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Veggie Brown Rice Wraps

Rated as 4.54 out of 5 Stars

"Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio."
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Ingredients

20 m servings
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. In a large nonstick skillet, saute the red pepper, mushrooms and garlic in oil until tender. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir for 4-6 minutes or until heated through.
  2. Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

Footnotes

  • Nutritional Analysis: One wrap equals 371 calories, 8 g fat (2 g saturated fat), 7 mg cholesterol, 816 mg sodium, 63 g carbohydrate, 5 g fiber, 14 g protein.

Reviews

Read all reviews 29
  1. 50 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Being a vegetarian, this recipe caught my eye. The first time I followed the recipe to a tee, and it was good. The next time I subbed white rice for the brown, pinto beans for the kidney, added ...

Most helpful critical review

This was pretty mediocre to me. Very dry and not a lot of flavor. The only real flavor came from the salsa I added to the mixture. Was looking for a little more...The only positive is that it is...

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Being a vegetarian, this recipe caught my eye. The first time I followed the recipe to a tee, and it was good. The next time I subbed white rice for the brown, pinto beans for the kidney, added ...

This was a very tasty wrap. Instead of using 3/4 cup salsa and drizzling it onto the rice mixture in the wrap, I added 1 cup salsa along with the rice and other ingredients. I like the salsa to ...

I didn't have brown rice so I used white. After filling the tortilla I added fresh chopped cilantro, a spritz of lemon, fresh chopped tomatoes instead of salsa, and chopped avocado. The cilant...

I made a very loose adaptation of this recipe consisting of brown rice cooked with cumin and tomato, leftover black bean and corn salsa, (which included onion, tomato and hot peppers, among oth...

These wraps are great and so simple to make! You can easily modify the recipe to suite your taste, or make several different variations so you can change things up for day-to-day lunches! I lik...

these were surprisingly delicious. At first glance the recipe didn't seem like much but wow, these are yummy. The only change I made was to substitute red beans for black and I also did not add ...

I ate it, my husband ate it, and my 2 year old son ate it! So it's a keeper. I didn't use frozen corn, just canned. I had trouble getting the brown rice done, but once I did and mixed it with th...

Delicious, easy and cheap to make. I sauteed the onions with the peppers, mushrooms and garlic instead of adding them afterwards. I also used Rice-a-Roni brown rice because it's cheap and easy. ...

Everyone enjoyed this! It's an easy and filling vegetarian dinner. I used a can of drained corn instead of frozen and left out the mushrooms because I just didn't have any. Also, sprinkled wi...