Description
This Ultimate Veggie Crunchwrap is a delicious, plant-based twist on a classic favorite. Packed with wholesome ingredients like black beans, brown rice, fresh veggies, and creamy avocado, all wrapped in whole wheat tortillas and cooked to a crispy golden perfection. Perfect for a quick, healthy, and satisfying meal that can be easily prepared on the stovetop or air fryer.
Ingredients
Scale
Main Ingredients
- 4 large whole wheat burrito tortillas plus 4 small tortillas (or one large tortilla cut into four equal quarters)
- 15 ounces black beans, rinsed and drained
- 1 cup cooked brown rice
- 2 avocados, pit removed and cut into bite-sized pieces
- 1 cup grape tomatoes, diced
- 1 yellow onion, diced
- 2 jalapeños, sliced or diced
- 1 cup Nacho “Cheese” Sauce (plant-based or regular depending on preference)
Instructions
- Prepare Vegetables: Wash and chop all the vegetables including the yellow onion, grape tomatoes, jalapeños, and avocado into bite-sized pieces to prep for assembly.
- Lay Tortilla: Place one large whole wheat tortilla flat on a clean plate or surface, ready for layering the ingredients.
- Add Brown Rice: Spoon about ¼ cup of cooked brown rice onto the center of the tortilla, forming the base layer.
- Add Black Beans: Top the rice with ¼ of the rinsed and drained black beans from the can.
- Add Remaining Ingredients: Layer on ¼ of the remaining ingredients including diced onions, tomatoes, jalapeños, avocado pieces, and a generous drizzle of Nacho “Cheese” Sauce to add creaminess and flavor.
- Top with Small Tortilla: Place one small tortilla or one-quarter of an extra-large tortilla directly on top of the layered center, covering the filling to help seal the crunchwrap.
- Heat Pan: Preheat a non-stick pan over medium-low heat, ensuring it is hot enough for a slow, oil-free cooking process that crisps the tortilla evenly without burning.
- Cook Crunchwrap: Carefully place the assembled crunchwrap seam side down in the pan to seal the folded edges and prevent opening during cooking. Cook for about 7 minutes until the bottom is golden brown and crispy.
- Flip Crunchwrap: Gently flip the crunchwrap over and cook the other side until it is also golden brown and heated through.
- Repeat and Keep Warm: Continue assembling and cooking the remaining 3 crunchwraps, using additional pans if available. Keep finished crunchwraps warm by placing them on a baking sheet in a 250-degree oven while cooking the rest.
- Optional Air Fryer Method: Preheat the air fryer to 380°F. Place the crunchwrap seam side down in the base of the air fryer basket. Cook for 3-4 minutes until crispy and heated through. Serve immediately with salsa, guacamole, or both.
Notes
- Using whole wheat tortillas adds fiber and nutrients while keeping the crunchwrap hearty.
- Cooking on medium-low heat helps prevent burning and ensures crispiness without oil.
- Keeping cooked crunchwraps warm in a low oven maintains texture until serving.
- The air fryer method is a quick alternative to pan-cooking, providing crispiness in less time.
- Customize fillings with other veggies or add hot sauce as desired for extra flavor.
