_:n041d567793554d08b16b5aa1520f5e83xb0
<http://schema.org/recipeInstructions>
"Steps:\r\n\r\n1. Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6\r\nminutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and chipotle\r\npepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened\r\nslightly, 2 minutes. Add cumin and coriander and season with salt. Add lentils and ¼ cup cold\r\nwater. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until\r\nlentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add\r\nmore water a tablespoon at a time if skillet becomes dry.\r\n2. Build crunchy wraps: Add a scoop of spiced lentils to the center of each flour tortilla, leaving a\r\ngenerous border clear for folding. Drizzle with chipotle queso, then top with a tostada shell.\r\nSpread tostada shell with an even layer of guacamole, then scatter lettuce and tomato on top.\r\n3. Tightly fold edges of large tortilla toward the center, creating pleats. Carefully invert crunchy\r\nwraps so pleats are on the bottom and they stay together.\r\n4. Heat a thin layer of oil in a medium skillet over medium heat. Once the oil is shimmering, add\r\none crunchy wrap at a time, seam-side down, and cook until golden, 3 minutes per side.\r\nTransfer to a plate and repeat with remaining crunchy wraps."
<http://thecookingmaster.com/vegan-crunchwraps/>