Mexican Veggie Crunch Wrap

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 

5 from 1 vote

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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.