Vegetarian Crunch Wrap Recipe

This recipe is based on https://www.rainbowplantlife.com/blog/the-best-vegan-crunchwrap-supreme take on the crunch wrap. I mostly followed her recipe, but made some alterations here and there. My version is vegetarian and not vegan. I’ll share with you my vegetarian crunch wrap recipe below in the post.

If you haven’t succumbed to nacho cheesy goodness of Taco Bell more power to you. I am not that strong. I first discovered the Crunch Wrap in the student dining hall as a college student. Once I find something I like from a fast-food restaurant I tend to stick with it. As soon as I took a bite into the crunch wrap I knew my chicken quesadilla go-to had been demoted a rank. Now that I’m older I care more about what I put into my body and try to live a health lifestyle, so when I stumbled across this “healthier” crunch wrap recipe on Instagram I knew I had to try it!

**Disclaimer: I don’t have any objective data to qualify this as “healthier”. However, I feel that if I know and have control over what is going into my body, it tends to be healthier.**

I am not vegetarian nor vegan. I love meat and couldn’t eliminate it from my diet. However, I don’t feel like I need to eat it everyday. I grew up eating Guyanese cuisine, which does contain meat, but also contains a lot of dishes with minimal to no meat. The original recipe uses a vegan “meat” made of a variety of items, which sounded really good! I was looking for something a little easier so I went with black beans as my meat substitute. I also did not use vegan sour cream. What I did use was the author’s recipe for vegan nacho cheese. I LOVE cheese, but this intrigued me. And let me tell you! Don’t knock it until you try it. It was SO good!

So let’s get to it!

Ingredients (makes about 8 small crunch wraps)

• two 15 ounce cans of black beans
• 2 tsp of ground flax seeds
• 1 tsp of smoked paprika
• nacho cheese (Or you can use the original post’s vegan nacho cheese. See the link above.)
• sour cream
• salsa ( I used Trader Joe’s Pepita Salsa.)
• tomatoes
• lettuce
• guacamole
• 10 large flour tortillas (The biggest I could find were 8 inches.)
• 8 small tostada shells (This gives you the crunch!)
• cooking oil of your choice (I used OO.)

Directions

1. Rinse off black beans and warm up in a skillet. While warming mix in the flax seeds and smoked paprika. Once heated smash beans with the back of a fork. Set aside.
2. Take two of the flour tortillas and cut into quarters. You will need these to help fill in the gap when folding the crunch wraps.
3. Spread cheese in the middle of the flour tortilla into a circle shape. Leave about 2 inches around the circumference.
4. Place beans on top of cheese spread.
5. Place tostada shell on top of beans.
6. Spread sour cream on top of tostada shell.
7. Next add salsa and diced tomatoes. ( measure to your preference)
8. Add lettuce next.
9. Add guacamole on top of lettuce.
10. Place one of the quarter cuts of the tortilla on top of the guacamole.
11. Now fold the wrap around into 6 folds going counter clockwise. (The original recipe has a nice visual of this.)
12. Heat a skillet with a bit of oil over medium heat. Place the crunch wrap with seam side down and cook for about 2-4 minutes. Then flip and cook the other side for about 2-4 minutes. They should be a golden brown color.

I hope you enjoy my vegetarian crunch wrap! Even the most carnivorous beings will enjoy this! Looking for more recipe ideas? Check out my Food page here where I share more of my recipes: https://lifewithbecks.com/category/food/