RECIPE TEMPLATE

Leftovers Crunchwrap
Recipe by Annelies Zijderveld

INGREDIENTS

• Leftover rice (these will be prepared in 1/2 cup patties)
• 1 Tbsp neutral oil, such as sunflower or canola
• Leftover filling, such as: cooked beans, meat, or vegetables (1/2 cup total filling per wrap)
• Extra-large flour tortillas (1 tortilla per wrap)
• Favorite sauces for dipping or spreading inside

INSTRUCTIONS

1. Heat a small skillet over medium heat with about a tablespoon of sunflower (or canola oil). Once shimmering, turn heat to medium low and carefully spoon about 1/2 cup of rice into the skillet, scooting in the edges so the rice comes together and flatten the top so it resembles a patty.
2. Let it fry for about 8 minutes—nudging a spatula underneath should indicate if rice grains are adhering yet. If they're not sticking yet to each other, give them a few more minutes and check again.* Flip the rice patty and fry on the other side for 4-5 minutes or until you see a golden color.
3. Separately, reheat whatever other filling you want in the crunchwrap (I'm using @ nomnompaleo's Thai Basil Chicken here, but black eyed peas and greens would be good too…especially with hot sauce).
4. Using an extra-large flour tortilla, fill the center (with up to 1/2 cup of filling + top with the crispy rice patty). Fold up the edges of the flour tortilla like petals. Heat a griddle over medium heat. When a drop of water sizzles, the griddle is hot enough. Transfer the Crunchwrap, folds-side down and press gently on top to help it seal. Cook until golden and sealed. Flip and cook until golden on the other side.
5. Place the Crunchwrap on a cutting board and slice in half. Enjoy!

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*NOTE: If the crispy rice resembles pieces more than patty as you're frying them, that works too—just be sure to drain them on a paper towel lined plate.

Chef Bio:

18 Reasons cooking instructor and cookbook author, Annelies Zijderveld, teaches with a California twist bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes.

If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, Kitchn, Simply Recipes, EatingWell, and others.

More recipes, cooking tips, and videos from 18 Reasons:

• Chef Hacks to Reduce Wasted Food
• Radish Greens & Chicken Pie
• Crispy Cauliflower with Carrot Top Salsa Verde
• Quick Greens Gratin

Learn more about 18 Reasons in this article from Edible East Bay.

18 Reasons is a Chef Partner of the Stop Food Waste campaign. They are a nonprofit cooking school on a mission to empower our community with the confidence and creativity needed to buy, cook, and eat good food every day.