Vegan Mexican Crunch Wrap Recipe

Enjoy a flavourful and satisfying Vegan Mexican Crunch Wrap, perfect for a quick meal or snack. Made with PACK'D frozen organic Pack’d sweet potatoes, sweetcorn, and avocado, this recipe combines a variety of fresh and tasty ingredients, wrapped in a crispy tortilla. These crunch wraps are ideal for meal prepping and can be stored in the fridge for up to 2 days. Serve with your favourite vegan toppings like sriracha yoghurt or mayonnaise for an extra kick.

Vegan Mexican Crunch Wrap

• Serves: 4
• Prep: 6 mins
• Cook: 34 mins
• Total: 40 mins

Storage: Tupperware in the fridge for 2 days and reheat

Ingredients

• 2 tbsp olive oil, plus more to fry
• 1.5 cups (195g) frozen organic Pack’d sweet potatoes
• 3/4 cup (120g) frozen Pack’d sweetcorn
• 2 garlic cloves, minced
• 1 tbsp taco seasoning
• 1/4 cup (50g) sun-dried tomatoes in oil, drained + sliced
• 1 tin black beans, drained + rinsed
• 1/4 tsp flaked salt and pepper
• 1.5 cups (150g) baby gem lettuce or romaine, finely sliced
• 2/3 cups / 135g cherry tomatoes, quartered
• 1 tbsp lime juice
• 1 cup (120g) Pack’d frozen avocado, thawed
• 4 small corn tortillas
• 8 large flour tortillas
• 2 tbsp coriander, finely chopped
• 3 spring onions, finely chopped
• 2 cups / 240g shredded vegan cheese (use 3 cups if you want it cheesy!)
• Optional 1/3 cup vegan yoghurt or mayo mixed with 1 tsp sriracha

Method

Heat 1 tbsp olive oil in a non-stick pan. Add sweet potatoes and cook for 3 mins on a medium heat. Add corn for 2 minutes, followed by the garlic, taco seasoning, sun-dried tomatoes, black beans and 1 tbsp of water. Season with salt and pepper and cook for about 5 mins until warm.

Add lettuce and tomatoes to a mixing bowl and toss with 1 tbsp oil and lime.

Smash the avocado with a fork and season with a pinch of salt salt and pepper.

Spray a non stick frying pan with olive oil. Add 1 corn tortilla and cook on a medium heat for about 1 minute per side or until slightly crisp. Repeat for all the corn tortillas and set aside.

Stack 4 large flour tortillas and place a corn tortilla in the centre. Using a small sharp knife or scissors trace around edges of shell to cut 4 smaller flour tortilla rounds.

Add a scoop of corn sweet potato mix to the centre of 1 large flour tortilla, leaving a 1 inch border at the edge. Place corn tortilla on top, spread with a little smashed avocado then top with lettuce, tomato, coriander, spring onions and cheese.

Place smaller flour tortilla cutouts on top and tightly fold the edges of the large tortilla towards the centre, creating enclosed seams with no gaps. Invert Vegan Mexican Crunchwrap so seams are on the bottom and they hold together.

In the same skillet over medium heat, heat a little more oil. Add Crunchwrap seam side down and cook until golden, about 2 - 3 minutes, carefully flip with a spatula and cook for 2 - 3 minutes on the other side until golden. Repeat with remaining Crunchwraps.

Option to serve with vegan sriracha yoghurt or mayonnaise.