Prepare the vegetables by washing and chopping all fresh vegetables. Dice the jalapeños, onion, and grape tomatoes, and slice the avocado if using.

Lay one large whole wheat burrito tortilla flat and spread about ¼ cup of cooked brown rice in the center.

Layer the fillings starting with black beans, followed by jalapeños, tomatoes, onions, and avocado.

Take a small tortilla or a quartered tortilla and place it over the filling in the center.

Carefully fold the edges of the large tortilla towards the center, enclosing the filling.

Preheat a non-stick skillet over medium-low heat for about 2–3 minutes.

Place the folded side of the crunchwrap down in the skillet and cook for about 7 minutes until golden brown.

Gently flip the crunchwrap and cook for another 7 minutes until both sides are golden brown.

Transfer cooked crunchwraps to a warm oven and serve with salsa or guacamole.