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Ultimate Veggie Crunchwrap Recipe

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3.8 from 49 reviews

  • Author: Emma
  • Total Time: 24 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Ultimate Veggie Crunchwrap recipe offers a wholesome and delicious twist on a classic favorite, using wholesome ingredients like whole wheat tortillas, black beans, brown rice, fresh vegetables, and a flavorful Nacho “Cheese” sauce. Perfect for a quick, nutritious, and satisfying meal, this recipe is ideal for those seeking a vegetarian option packed with vibrant flavors and crunchy textures.

Ingredients

Scale

Main Ingredients

  • 4 large whole wheat burrito tortillas plus 4 small tortillas (or one large tortilla cut into four quarters)
  • 15 ounces black beans, rinsed and drained
  • 1 cup Nacho “Cheese” Sauce
  • 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 as preferred

Instructions

  1. Prepare vegetables: Chop the yellow onion, grape tomatoes, jalapeños, and dice the avocados into bite-sized pieces. Set aside.
  2. Assemble base: Lay one large whole wheat tortilla flat on a plate or work surface.
  3. Add rice: Place 1/4 cup of cooked brown rice directly in the center of the tortilla.
  4. Add beans: Spoon 1/4 of the drained black beans on top of the brown rice.
  5. Add remaining fillings: Distribute 1/4 of the jalapeños, diced tomatoes, onions, avocado pieces, and Nacho “Cheese” Sauce evenly over the beans and rice.
  6. Layer small tortilla: Place a small tortilla or one quarter of an extra-large tortilla over the center of the filled large tortilla to help hold the fillings in place.
  7. Preheat pan: Heat a non-stick pan over medium-low heat; no oil is needed for cooking.
  8. Seal and cook: Place the assembled crunchwrap seam side down on the pan to seal the folds. Cook for about 7 minutes, or until the bottom is golden brown.
  9. Flip and brown other side: Carefully flip the crunchwrap and cook the other side until golden brown and heated through.
  10. Repeat: Prepare and cook the remaining three crunchwraps. To keep cooked crunchwraps warm, place them on a baking sheet in a 250°F oven as you finish the rest.
  11. Alternative air fryer method: Preheat air fryer to 380°F. Place each assembled crunchwrap seam side down in the air fryer basket and cook for 3-4 minutes until crisp and golden.
  12. Serve: Serve the Crunchwraps hot with salsa, guacamole, or both as desired.

Notes

  • Use a non-stick pan to avoid adding oil and to ensure even browning.
  • If using one large tortilla cut into quarters for the small tortilla layer, be sure to place it seam side down to properly seal fillings.
  • Adjust jalapeño quantity or omit for milder flavor.
  • Cooking times may vary slightly depending on stove and pan; watch carefully to prevent burning.
  • Air-frying is a quicker alternative and can produce a crispier texture.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

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Find it online: https://therecipeshome.com/ultimate-veggie-crunchwrap-recipe-2/