1½ cups (170 g)soy veggie ground
2 Tbsp (18 g)
6large tortilla wraps
2⅓ cups (555 g)
2red bell peppers, diced
2stalks green onion, thinly sliced
1¼ cups (176 g)canned corn, drained
½ cup (8 g)fresh cilantro (optional)
½ cup (68 g)sliced black olives
½ cup (75 g)pickled jalapeño slices
Serves well with
Make your own
- Preheat an oven to 350°F (180°C).
- To a bowl, add the soy veggie ground and spice mix and stir to combine.
- Take a wrap, and top it with a heaping ⅓ cup of refried beans, spreading it out over half the wrap. Sprinkle overtop of this about a ¼ cup of the soy veggie ground mix.
- Continue to add to the wraps the remaining ingredients, to your liking: bell pepper, scallions, corn, cilantro, olives, and jalapeños.
- Fold in each side of the wrap, then roll, starting from the closest edge, until the wrap is closed. Place seam-side down on a baking tray.
- Repeat with the remaining wraps.
- Bake in the oven on the centre rack for 7 - 10 minutes, until the wraps are lightly golden. If after 10 minutes they are not golden enough to your liking, turn on the broiler and grill them for a minute. Keep your eye on it so it doesn't burn in that time.
- Allow the wraps to cool to room temperature before wrapping them in parchment paper and freezing.
- To reheat, remove from the freezer and thaw in your lunch bag or the fridge until you are ready to eat. A thawed or slightly thawed wrap will reheat faster than a frozen solid wrap. Use the microwave on a thawing mode (400W or lower) for 2 minutes, flip and heat for another minute. Continue to heat at 30-second intervals until the wrap is heated through. Alternatively, toast in the oven at 390°F (200°C) for 5 minutes, flipping at the halfway mark, adding extra time if needed. For stovetop reheating, place a medium non-stick pan on medium-high heat and place the wrap in the pan. Heat for 3 - 4 minutes on each side, until the sides are toasted and the wrap is heated through.
- Top with desired garnishes like salsa, guacamole, avocado slices, or hot sauce. Enjoy!
- * Speed-it-up: by using a store-bought burrito or taco spice mix.
- Tip: some fillings don't freeze well, like tofu, fresh tomatoes, or lettuce. Instead, add those as fresh toppings on the day you're eating the wrap.
- Keep in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months.
- When storing in the freezer, make sure to wrap them in parchment paper so they don't stick together or to the sides of the storage container.
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
• large tortilla wrap
• soy veggie ground
• refried beans
Fruits & Veggies 41%
• red bell pepper
• stalk green onion
• canned corn, drained
• fresh cilantro
• sliced black olives
• pickled jalapeño slices
CalciumNo significant sources of calcium
• sliced black olives
Nutrition per wrap
Calories 405 kCal
|Total fat||10 g|
|Saturated fat||3 g|
|Trans fat||0 g|
|Total carbs||64 g|
|Dietary fiber||10 g|
|Total sugars||6 g|
|Added sugars||0 g|
|Vitamin A||101 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||56 mg|
|Vitamin D||0 μg|
|Vitamin E||1 mg|
|Vitamin K||24 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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