Vegan Mexican-Style Crunch Wrap

by | April 3, 2020

A spin on Taco Bell’s famed Crunch Wrap Supreme, this is a must-have recipe for those looking for a healthier, plant-based version of this indulgent fast food dish.

Created by Kathy of Kathy’s Vegan Kitchen, this is an awesome dish for a casual get together or (let’s not forget) those bottomless-pit teens!

crunch wrap ingredients

Vegan Mexican-Style Crunch Wrap


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


  1. Prepare all vegetables.
  2. Lay one tortilla on a plate.
  3. Place a 1/4 cup of cooked brown rice in the middle.
  4. Place 1/4 of the can of black beans on top of the ric.e
  5. Continue with 1/4 of the remaining ingredients..
  6. Lay a single small tortilla or a quarter of an extra large tortilla on top of the ingredients in the center.
  7. Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
  8. Heat a Non-Stick Pan for Oil-Free Cooking to medium low.
  9. Place tortilla folded-side down first. This will seal the folds.
  10. Cook for about 7 minutes. Check for golden brown before flipping over.
  11. Gently flip crunch wrap over.
  12. Cook another 7 minutes, checking to make sure it is golden brown..
  13. Make remaining 3.
  14. Serve with salsa and/or guacamole.
  15. Enjoy!

Find more recipes from Kathy on her blog, and follow her on Instagram.

You might also like:


One Response to “Vegan Mexican-Style Crunch Wrap”

  1. Vegan Mexican-Style Crunch Wrap – Vegan simplicity
    April 3rd, 2020 @ 5:33 pm

    […] Source link […]

Leave a Comment