Vegan Mince Tortilla Wrap

This plant-based mince and melty cheese delight is here to take your tortilla game up a few notches! If Tuesday is dedicated to the much-loved taco, it’s time to introduce Tortilla Thursdays into the weekly schedule!

Preparation time Prep: 20 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 2 tablespoons olive oil
  • 400g vegan mince
  • 1 clove garlic, minced
  • 2 tomatoes, diced
  • 1 roasted pepper, diced
  • Salt and pepper to taste
  • 1 portion vegan brie, outside edges removed, halved lengthwise to make two thinner discs
  • 1 tablespoon chilli paste
  • 1 bunch coriander, stalks finely chopped
  • 4 wheat tortillas
  • 1 avocado, mashed
  • Salt and pepper to taste
  • 1 lime, juice
  • 1 bunch coriander leaves roughly chopped
To serve
  • Coconut Greek yoghurt
Recipe: Simon Toohey


  • 1Add oil to a hot pan over medium heat. Add mince and garlic and fry for 3 minutes or until the mince begins to colour.
  • 2Add tomato, roasted peppers, coriander stalks and stir through. Season with salt and pepper.
  • 3Place the brie on the tortillas and make 4 slits in the tortillas, around the cheese, to make it easier to fold.
  • 4Place the chilli paste in the centre of the tortilla, place the one half of the cheese on top of the chilli paste and top with a generous spoonful of the tortilla mince. Repeat with remaining ingredients.
  • 5Fold the tortilla over the filling, top with another tortilla and fold to cover all the filling
  • 6Gently place the tortilla in a hot pan on medium heat with a tablespoon of olive oil, seam side down. Cook for 3–5 minutes on each side or until the tortilla is golden brown.
  • 7Add lime juice, salt, pepper and coriander leaves to the mashed avocado. Stir to combine and set aside.
  • 8Slice the tortilla in half and serve with guacamole and coconut Greek yogurt.
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