Back to top

Leftovers Crunchwrap

Stop Food Waste Blog

Leftovers Crunchwrap

Jul 25, 2023

Stop Food Waste Blog

Got leftover rice? You could reheat it as is, or make the equivalent of hash browns, but made with rice, to tuck into a crunchwrap.


Leftovers Crunchwrap
Recipe by Annelies Zijderveld


  • 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


  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!


*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:

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.