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Plant Based Crunchwrap

Prep Time:

Cook Time:


Recipe by: WFPB Me

__Quinoa Taco "meat", cooked (please see quinoa taco meat recipe)

__Black Beans, cooked & seasoned w/ garlic, cumin & smoked paprika

__Bell Peppers & Onions, cooked

__Whatever else you put on a taco (tomato, lettuce, avocado, hot sauce, etc.)

__Burrito Wrap (2 minimum)

__Taco Shells (1 minimum)

Optional Add-ins:

__Rice of your choice, cooked


Measurement Key:

Spoonful = 1 teaspoon (tsp)

Light layer = 1/2 - 1 tablespoon (tbsp)

Medium layer = 1.5 - 2 tablespoons (tbsp)

Heavy layer = 3 - 4 tablespoons (tbsp)

How To

Step 1

Cover the burrito wraps with a damp paper towel and microwave for 15 seconds

Step 2

Add quinoa, beans, peppers, onions and other veggies to 1 wrap. Top with 1/2 of a taco shell.

Step 3

Rip off a small piece of other wrap and place on top of ingredients, in the middle.

Step 4

Heat a few drops of olive oil on a medium/large skillet on the stove, on medium low heat

Step 5

Using your fingers and taking your time, gently fold in the edges of the wrap

Step 6

Get a good grip on it, flip it face down and onto the heated pan

Step 7

Let cook for 3-5  minutes

Step 8

Once seemingly sealed, use your spatula and fingers to flip it and cook other side for 3-5 mintues

Step 9

Remove from stove, let cool & enjoy!

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