Tofu Crunch Wraps

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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2


2 servings tofu scramble (or vegan egg)
2 large flour tortillas
2 small corn tortillas
⅓ cup pinto beans, cooked
½ cup classic ranchero sauce
½ avocado, peeled and sliced
2 fresh jalapeños, stemmed and sliced


1. Assemble the large tortillas on a work surface. Arrange the crunch
wraps by stacking the following ingredients in order: tofu or egg
scramble, jalapeños, ranchero sauce, corn tortillas, avocado, and
pinto beans. You can add more ranchero sauce if desired.

2. Fold the large flour tortilla around the fillings until sealed

3. Place one crunch wrap in the instant pot basket and set the basket
on top of the trivet.

4. Cook each crunch wrap at 350 degrees F (or 180°C) for 6 minutes.
Remove from the basket and transfer to a plate.

5. Repeat step 3 and 4 for the other crunch wrap.

Nutrition: Calories: 351 Fat: 12.4g Fiber: 14.5g Carbs: 29.5g Protein: 11.1g