Vegan Burrito Wrap
🌱 Vegan Burrito Wrap 🌯
This Vegan Burrito Wrap is a big flour tortilla packed with seasoned plant crumbles, black beans, corn, tomato, avocado, and cilantro. It looks like a takeout burrito and tastes like taco night you can hold in one hand. No dairy. No meat. Just a tight roll and a hot skillet to seal it.
I love how customizable this is. Make the filling once and wrap burritos all week. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Burrito 💚
- 🌱 Completely vegan
- 🌮 Taco-seasoned filling
- 🫘 Black beans and corn
- 🥑 Fresh avocado and tomato
- 🌯 Meal-prep friendly
- 🔥 Toasts up crispy
The Secret to a Burrito That Stays Rolled
Warm the tortilla first so it doesn’t crack. Don’t overfill. Fold the sides in, then roll it away from you, tucking as you go. A minute in a dry skillet, seam-side down, seals it and gives you those toasted spots.
Frequently Asked Questions ❓
What plant meat should I use? 🌮
Vegan ground, crumbled tofu, or rehydrated TVP. All work with the same seasoning.
Can I add rice? 🍚
Yes. A scoop of cilantro-lime rice makes it even more filling.
Do these freeze? 🧊
Yes. Wrap without the avocado, freeze, and add fresh avocado after reheating.
🌱 Vegan Burrito Wrap
Ingredients 🛒
For the Filling
- 1 tablespoon oil
- 12 oz vegan ground or crumbled extra-firm tofu
- 1 tablespoon taco seasoning
- 2 tablespoons tomato paste or salsa
- 1 can (15 oz) black beans, drained
- ¾ cup corn
- ½ teaspoon salt
For Assembly
- 4 large flour tortillas
- 1 cup cooked rice (optional)
- 1 avocado, diced
- 1 tomato, diced
- ¼ cup chopped cilantro
- Salsa or vegan sour cream, to taste
Instructions 👩🍳
- Heat the oil in a skillet. Cook the vegan ground 5–6 minutes, breaking it up.
- Stir in taco seasoning, tomato paste, beans, corn, and salt. Cook 3 minutes more.
- Warm the tortillas so they flex.
- Layer rice (if using), the filling, tomato, avocado, cilantro, and salsa.
- Fold the sides in and roll tightly.
- Toast seam-side down in a dry skillet 1–2 minutes per side.
Nutrition
| Nutrient | Per burrito (1/4) |
|---|---|
| Calories | 480 |
| Protein | 20g |
| Net carbohydrates | 48g |
| Total carbohydrates | 56g |
| Fiber | 8g |
| Total fat | 18g |
| Sodium | 780mg |
Estimates based on a large tortilla, vegan ground, beans, corn, and avocado. Exact numbers may vary by plant-meat brand.
Notes & Tips 💡
- A squeeze of lime on the filling wakes everything up.
- If the wrap will travel, leave out the tomato and pack it on the side.
- Leftover filling keeps 4 days in the fridge.
- A little shredded vegan cheese inside melts when you toast the burrito.
This Vegan Burrito Wrap is loaded, toasted, and weeknight-easy. Taco filling you can take with you. 🌯🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!