Crunchwrap Supreme

Crunchwrap Supreme: A Vegan Delight

The Crunchwrap Supreme is a versatile and beloved dish that’s easily adapted for various dietary preferences, including a delightful vegan version. Packed with fresh vegetables, hearty black beans, and a zesty nacho “cheese” sauce, this version swaps out traditional meat fillings for a plant-based feast that doesn’t skimp on flavor or satisfaction. This recipe combines the comfort of warm fillings with the freshness of raw vegetables, all wrapped in a crispy tortilla shell. It’s perfect for a fun family dinner or a special weekend treat.

Ingredients:

For the Crunchwrap:

• 4 large whole wheat burrito tortillas
• 4 small tortillas (or 1 large tortilla cut into four equal quarters)
• 15 oz black beans, rinsed and drained
• 1 cup vegan Nacho “Cheese” Sauce
• 2 jalapeños, sliced
• 1 cup cooked brown rice
• 2 avocados, cut into bite-sized pieces
• 1 cup grape tomatoes, diced
• 1 yellow onion, diced

Directions:

Prepare the Ingredients:

1. Prep Vegetables: Start by preparing your vegetables. Dice the grape tomatoes and yellow onion, slice the jalapeños, and chop the avocados into bite-sized pieces for easy layering.

Assemble the Crunchwrap:

1. Layer the Base: Place a large tortilla on a flat surface. In the center of the tortilla, layer 1/4 cup of cooked brown rice.
2. Add Beans and Toppings: Add a quarter of the black beans over the rice. Continue layering with a quarter of the nacho cheese sauce, sliced jalapeños, avocado pieces, diced tomatoes, and diced onions.
3. Seal with Small Tortilla: Top the pile with a small tortilla or a quarter of a large tortilla. This helps hold the fillings in place.
4. Fold Edges: Carefully fold the edges of the large tortilla towards the center, going around in a circular motion, until the fillings are completely enclosed.

Cook the Crunchwrap:

1. Cook on Stovetop: Heat a non-stick pan over medium-low heat. Place the crunchwrap fold-side down in the pan to seal the edges. Cook for about 7 minutes, or until the bottom is golden brown.
2. Flip and Cook: Gently flip the crunchwrap and cook the other side for another 7 minutes or until it is also golden brown.

Keep Warm:

1. Oven Warm: As each crunchwrap is cooked, place them on a baking sheet in a 250°F oven to keep warm while you cook the remaining wraps.

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 14 minutes per crunchwrap
• Total Time: 29 minutes
• Servings: 4 servings
• Calories: 400 kcal per serving

These vegan Crunchwrap Supremes offer a healthy, satisfying meal that feels indulgent while being packed with nutrients. They are a fantastic way to enjoy a handheld meal that is both nourishing and flavorful. Whether you’re new to vegan cooking or looking for a new recipe to spice up your meal plan, these crunchwraps are sure to delight. Enjoy crafting this playful dish that promises a fusion of textures and tastes in every bite!

Crunchwrap Supreme

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• Author: Dulcia
• Total Time: 29 minutes
• Yield: 4 1x

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Description

This Vegan Crunchwrap Supreme is a delicious and healthier take on a fast-food classic. Packed with layers of seasoned black beans, creamy avocado, tangy nacho cheese sauce, and fresh vegetables, this wrap is a perfect blend of flavors and textures. The golden brown, crispy exterior gives way to a warm and satisfying filling, making it an ideal choice for a comforting meal at home.

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Ingredients

Scale 1x2x3x

For the Crunchwrap:
4 large whole wheat burrito tortillas
4 small tortillas (or 1 large tortilla cut into four equal quarters)
15 oz black beans, rinsed and drained
1 cup Nacho “Cheese” Sauce
2 jalapeños, sliced
1 cup cooked brown rice
2 avocados, pit removed and cut into bite-sized pieces
1 cup grape tomatoes, diced
1 yellow onion, diced

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Instructions

Prepare the Ingredients:
Begin by cutting and chopping all the vegetables: dice the grape tomatoes and yellow onion, slice the jalapeños, and cut the avocados into bite-sized pieces.
Assemble the Crunchwrap:
Lay one large tortilla on a flat surface.
Place 1/4 cup of cooked brown rice in the center of the tortilla.
Add 1/4 of the black beans on top of the rice.
Continue layering with 1/4 of the nacho cheese sauce, sliced jalapeños, avocado pieces, diced tomatoes, and diced onions.
Place a small tortilla or a quarter of an extra-large tortilla on top of the center ingredients.
Fold the edges of the large tortilla around the center ingredients, folding in a circular motion until the small tortilla or quartered tortilla is fully enclosed.
Cook the Crunchwrap:
Heat a non-stick pan over medium-low heat.
Place the folded side of the Crunchwrap down in the pan first to seal the folds.
Cook for about 7 minutes, checking to ensure the bottom is golden brown before flipping.
Gently flip the Crunchwrap over and cook for another 7 minutes, or until the other side is golden brown.
Repeat the process with the remaining Crunchwraps.
Keep Warm:
As you finish cooking each Crunchwrap, place them on a baking sheet and keep them warm in a 250°F oven until all are ready to serve.

• Prep Time: 15 minutes
• Cook Time: 14 minutes

Nutrition

• Calories: 400