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.
How to layer the crunch wrap?
Follow the photo for step by step demonstration.
Warm-up each tortilla for 5 seconds on the skillet on each side to make it pliable.
Place the tortilla on a plate.
To the center add ¼ cup beans and flatten it to form a small circle.
Add couple spoons of sautéed veggies.
Top it up with a dollop of sour cream ( Optional).
Break some tortilla chips and add them on the top.
Layer it with a handful of cheese over the chips.
Now spread some bean filling on the circumference of the tortilla.
This will help the wrap to seal well.
How to fold the tortilla to form a crunchwrap?
Fold as shown in the photo to form a hexagon.
That is fold until the wrap has six sides.
Start folding the edges of the tortilla to come towards the center.
Press it gently in the center to help seal the edges well.
Brush some oil on the warm skillet and place the wrap sealed side down.
Let it cook on low to medium heat for 1-2 minutes, checking at the 1-minute mark.
Now flip the wrap and cook on another side for a minute or until golden brown.
Take the wrap on the serving dish and serve warm with toppings of your choice.
Repeat the process with other tortillas.
I have used 10" readymade spinach tortillas, hence the lovely green color.Possible substitutionsVariety of tortillas are available like carb balance , vegan , gluten- free , different flavors.Use ready-made or homemade tortilla of choice.If you are on a gluten-free and vegan diet check for the label.Links to another filling combinations mentioned above the recipe.You may use veggies like spinach, cauliflower, peppers, onion, corn, and olives for the filling.Swap refried beans with mashed kidney beans, cooked lentils or black beans.For vegan crunch wraps simply substitute dairy sour cream & cheese with vegan sour cream and cheese.Place one 1 tostada in the center instead of tortilla chips.Serving suggestionServe these crunchy wraps with a simple drizzle as mentioned or with guacamole, salsa, and sour cream.A yogurt dip works well too.Make ahead of time and storage tips –The vegetable filling can be made up to 3 days ahead of time and stored in the fridge.If making beans from scratch then it stays good in the fridge for 3 days and in the freezer for up to 2 months.
Important tips to make the best Vegetarian Crunchwrap Supreme
It's important to use a large 10" tortilla for the wrap.
If using 8” tortilla then cut additional small circles tortilla and place over the center filling after adding cheese. Then fold the edges of the big tortilla on the small circle to seal the filling.
Or you can turn these wraps into quesadillas.
Use protein filling of your choice.
Consider lentil, smashed cooked beans, or scrambled tofu.
Sautee veggies until soft and let it cool down completely before layering.
Cheese is optional but helps the wrap to stick well.
Cooking on high heat won't warm up the filling wrap nor melt the cheese.