Vegan Crunchwrap Supreme (Printer-Friendly Version)
# What You'll Need:
→ For the Crunchwrap
01 -
4 large whole wheat burrito tortillas
02 -
4 small tortillas (or 1 large tortilla cut into quarters)
03 -
15 ounces black beans, rinsed and drained
04 -
1 cup Nacho 'Cheese' Sauce
05 -
2 jalapeños, sliced
06 -
1 cup cooked brown rice
07 -
2 avocados, pitted and cut into bite-sized pieces
08 -
1 cup grape tomatoes, diced
09 -
1 yellow onion, diced
# Let's Cook!:
01 -
Chop and prepare all vegetables. Warm the tortillas if needed to make them pliable.
02 -
Lay a large tortilla on a flat surface. Place ¼ cup of cooked brown rice in the center. Layer with ¼ of the black beans, avocado, tomatoes, onion, jalapeños, and Nacho 'Cheese' Sauce. Top with a small tortilla or a quarter of a large tortilla.
03 -
Fold the edges of the large tortilla over the filling in a circular motion, creating a sealed packet.
04 -
Heat a non-stick pan over medium-low heat. Place the crunchwrap folded side down first and cook for 7 minutes, or until golden brown. Flip and cook for another 7 minutes.
05 -
Preheat the air fryer to 380°F (193°C). Place the crunchwrap seam-side down in the air fryer basket. Cook for 3-4 minutes, or until crispy.
06 -
Place cooked crunchwraps in a 250°F (120°C) oven on a baking sheet to keep warm while preparing the remaining crunchwraps.
07 -
Serve with salsa, guacamole, or both. Enjoy!
# Cook's Notes:
01 -
Cook the folded side first to seal the crunchwrap and prevent it from opening.
02 -
Layer wet ingredients in the middle and dry ingredients on the outside to prevent sogginess.
03 -
Use gluten-free tortillas if needed, and warm them to make them more pliable.