Prepare the Vegetables: Begin by washing and chopping all your vegetables. Dice the yellow onion, jalapeños, and grape tomatoes, and slice the avocados.

Lay Out the Tortillas: Place a large whole wheat burrito tortilla on a flat plate or clean surface. In the center, spoon ¼ cup of cooked brown rice, creating a small mound.

Add the Fillings: Layer ¼ can of black beans over the rice, followed by generous dollops of nacho "cheese" sauce, diced jalapeños, chopped tomatoes, and avocado slices.

Secure the Inner Tortilla: Take a small tortilla or quarter of a large tortilla and place it on top of the fillings.

Fold the Tortilla: Carefully fold the edges of the large tortilla up and over the filling, tucking them tightly.

Cook the Crunchwrap: Heat a non-stick pan over medium-low heat and place the folded wrap seam-side down. Cook for about 7 minutes until golden brown and crispy.

Flip and Finish Cooking: Once the bottom is browned, carefully flip the wrap using a spatula and cook the other side for an additional 7 minutes.

Air Fryer Option: Preheat your air fryer to 380°F. Place your assembled crunchwrap in the basket and cook for 3-4 minutes.

Keep Warm: If preparing multiple Crunchwrap Supremes, keep them warm by placing cooked wraps in a low-temperature oven set at 250°F.

Serve and Enjoy: Serve your Vegan Crunchwrap Supreme with a side of fresh salsa or guacamole for dipping.