My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep: 20 min
Cook: 10 min
Lay a tortilla out on a cutting board. Place the tostada shell in the middle and cut around the tostada shell to create a circle the same size out of the whole wheat tortilla. Repeat this on half the tortillas. Save the scraps to make tortilla chips at a later time.
Lay out your large tortilla. Spread beans in a circle in the center about the same size as the tostada shell. Top with cheese, followed by the tostada shell, sliced avocado, salsa, diced tomatoes, arugula and finally the cut out whole wheat tortilla circle. Pull one edge of the large tortilla up over the center and continue around creating a pleating pattern. You should end up with a hexagon shaped wrap at the end. Repeat with remaining tortillas.
Heat a large saute pan over medium heat. Toast the pleated side of the crunch wrap first for a couple of minutes or until lightly browned. Flip and repeat on the other side. Repeat with the remaining crunch wraps.
Cut in half and serve with extra salsa.
Plant-based: Use vegan cheese shreds instead of cheddar cheese.
Gluten-free: Use gluten-free tortillas.
Kid-friendly: Let the kids help with choosing their crunchwrap ingredients.
Serving suggestion: Serve with a side of mexican rice.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.