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.