Havana Veggie Wrap

ALL RECIPES › SANDWICHES & WRAPS

Prep: 25 mins | Cook: 20 mins | Total: 45 mins
Type: Vegan | Spice Level: 🌶 Mild
Servings: 4 | Est. Cost: $10 – $13

Love at First Bite

Crispy sweet plantain meets smoky, seasoned black beans and garlic-lime rice, all wrapped up with crunchy cabbage, creamy avocado, and tangy pickled onion. A garlicky mojo sauce ties every layer together, and crushed plantain chips on top bring one more satisfying crunch to every bite.

Origin Story

Cuban kitchens have long paired sweet plantain with hearty beans and rice, a combination built on comfort and balance. This wrap takes that foundation and rolls it into a handheld meal, layering in fresh vegetables and bright citrus flavors for a dish that feels both familiar and new.

Ingredients

Ingredients:

• 2 ripe plantains, sliced and pan-fried

• 1 can (15 oz) black beans, drained and rinsed

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 1 cup cooked rice

• 1 clove garlic, minced

• 1 lime, juiced (divided)

• 1 bell pepper, roasted and sliced

• 1 avocado, sliced

• 1 cup shredded cabbage

• 1/4 cup pickled red onion

• 2 tablespoons olive oil (for mojo sauce)

• 1/4 cup crushed plantain chips

• 4 large whole wheat tortillas

Substitutions

• Whole wheat tortillas: Spinach tortillas substitute directly for a similar heartiness with a fresh, vibrant color.

• Black beans: Pinto beans substitute directly for a milder, creamier flavor.

• Cooked rice: Quinoa substitutes directly for added protein and a lighter texture.

Remix Notes

A drizzle of hot sauce brings extra heat for those who want more spice. Black beans swap for pinto beans when a milder flavor fits better. Grilled corn kernels add a sweet, smoky layer for extra texture.

How to Make

1. Heat a pan over medium heat and pan-fry the plantain slices until golden and crispy on both sides, about 3 minutes per side. Set aside.

2. In a small bowl, warm the black beans with smoked paprika and cumin until heated through.

3. Stir the cooked rice with minced garlic and half the lime juice.

4. Whisk the remaining lime juice with olive oil and a pinch of salt to make the mojo sauce.

5. Lay a tortilla flat and layer the rice, black beans, plantain, roasted bell pepper, avocado, cabbage, and pickled onion down the center.

6. Drizzle with mojo sauce and sprinkle with crushed plantain chips.

7. Roll the tortilla tightly, tucking in the sides, and slice in half to serve.

Pairs Well With

• Hungarian-Inspired Mushroom Paprikash Stew

• Watermelon Mint Mocktail

• Red Velvet Brown Butter Cookies

Storage & Reheating

Store the components separately in airtight containers in the refrigerator for up to 3 days for the freshest texture. Warm the beans and rice gently before assembling, and pan-fry fresh plantain slices if reheating from cold. Assembled wraps keep well for same-day serving but soften if stored rolled overnight.

FAQ

What’s the best way to keep the plantain crispy once the wrap is assembled?Adding the plantain slices right before rolling, rather than letting them sit in the warm beans, keeps their crispy edge intact longer.What makes the plantain crispy?Pan-frying ripe plantain slices in a hot pan caramelizes the natural sugars, giving them a golden, crispy edge.Does the wrap work well for meal prep?Storing the components separately and assembling just before eating keeps every layer fresh and crisp.

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