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.
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.
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
Mexican Veggie Crunch Wrap
Ingredients
- 6 Large Tortilla Wraps
- 6 Mini Tortilla Wraps
Black Bean Filling
- Olive Oil
- 400 g Black Beans tin drained
- 2 teaspoon Garlic granules
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Cayenne
- Salt and Pepper
Avocado Chutney
- ½ small bunch Coriander
- ½ teaspoon Mint sauce
- 2 - 3 Green Chillies
- 1 tablespoon Jalapeños sliced
- 3 Garlic Cloves
- ½ inch Ginger Optional
- 200 ml Plain Yogurt
- 1 ripe Avocado ripe stone and skin removed
- 2 tablespoon Lemon Juice
- Salt and Pepper
Toppings
- Nachos
- Red Onions sliced finely
- Jalapenos
- Cheese
- Tomatoes
- Sour Cream
Instructions
- Heat oil over medium high heat in a large pan. Add beans and spices and cook for 5 minutes stirring occasionally.
- 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. Cut in half and serve.
Notes
Nutrition
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