This recipe just took taco/crunchwrap to a whole other level! I packed this crunchwrap with chickpeas, black beans, kidney beans, garlic, corn, jalapenos, and sweet potatoes. My secret for a little extra crunch aside from the crispy tortilla that’s inside? Doritos. Yep, as plain and simple as that!
Dip this in my homemade avocado crema sauce and go to town!
Vegetarian Crunchwrap with crispy Doritos.
- 4 Whole Wheat Flour Tortillas
- 4 Small Corn Tortillas broiled for crispyness
- 1 Packet Taco Seasoning low sodium
- 1 small-medium Sweet Potato diced and baked
- 1 14.5oz can Chickpeas drained and rinsed
- 1/2 cup Corn canned or frozen
- 1/2 cup Black Beans
- 1/2 cup Red Onion finely diced
- 1/2 cup Kidney Beans
- 1 Jalapeno finely diced
- 1/2 cup Tomatoes diced
- Avocado Crema Sauce recipe in link above
- Shredded Lettuce
- Cheddar & Queso Fresco
- Crushed Doritos optional
Preheat the oven to 375 degrees and bake the diced sweet potato for about 30-40 minutes (until tender to fork). Remove once cooked and set aside. s
Preheat oven to 425 degrees. In a bowl, mix together the rinsed and drained chickpeas, olive oil, and 1/2 packet of low-sodium taco seasoning. Spread over a baking sheet (sprayed) and cook for about 30-45 minutes - until semi crispy. Remove and set aside.
Cook the corn, beans, jalapeno, and onion in taco seasoning over medium-low heat on a skillet. Add the chickpeas to the filling just to warm a bit.
Place a tortilla on a cutting board or plate.
Sprinkle a little cheese in center of the tortilla.
Add lettuce on top of the cheese.
Add a large spoonful of the vege mixture over the lettuce.
Place the crispy corn tortilla over the meat and top with the vegetable mix & avocado crema. Option to sprinkle crushed Doritos on top. (Option to buy corn tortillas and broil them for a few minutes until crispy).
Begin to fold each side of the wrap towards the center of the wrap (to form a hexagon looking shape).
Add the crunch wrap to the skillet and brown on each side.