Main Dishes · Recipes

Freezer Veggie Wraps

As part of my maternity leave stash, I made some whole grain veggie wraps for a quick lunch or dinner meal.  These wraps are incredibly simple to make and are easy to freeze if desired!  Personally, I like to heat mine on a Panini pan (prevents it from being soggy) and top with picante sauce and avocado slices.

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Makes approx. 6-8 wraps

All you need:

  • 2 cups cooked brown rice
  • 3 (15 oz.) cans no-salt-added black beans, drained
  • 1 (10 oz.) can diced tomatoes, drained
  • 1 (4 oz.) can green chiles, drained
  • 1 (10 oz.) can no-salt-added corn, drained
  • 1 pound low-fat shredded cheese
  • 12-16 (10 inch) whole grain tortillas
  • Additional toppings: avocado slices, picante slices, plain Greek yogurt
  • For freezing: plastic wrap

All you do:

  • In a large mixing bowl, mix together the brown rice, black beans, tomatoes, chiles, corn, and shredded cheese.
  • Evenly divide the among the tortillas and roll up.  If freezing, wrap each wrap individually and place in a large plastic bag.
  • When enjoying, microwave or place wraps on a Panini press and cook through.  Top with any desired toppings.


If you are wanting to add any meat, I suggest browning up some lean ground meat and add to the mixture.  You can also add scrambled eggs for breakfast wraps!


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