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    Vegetarian wraps


    You Can Have A Weekly Mexican Night With These Amazing Vegetarian Wraps

    If you’ve been craving Mexican food and are looking for an (almost) plant-based recipe that’s really quick and easy to make, try out these vegetarian crunch wraps.

    I’m a huge fan of Mexican food and nothing quite hits the spot like a plate of nachos or a good enchilada. But the thing about Mexican food is that a) the best dishes have meat in them and b) it normally takes quite a lot of time and energy to make that delicious, wholesome Mexican meal that you need to have. Or maybe that’s just me… However, the good news is that I’ve found the perfect vegetarian recipe for “crunch wraps” that taste just as good as a meat-based Mexican recipe and takes less than 20 minutes to make!

    Try out this recipe for Mexican Vegetarian “crunch wraps”

    Serves 4

    Prep time: 20-30 minutes

    What you’ll need:

    • 4 large tortilla wraps


    • ½ onion, finely chopped
    • 1 tbsp vegetable oil
    • 1 tbsp mild curry powder
    • 1 tin x 410 g tinned red kidney beans, drained
    • ½ tin x 205 g canned tomato
    • 1 cup crumbed feta cheese*
    • 1 ½ – 2 cups corn chips
    • ½ cup sour cream*


    • ½ cup mixed heirloom tomatoes, diced
    • ½ red onion, finely diced
    • 1 tsp vinegar
    • Salt and black pepper, to season
    • pinch of sugar

    *Can be substituted with a plant-based alternative

    To make the filling, fry the onion in the oil over medium heat for 5 minutes. Add the curry powder and cook for a minute, then add the kidney beans and canned tomato. Season well with salt and pepper and cook for 10 minutes. Keep a close eye on it and stir it about every 2 minutes.

    Remove from the heat and set aside.

    Cut a slit into each of the wraps – stopping when you hit the centre. Add the filling to a quarter of the wrap, the sour cream and corn chips on the next quarter and then the cheese on the 3rd quarter. Now fold each quarter onto another until you end up with a neat, triangle shaped parcel.

    Toast your folded parcel in a medium-hot pan for 5 minutes on one side.

    Add all of the salsa ingredients into a bowl and mix them together then serve with your crunchy wrap.


    What a great world it would be to live in if we could have weekly Mexican nights without all of the fuss. Mexican food is typically hard to make. But these wraps are incredibly easy and can be done in no time… with the added bonus of being suitable for a vegetarian diet.

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