted in the oven and then peeled. Try pumpkin puree if sweet potatoes are outlawed