Craving a delicious, satisfying meal that's both plant-based and incredibly tasty? Look no further! Our Homemade Plant-Based Crunchwrap is about to revolutionize your lunch game. Imagine a crispy, golden tortilla packed with protein-rich quinoa, creamy refried beans, fresh veggies, and mouthwatering vegan cheese - all folded into a perfect handheld feast that will make your taste buds dance with joy. This recipe proves that plant-based eating can be exciting, easy, and absolutely irresistible!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large flour tortillas
- 1 cup refried beans
- 1 cup cooked quinoa
- 1 cup lettuce, shredded
- 1 cup tomato, diced
- 1/2 cup vegan cheese
- 1 avocado, sliced
- 1/4 cup salsa
Instructions
- Gather all your ingredients: large flour tortillas, refried beans, cooked quinoa, shredded lettuce, diced tomato, vegan cheese, sliced avocado, and salsa.
- Begin by heating a non-stick skillet over medium heat. If desired, lightly grease the skillet with a small amount of oil to prevent sticking.
- Take one large flour tortilla and place it on a clean surface or a large plate. Spread about 1/4 cup of refried beans evenly across the center of the tortilla.
- Next, add 1/4 cup of cooked quinoa on top of the refried beans, spreading it out evenly.
- Add a handful of shredded lettuce on top of the quinoa, followed by 1/4 cup of diced tomatoes.
- Sprinkle 2 tablespoons of vegan cheese over the tomatoes, and then layer a few slices of avocado on top.
- Finally, add about 1 tablespoon of salsa over the avocado slices for an extra kick of flavor.
- To fold the crunchwrap, start by folding the sides of the tortilla inward, covering the filling. Then, fold the top and bottom of the tortilla over the filling, creating a sealed wrap. Ensure that all sides are tucked in securely.
- Carefully place the wrapped crunchwrap seam-side down onto the heated skillet. Cook for about 3-4 minutes or until the bottom is golden brown and crispy.
- Using a spatula, gently flip the crunchwrap over and cook the other side for an additional 3-4 minutes until it is also golden brown and crispy.
- Once both sides are cooked, remove the crunchwrap from the skillet and let it cool for a minute before slicing it in half.
- Repeat the process with the remaining tortillas and filling ingredients to make a total of four crunchwraps.
- Serve the homemade plant-based crunchwraps warm with extra salsa on the side for dipping. Enjoy!
Tips
- Make sure your skillet is at medium heat to achieve that perfect golden-brown crispiness without burning.
- Use fresh, high-quality tortillas that are large and pliable for easier wrapping.
- Press down gently on the crunchwrap while cooking to ensure it stays sealed and develops an even crunch.
- Let the crunchwrap rest for a minute after cooking to help it hold its shape.
- For extra flavor, try adding some spicy vegan sauce or your favorite hot sauce before folding.
- If you're meal prepping, you can prepare the fillings in advance and assemble just before cooking.
- Experiment with different plant-based proteins like seasoned tofu or black beans for variety.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 15g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 0mg
