These vegan crunch wraps are everything you love about a loaded burrito—wrapped, crisped, and packed with flavor.
With creamy avocado, melty nacho “cheese,” and spicy jalapeños, they’re a crave-worthy plant-based meal!
Why You’ll Love This Recipe
Totally meatless and dairy-free
Crunchy on the outside, melty inside
Easy to customize with your favorite fillings
Perfect for meal prep or lunchboxes
What You’ll Need (Ingredient Highlights)
Tortillas – Use 4 large whole wheat burrito-sized and 4 small tortillas or one large one quartered
Black beans – Rinsed, drained, and ready to fill
Nacho “cheese” sauce – Plant-based and melty
Brown rice – Cooked and warm for bulk and texture
Avocados – Creamy richness in every bite
Grape tomatoes – Fresh and juicy
Jalapeños – For a spicy kick
Yellow onion – Diced for that savory punch
Pro Tips Before You Start
Use a non-stick skillet for oil-free cooking
Chop all ingredients before assembling for a smoother process
Warm tortillas slightly so they fold more easily without cracking
Press the wraps gently with a spatula to help seal them while cooking
How to Make Vegan Crunch Wraps
Step 1: Prep Your Ingredients
Dice tomatoes, onions, jalapeños, and avocados. Rinse and drain black beans.
Have your cooked rice and nacho cheese ready.
Step 2: Build the Crunch Wrap
Lay one large tortilla on a flat surface.
In the center, layer a scoop of brown rice, a portion of black beans, nacho cheese, jalapeños, diced tomatoes, avocado, and onion.
Step 3: Add the Center Cap
Place one small tortilla (or a quarter piece of a large one) over the filling.
Step 4: Fold and Seal
Starting from one side, fold the outer tortilla over the filling in a circular motion, working your way around until sealed.
Step 5: Cook and Crisp
Heat a non-stick pan over medium-low.
Place the crunch wrap folded side down and cook until golden.
Flip and cook the other side until golden as well.
Step 6: Repeat and Warm
Repeat with remaining wraps.
Keep finished wraps warm in a 250°F oven while the rest cook.
What to Serve It With
Fresh salsa or pico de gallo
A side of tortilla chips and guacamole
Vegan sour cream or hot sauce
Variations / Substitutions
Use quinoa instead of brown rice
Swap jalapeños for bell peppers for a milder version
Add shredded lettuce or vegan sour cream after cooking for freshness
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days
Reheat in a skillet or toaster oven for best texture
Not freezer-friendly due to fresh ingredients like avocado
FAQs
Can I make these gluten-free?
Yes! Use large gluten-free tortillas and ensure your cheese sauce is also GF.
Do I have to use a second small tortilla?
You can use a quarter of a large tortilla to cover the filling if you don’t have small ones.
How do I keep them from falling apart?
Use warm, flexible tortillas and fold tightly.
Cook seam-side down first to seal.
Can I use canned refried beans instead?
Absolutely! They’ll add a creamy, hearty texture.
Can I make them ahead of time?
Yes, but cook them just before serving to keep the wrap crisp.
Final Thoughts
These vegan crunch wraps are a flavor-packed, fun-to-make meal that satisfies with every bite.
Crunchy, creamy, and totally customizable, they’re a plant-based favorite for good reason.
