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    Home » Lunch

    4th April 2020 Dinner

    Home » Lunch

    Mexican Veggie Crunch Wrap

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    I think it goes without saying, that everyone loves Mexican food. So when I first made this wrap I used my favourite Mexican flavours and minced meat to make it. I have also made it with chicken. Most of the time though, I tend to make it with black beans and there are no words that can really explain just how delicious it is. Based on a Taco Bell crunch wrap, this is the ultimate grab and go food. 

    Crunch Wrap on plate, drizzled with sour cream

    3 Variations

    Any chopped, ground meat (mince) work really well, diced or sliced vegetables can be stuffed into these crunch wraps. All kinds of beans work too as well as Tofu. 

    Mince Crunch Wrap

    Made using ground lamb, beef, turkey or chicken, these are delicious and absorb the flavours of the spices really well. You only need a bit of tomato paste to bind it all together. Indian stlye keema is gorgeous in this recipe.

    Chicken Crunch Wrap

    Seared seasoned chicken thigh fillets (or breast) is cooked with onion and peppers. Sweet corn too if you like. Again add some sort of sauce to bind together as well as your favourite spices.

    Veggie Crunch Wrap

    Veggies or beans pan fried with a mix of onion and peppers. Works well with par boiled potatoes, any mixed veg, kidney beans, black beans, chickpeas, tofu and corn. Cooked with some tomato paste and spices. The tomato paste can be skipped if making a potato version.

    How to make Mexican Veggie Crunch Wrap

    Heat oil over medium high heat in a large pan. Add beans and spices and cook for 5 minutes.

    Black Beans in pan Black beans with spices in pan Cooked black beans on tortilla wrap Black beans topped with sour cream Black beans, sour cream and nachos on tortilla Tomatoes added to tortilla Red Onions added to tortilla Jalapeños and Cheese added to tortilla Avocado chutney added to tortilla Smaller wrap added on top of larger wrap fillings Folding tortilla wrap in Crunch Wrap on plate, drizzled with sour cream

    Make the Avo sauce using this recipe and feel free to amend it. You could just use avocado, coriander, jalapenos and yoghurt, salt & pepper.

    Lay a large tortilla on a flat surface. Layer: beans, sauces of choice, nachos, and any other extras. Add a smaller tortilla on top or cut out a smaller tortilla from a larger one and add to top. Fold in the edges of the tortilla toward the center.

    Place in a hot oiled pan, seam side down. Cook for a few minutes on each side until golden and crunchy. 

    Guys I am so sorry about these pics. My phone camera is a joke and am working on getting a little set up in my kitchen that makes taking the process pics easier.

    How to serve 

    Once cooked, serve them asap while they’re hot and crispy! Preferably with the accompanying avocado dipping sauce and sour cream for dunking or dolloping. 

    Preparing in advance

    These freeze perfectly. Minus the nachos and sauces. Thaw, then pan fry or they can be pan fried from frozen.

    *if you make this recipe, please leave a comment and/or give this recipe a rating! i love to hear from you guys! – safira 

    Crunch Wrap on plate, drizzled with sour cream
    5 from 1 vote
    Print

    Mexican Veggie Crunch Wrap

    I think it goes without saying, that everyone loves Mexican food. Based on a Taco Bell crunch wrap, this is the ultimate grab and go food.  It can easily be mae Vegan by using vegan sour cream.

    Course Lunch
    Cuisine Mexican
    Keyword Crunch Wrap, Crunch Wrap Supreme, Taco Bell, Vegan Crunch Wrap, Veggie Crunch Wrap
    Servings 6
    Calories 375 kcal
    Author Safira

    Ingredients

    • 6 Large Tortilla Wraps
    • 6 Mini Tortilla Wraps

    Black Bean Filling

    • Olive Oil
    • 400 g Black Beans tin drained
    • 2 tsp Garlic granules
    • 1 tsp Smoked Paprika
    • 1 tsp Cumin
    • 1 tsp Cayenne
    • Salt and Pepper

    Avocado Chutney

    • 1/2 small bunch Coriander
    • 1/2 tsp Mint sauce
    • 2 - 3 Green Chillies
    • 1 tbsp Jalapeños sliced
    • 3 Garlic Cloves
    • 1/2 inch Ginger Optional
    • 200 ml Plain Yogurt 
    • 1 ripe Avocado ripe stone and skin removed
    • 2 tbsp Lemon Juice
    • Salt and Pepper

    Toppings

    • Nachos
    • Red Onions sliced finely
    • Jalapenos
    • Cheese
    • Tomatoes
    • Sour Cream

    Instructions

    1. Heat oil over medium high heat in a large pan. Add beans and spices and cook for 5 minutes stirring occasionally.

    2. Layer: beans, sauces of choice, nachos, and any other extras. Add a smaller tortilla on top or cut out a smaller tortilla from a larger one and add to top. Fold in the edges of the tortilla toward the center.

    3. Place in a hot oiled pan, seam side down. Cook for a few minutes on each side until golden and crunchy.  Cut in half and serve.

       

    Recipe Notes

    Variations

    Any chopped, ground meat (mince) work really well, diced or sliced vegetables can be stuffed into these crunch wraps. All kinds of beans work too as well as Tofu. 

    Mince Crunch Wrap

    Made using ground lamb, beef, turkey or chicken, these are delicious and absorb the flavours of the spices really well. You only need a bit of tomato paste to bind it all together. Indian stlye keema is gorgeous in this recipe.

    Chicken Crunch Wrap

    Seared seasoned chicken thigh fillets (or breast) is cooked with onion and peppers. Sweet corn too if you like. Again add some sort of sauce to bind together as well as your favourite spices.

    Veggie Crunch Wrap

    Veggies or beans pan fried with a mix of onion and peppers. Works well with par boiled potatoes, any mixed veg, kidney beans, black beans, chickpeas, tofu and corn. Cooked with some tomato paste and spices. The tomato paste can be skipped if making a potato version.

    Fillings

    You can add any filling you like but nothing too watery.

    Avocado Chutney

    You can make a simple version using avocado, coriander, jalapenos, yoghurt, salt and pepper.

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition Facts
    Mexican Veggie Crunch Wrap
    Amount Per Serving
    Calories 375 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 128mg6%
    Potassium 275mg8%
    Carbohydrates 21g7%
    Fiber 7g29%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 303IU6%
    Vitamin C 8mg10%
    Calcium 24mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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