This loaded-up wrap layers a smoky, well-seasoned filling of vegan beef crumbles and black beans, brightened with chili powder, cumin, and smoked paprika, right alongside a creamy nacho-style cheese sauce built from dairy free milk, vegan cheese, and a savory hit of nutritional yeast. Cool vegan sour cream, crisp romaine, diced tomato, and pickled jalapeños add freshness and crunch to balance all that rich, spiced filling. Everything gets folded into neat, overlapping pleats and griddled seam-side down until the outside turns deeply golden and shatteringly crisp. The result is a hand-held stack with contrast in every bite: crunchy shell, melty sauce, hearty filling, and cool, crisp toppings. It's an easy one to build ahead and fry off right before serving, and it's a genuinely satisfying pick for a gluten free dinner rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the vegan beef crumbles to the skillet and cook, breaking up any clumps with a spatula, until heated through and lightly browned at the edges, about 4–5 minutes. Stir in the black beans, chili powder, cumin, smoked paprika, salt, and water. Cook, stirring occasionally, until the liquid is absorbed and the mixture is cohesive, about 3 minutes. Remove from heat and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
