Skinny Vegan Crunch Wrap Supreme

How To Make Skinny Vegan Crunch Wrap Supreme

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4
Calories 470kcal



  • 4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
  • 1 15 ounce can black beans, rinsed and drained
  • 1 cup Skinny Nacho “Cheese” Sauce
  • 2 jalapeños
  • 2 cups cooked brown rice
  • 2 Avocados, pit removed, and cut into bite sized pieces
  • 1 cup grape tomatoes, diced
  • 1 yellow onion, diced


  • Prepare all vegetables
  • Lay one tortilla on a plate surface
  • Place a 1/4 cup of cooked brown rice in the middle
  • Place 1/4 of the can of black beans on top of the rice
  • Continues with 1/4 of the remaining ingredients.
  • Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.
  • Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
  • Heat a Non-Stick Pan for Oil-Free Cooking to medium low
  • Place tortilla folded side down first; this will seal the folds
  • Cook for about 7 minutes; check to make sure golden brown before flipping over
  • Gently flip crunch wrap over
  • Cook another 7 minutes, checking to make sure it is golden brown.
  • Make remaining 3 (I use different pans to have them all done at once).
  • Serve with salsa or guacamole or BOTH!
  • I cut in half to share 🙂
this homemade Vegan Crunchwrap Supreme recipe is a tasty update on the classic drive thru fave. #LunchRecipes #EasyVeganRecipes #VeggieRecipes #MexicanFoodRecipes #LentilRecipes #WholeFoodRecipes #EthnicRecipes #VeganDinnerRecipes #CookingRecipes

Slow Cooker Pesto Mozzarella Chicken Pasta

Banana and Chocolate Chip Oatmeal Cups