Crunchwrap Supreme

A delicious plant-based twist on a fast-food favorite. Perfectly crispy, satisfying, and packed with flavor.

Ingredients

• 4 large whole wheat burrito tortillas
• 4 small tortillas (corn or flour, cut into quarters)
• 15 ounces black beans, rinsed and drained
• 1 cup vegan nacho cheese sauce
• 2 jalapeños, thinly sliced (seeds removed for less heat)
• 1 cup cooked brown rice (cooled)
• 2 ripe avocados, sliced
• 1 cup grape tomatoes, diced
• 1 small yellow onion, finely diced
• 1 tablespoon olive oil (for cooking)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

1. Prepare the Bean Mixture: In a bowl, slightly mash the black beans with a fork. Stir in the cumin, chili powder, garlic powder, salt, and pepper.
2. Prep Vegetables: Dice the onion and tomatoes. Slice the jalapeños and avocado.
3. Heat a non-stick skillet over medium heat. Add olive oil. Sauté the diced onion for 4- minutes until soft.
4. Assemble the Base: Lay a large tortilla flat. In the center, layer in this order: 1/4 cup brown rice, 1/4 of the seasoned bean mixture, a spoonful of vegan nacho cheese, sautéed onions, sliced jalapeños, avocado slices, and diced tomatoes.
5. Add the Crunch: Place one small tortilla quarter over the center of the filling. This creates the signature crispy layer.
6. Fold and Seal: Carefully fold the edges of the large tortilla up and over the center, creating a hexagon shape. Press firmly to seal. The bean mixture will act as a glue.
7. Cook the Crunchwrap: Wipe the skillet clean and return to medium-low heat. Lightly spray with oil or brush with a little oil. Place the Crunchwrap folded-side down first. Cook for 5-7 minutes until golden brown and crispy. Carefully flip using a spatula and cook the other side for another 5 minutes.
8. Keep Warm: Transfer to a preheated 200°F (93°C) oven while you repeat the process with the remaining tortillas and filling.
9. Serve: Cut in half and serve immediately with extra vegan cheese sauce or salsa for dipping.

Recipe Notes & Tips

• Make Ahead: Prepare the bean mixture, rice, and chop vegetables up to one day in advance for faster assembly.
• Customize: Add vegan sour cream, lettuce, grilled mushrooms, or seasoned tofu crumbles.
• Gluten-Free: Use certified gluten-free tortillas.
• For Extra Crispiness: Ensure your skillet is at the right temperature—not too hot, or the tortilla will burn before sealing.
• Sealing is Key: If your tortilla edges won’t stick, lightly dampen them with water before folding.

Nutrition Information (per serving)
Calories	430
Total Fat	12g
Saturated Fat	2g
Trans Fat	0g
Cholesterol	0mg
Sodium	620mg
Total Carbohydrates	66g
Dietary Fiber	14g
Total Sugars	3g
Protein	17g

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The Recipe

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