1½ cups (170 g)soy veggie ground
2 Tbsp (18 g)
6large (25 cm) 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.
Let us know what you think
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 (25 cm) tortilla wrap
• soy veggie ground
• refried beans
Fruits & Veggies 37%
• 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 381 kCal
|Total fat||9 g|
|Saturated fat||3 g|
|Trans fat||0 g|
|Total carbs||60 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||23 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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