Mexican Wrap


I had find out that I like SO MUCH the Mexican food, specially vegan burritos. I enjoyed eating them so much because I like the soft textures of the avocado, refrito and suddenly the grainy textures that the rice adds up and then, the crunchy of the side of chips! Besides, it is also a complete course with healthy fats (guacamole), healthy carbs and fiber (beans/refrito) and protein (if used quinoa like me in this recipe) and you also have your serving of vegetables (I used tomatoes and onion). I made myself the wrap, I have not find yet a healthy wrap. Most of them have many preservatives and unhealthy added fats. My own wrap recipe consist of flour, savory spices (oregano and garlic), and apple cider vinegar. This last ingredient is essential for making the wrap. It adds the perfect flavor and also a little bit of thickness. You can make many wraps as you want and store them in the freezer or refrigerator for later consume.

Many restaurants and people customize their own vegan burrito. My version has refrito, avocado, tomatoes and quinoa with onions. I decided to use quinoa instead of rice because it is more nutritious but if you do not have quinoa, you may use rice. I did not added vegan cheese because I do not consume it. I stopped eating cheese about a year ago and since then I I have not even had cheese cravings. Anyway, in a future I would like to make vegan cheese. This burrito neither have sour cream but you can make yours. It is very simple to prepare. You will only need soaked cashews, lemon, apple cider vinegar and water, mix everything until consistency and voilá!

I played with this recipe two days until it resulted as I wanted. Then, I invited my parents to have a Mexican Diner! We did not have margaritas but we had White Zinfandel Wine!



yield: 1 serving

For the wrap:

1/3 cup whole wheat flour

a pinch of sea salt

1/4 or 1/2 tsp garlic and oregano

2 tsp apple cider vinegar

water until consistency

For the quinoa:

1/2 cup dried quinoa

1/3 cup chopped onion

1.5 cup water

any spice for taste

For the refrito:

2/3 cups cooked red beans

1 tsp cilantro

a pinch of garlic or sea salt


Chopped avocado

Chopped tomatoes

Chips (for the side)




Vegan Cheese

Vegan Cream Cheese



For the wrap:

1- Turn on the stove top on medium heat and drizzle organic coconut oil in the pan.

2- In a bowl, mix all of the dry ingredients and the mix with the liquid ingredients. Add water slowly until consistency. The consistency must be much alike a crepe consistency.

3- Pour all of the batter in the pan and let cook until the borders are set and the center looks cooked. This can take about 3-5 mins. Flip the wrap and cook two more minutes. Once done, transfer it to the serving dish.


For the quinoa:

1- First, sauteed the chopped onion.

2- Now, add the quinoa with the water and let cook until the quinoa is ready.


For the refrito:

1- Using a food processor, simply blend all of the ingredients until consistency.



1- Add the a little bit of everything to the wrap.


2- Close it, add the chips to the side and enjoy with your choice of drink!