Vegetarian Crunch Wrap
This Crunch Wrap can be easily revised to be Vegetarian or meat-filled, as you prefer!
- 1 Flour tortilla, extra large (12 inch)
- ¼ can refried beans
- 1 corn tostada shell
- ½ cup black beans (from canned, rinsed and drained)
- ½ sweet potato, sliced and steamed
- ¼ cup spinach, fresh
- 1 slice tomato, beefsteak or similar
Place flour tortilla on a flat surface and spread it with a layer of refried beans, up to about an inch from the edge.
Place the tostada shell on the refried beans. Place the black beans in a bowl and mash slightly, then place on tip of the tostada shell.
Layer with the remaining veggies. Cover with cheese.
Fold the edge of the tortilla up to the middle of the ingredients. Make multiple overlapping folds until all of the tortilla is folded up.
Heat a frying pan on medium heat with 1-2 TB of neutral oil (canola or grapeseed). Place the wrap in the hot pan, folded side down and let it cook for about 2-3 minutes until golden brown. Flip the wrap with a spatula to brown the other side.
Serve with salsa, sour cream, and any other toppings of your choice.
Serving: 1g | Calories: 381kcal | Carbohydrates: 66g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 716mg | Potassium: 651mg | Fiber: 13g | Sugar: 5g | Vitamin A: 9975IU | Vitamin C: 3.6mg | Calcium: 108mg | Iron: 4.2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.