Lentil Tostada Crunch Wrap

Directions

1. To a sauté pan over medium heat, add lentils, pine nuts, sundried tomatoes, yellow onion, garlic, paprika, chili powder, oregano, cumin, coriander, salt, pepper, and oil. Cook, stirring well to evenly coat with lentils with oil and spices.
2. Mixture should become aromatic and should be heated evenly to allow the flavor of spices to bloom, set aside.
3. Lay one flour tortilla on a flat surface. Add ¼ cup (60 mL) shredded cheese onto the center of the tortilla. Add a portion of the lentil mixture, place one tostada shell on top of the cheese. Spread 2 Tbsp (30 mL) sour cream on the tostada. Add ⅓ cup (75 mL) shredded lettuce, ¼ cup (60 mL) diced tomatoes, a layer of tortilla chips to cover the sour cream, ¼ cup (60 mL) cheese and white onions.
4. To fold: Tightly fold the edges of the tortilla towards the center. Continue to work your way around, folding the flour tortilla over the center filling creating pleats, until filling is fully covered. Repeat with all remaining ingredients.
5. Preheat a non-stick skillet for 1 minute over medium heat. Place one wrap seam-side down onto the skillet. Cook for 4-5 minutes on low heat or until golden-brown. Carefully, flip over and cook the other side for 3-4 minutes or until golden-brown.
6. Serve wraps with a Sriracha sauce.