Crunchwrap Supreme

4.49 from 153 votes

Skip Taco Bell, and make your vegan version of this healthy vegan crunch wrap supreme at home. Get a little crunch in your burrito by filling it with vegan goodness.

Prep Time10

Cook Time14

Total Time24

Course: Sandwiches

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: servings

Calories: 358kcal

Author: Kathy Carmichael

Ingredients

Crunch Wrap

4 large whole wheat burrito tortillas plus 4 small tortillas (0r one cut into four equal quarters)
15 ounces black beans rinsed and drained
1 cup Nacho “Cheese” Sauce
2 jalapeños
1 cup cooked brown rice
2 Avocados pit removed, and cut into bite sized pieces
1 cup grape tomatoes diced
1 yellow onion diced

Instructions

Prepare all vegetables by cutting chopping them
Lay one tortilla on a plate surface
Place a ¼ cup of cooked brown rice in the middle.
Place ¼ of the can of black beans on top of the rice.
Continue with ¼ of the remaining ingredients.
Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center's ingredients.
Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Heat a Non-Stick Pan for Oil-Free Cooking to medium-low.
Place the tortilla folded side down first; this will seal the folds.
Cook for about 7 minutes; check to make sure golden brown before flipping over.
Gently flip crunch wrap over.
Cook another 7 minutes, checking to make sure it is golden brown.
Make the remaining 3 crunch wraps (I use different pans to have them all done once).
Place crunch wraps in a 250-degree oven on a baking sheet as you cook the remaining crunch wraps to keep warm.

Air-Fry Cooking

If you love your air fryer like I do, air-fry the crunch wrap in minutes!
Preheat the air-fryer to 380 degrees
Place the crunch wrap seam down in the base of the air-fryer
Cook for 3-4 minutes
Place crunch wraps in a 250-degree oven on a baking sheet while you batch cook the other remaining crunch wraps.
Serve with salsa or guacamole or BOTH!

Notes

Unlike Taco Bell, I don't use oil in my pan.
The tortilla grills ideally without any spray or oil in the non-stick pan.
Another tip is to cook the folded side first.
Not only does it help with flipping it over, but it also helps seal the folded section so it doesn't come apart.
When using firm tortillas, helps warm them in the microwave or steamer to make them bend easily. This is helpful when using gluten-free tortillas.
I layer my ingredients with the wet ingredients in the middle to prevent sogginess. In other words, use dry on the outside and wet on the inside of the layers.
For example, start with brown rice as the base, which will act like a sogginess barrier for the other ingredients. Then, layer veggies, and the cheese sauce should end up in the middle.
Serve with Mexican rice and a Mexican chopped salad.
For this Crunchwrap recipe, I used my Nacho "Cheese" Sauce leftover from last night's dinner. If you think ahead, you can use multiple recipes for different dishes.
Add a dollop of vegan sour cream and a spoonful of guacamole.

Nutrition