Crunchyveggietortillawraps Recipes

CRUNCHY VEGGIE WRAPS

Steps:

• In a small bowl mash together avocado and lime juice. Divide avocado mixture between tortillas, spreading evenly.
• Arrange cucumber, carrot and sweet pepper strips on top of the avocado mixture, leaving about 1 inch of space at ends of each tortilla.
• Sprinkle with feta cheese; roll up each tortilla into a spiral. Serve immediately or cover and chill for up to 4 hours. Cut in half diagonally.

HOW TO MAKE A CRUNCHWRAP

Steps:

• Preheat a skillet to medium-hot and brown the ground beef into a crumble. Drain excess fat
• Finely chop the onion and mince the garlic. Add to the ground meat and stir continuously until the onion is soft and translucent
• Add the taco seasoning mix and stir it through the beef. Add water and the tomato puree stir again and reduce the heat to a low simmer
• Place flour tortillas on a plate covered by a wet paper towel and warm in the microwave for about 20 seconds
• Lay a big tortilla on a cutting board. Spread a couple of tablespoons of nacho dip in the middle of the tortilla
• Put 2 to 3 tablespoons taco meat on top of the nacho dip. Add the crunchy tostada shell on the taco meat
• Add a thin layer of sour cream on the shell and top with Iceberg lettuce, quartered Roma tomato, and shredded mozzarella cheese
• Add a small tortilla on top of the cheese
• Fold the crunchwrap and start with the bottom of the tortilla. Fold the edge up to the center of the fillings. Repeat folding as tight as possible, as you work your way around the tortilla
• Spray a skillet with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, into the skillet. Cook for 2-3 minutes
• Flip and cook the other side for another 2-3 minutes or until golden brown.
• Repeat for the remaining crunchwraps and eat immediately.

CRUNCHY VEGGIE WRAPS

Steps:

• In a medium bowl, combine the bell peppers, tomato, cucumber, carrot, and avocado; toss. In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and pepper. Pour dressing over bell pepper mixture and toss well.
• To prepare the wraps, spread ¼ cup hummus over one tortilla, leaving 1-inch borders around the edge of the tortilla. Sprinkle 1 tablespoon sunflower seeds over the hummus and top with ½ cup spinach. Top spinach with ¼ of the bell pepper mixture and finish with ¼ cup alfalfa sprouts. Roll the tortilla and with the seam side down, cut the wrap in half. Serve immediately.

VEGETARIAN CRUNCHWRAP SUPREME RECIPE

Steps:

• Heat oil in a pan.
• Once warm add in the mushrooms and cook it on medium heat for 2 minutes stirring occasionally.
• Now add garlic and broccoli.
• Add 2 tablespoons water. Give it a stir.
• Lower the heat to low and cook covered for a minute.
• Open the lid and spices like cumin, cayenne, salt, pepper, and oregano.
• Stir in zucchini, cover, and cook for an additional minute.
• Switch off the flame and check the taste.
• Adjust any spices if preferred.
• Let it completely cool before filling.

CRUNCHY VEGGIE TORTILLA WRAPS

Steps:

• Spread 1 tbs cream cheese over each tortilla; top each with a piece of spinach.
• Divide sprouts and remaining ingredients evenly among tortillas; roll up.
• Cut each wrap in half diagonally.
• Serve and enjoy!

ROASTED VEGETABLE WRAPS

Steps:

• Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.

CRISPY VEGETABLE TURKEY WRAP

Steps:

• Lay tortilla on plate or flat surface.
• Layer Swiss chard, sprouts and pepper on tortilla.
• Pile turkey evenly in center of wrap.
• In a small bowl, whisk together vinegar, soy sauce, honey, salt and pepper to taste. Drizzle over turkey.
• Fold sides of tortilla to center. Fold bottom of tortilla up.

CRUNCHY VEGGIE RICE PAPER WRAPS

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.