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Vegan burrito wrap with rice, beans, and veggies on white plate

10-Minute Vegan Burrito Wraps

Quick, colorful, and satisfying—these vegan burrito wraps come together in just 10 minutes. Filled with beans, rice, and fresh veggies, they’re perfect for busy days, meal prep, or a light but hearty dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 burritos
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 large flour tortillas whole wheat or gluten-free if needed
Filling
  • 1.5 cups cooked rice white or brown
  • 1 can black beans rinsed and drained
  • 1 cup corn fresh, canned, or thawed
  • 1 red bell pepper diced
  • 0.5 cup red onion diced
  • 0.5 cup tomato diced
Flavor & Garnish
  • 2 tbsp salsa or pico de gallo
  • 1 avocado sliced or mashed
  • fresh cilantro chopped
  • lime wedges for serving
  • salt & black pepper to taste

Equipment

  • Skillet or microwave
  • Knife & cutting board

Method
 

  1. Warm tortillas briefly in a dry skillet or microwave until soft and pliable.
  2. Spread rice and black beans in the center of each tortilla.
  3. Add corn, bell pepper, red onion, and tomato on top.
  4. Spoon salsa over filling, then add avocado slices. Sprinkle with cilantro, salt, and pepper.
  5. Fold in sides of tortilla and roll tightly from the bottom to form burritos.
  6. Optional: Toast in a hot skillet for 1–2 minutes per side for a warm, crisp wrap.

Notes

Use microwaveable rice to save time. Swap beans (pinto, chickpeas, etc.), add vegan cheese or nutritional yeast for a cheesy flavor, or spice it up with jalapeños. For meal prep, wrap tightly and refrigerate up to 3 days or freeze up to 2 months.