The idea behind a crunchy wrap is pretty simple: take your standard old-fashioned wrap and make it a whole lot cooler and crunchier, the kind of thing you might see dudes crushing in a mountain bike energy drink commercial while repelling off a cliff. This spicy OMM version is that, only cooler and healthier! These babies get a double dose of tasty, fresh-milled crunch from griddled OMM tortillas and pretzels! Sear them up and then prepare to rock out! -- Chef Tony

Chipotle, Black Bean & Avocado wrap with Spicy Cheddar Pretzels and Lime Ranch Dressing 

Serves 4 

Tips from Chef Tony: 

There are a lot of components in these wraps, though you can sub in elements based on your mood and what’s in the fridge. To get these babies to hold together during searing, thread a couple of toothpicks through the top and bottom tortillas; just pull them out before chowing. Note: based on your preferences, you can direct this recipe in a vegan or vegetarian direction (OMM spicy cheddar pretzels are not vegan). Either way, it’s delicious! 

INGREDIENTS 

For the wrap: 

1 15-oz can black beans, drained and rinsed well 

1 cup homemade or prepared pico de gallo 

Kernels of 2 ears corn (about 1 cup) 

½ cup coarsely chopped fresh cilantro, more for serving  

2 canned chipotles en adobo, chopped  

Kosher salt   

8 ea OMM wheat tortillas   

2 cups shredded cheddar or vegan cheddar (12 oz.) 

3 cups OMM spicy cheddar pretzels or sea salt pretzels  

2 cups thinly sliced red cabbage 

4 Tbs. olive oil 

Your favorite hot sauce for serving 

For the guac:

2 ripe avocados  

1 large lime, juiced  

For the crema:

8 oz. sour cream or Kite Hill sour cream alternative  

Zest of 1 lime  

INSTRUCTIONS

1. Heat the oven to 375F and line a large, rimmed baking sheet with a wire rack.

2. In a large bowl, toss the beans with the pico de gallo, corn, cilantro, chipotles, and ½ tsp. salt

3. To make the guacamole, using a fork, mash the avocado in a small bowl with the lime and ½ tsp. salt. Season with more salt to taste.

4. To assemble the wraps, set one of the tortillas on a work surface, top (uniformly about ½-inch to the edge) with a sprinkling of the cheddar, then a spoonful of the bean mixture, a layer of guac, the pretzels, the cabbage and finally another layer of the cheddar. Top with another tortilla and cinch the top and bottom tortillas together with 3 or 4 toothpicks. Repeat with the remaining tortillas and filling.

5. To sear the wraps, heat 1 Tbs. olive oil in a nonstick skillet over medium heat until it’s shimmering hot. Add one of the wraps and cook, undisturbed until it starts to brown around the edges, about 2 minutes. Flip and brown the other side for 1-2 minutes and then transfer to the baking sheet. Repeat with the remaining wraps and then transfer to the oven to finish cooking through, about 10 minutes.   

6. While the wraps are heating, make the crema: in a small bowl, mix the sour cream with lime zest and ½ tsp. salt.

7. To serve, remove the toothpicks from the wraps. Slice in half and then drizzle with the crema, some hot sauce, and some cilantro.