Tex-Mex Chicken, Bean & Pepper Wrap
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Tex-Mex Chicken, Bean & Pepper Wrap

Tex-Mex Chicken, Bean & Pepper Wrap

with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce

Craving all the tantalizing flavors and textures of a burrito—minus the meat? Look no further. For this Tex-Mex inspired vegan meal, you’ll layer the tortilla with fluffy tomato rice and Southwest-spiced green pepper-spiked black beans. Next up: pico de gallo and a big drizzle of creamy dairy-free cilantro sauce (plus more for dipping). Fresh, healthy, and filling in 30 minutes–vámanos!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Jasmine Rice

1 unit

Tomato Paste

1 unit

Long Green Pepper

1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

1 unit

Veggie Stock Concentrate

4 ounce

Pico de Gallo

¼ ounce


4 tablespoon

Vegan Mayo

10 ounce

Chopped Chicken Breast

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1140 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate133 g
Sugar13 g
Dietary Fiber11 g
Protein52 g
Cholesterol105 mg
Sodium2240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Paper Towel
Small Bowl



• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. Roughly chop cilantro.

Make Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Stir in rice and half the tomato paste (all for 4 servings). Cook, stirring, until rice is evenly coated, 30-60 seconds more. • Add 1 cup water (2 cups for 4), stock concentrate, 1 tsp Southwest Spice Blend (2 tsp for 4), and a pinch of salt. (You’ll use the rest of the Southwest Spice Blend later.) Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat and keep covered until ready to serve.

Cook Bean Filling

• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until softened, 5-6 minutes. Season with salt and pepper. • Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring, until filling is combined and thickened, 2-3 minutes.

Pat chicken dry with paper towels. Add chicken or beef to pan along with green pepper; season with salt and pepper. Cook, stirring frequently, until chicken or beef is browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Cook through the rest of the step as directed.

Make Cilantro Sauce

• In a small bowl, combine mayonnaise, cilantro, and a pinch of salt and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Make Wraps

• Fluff rice with a fork. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Add as much rice, bean filling, and pico de gallo (draining first) as you like across the bottom third of tortillas. Drizzle with as much cilantro sauce as you like. • Fold bottom edge of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

Finish & Serve

• Halve wraps on a diagonal; divide between plates along with any remaining rice, bean filling, and pico de gallo (draining first). Serve with any remaining cilantro sauce on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.