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.