• Preheat oven to 400 degrees
• Chop the broccoli into florets and the mushrooms into thin slices
• In a bowl, add the chopped broccoli and mushrooms
• Add 2 Tbsp of olive oil and salt
• Transfer to baking tray and roast veggies for 15 minutes or until slightly browned
• Let them cool for a few minutes before blending them
• While the veggies are cooking, Mix the sour cream and carrots, set aside
• Blend the veggies until they are well blended
• Add the guacamole and black beans
• Blend until it’s in paste form. Set aside
• Warm up one tortilla and place it on a flat surface
• Place one American Single first
• Add 2Tbsp of broccoli mixture
• Top with about 4 veggie chips. Not surprisingly, I am biased towards the tomato ones
• Add a layer of baby spinach (about 5 leaves)
• Top with 1 tsp of onions and a couple tomatoes
• Finally, top with the cheese
• Heat a grill on high and spray it with organic olive oil spray
• While the grill is heating, fold the tortillas.
• Start by folding the edges upwards and bringing them to the center. Hold down the center while you fold
• Place the crunch wrap on the grill with the folded side down
• Grill each side for about 2 minutes or until charred
• Repeat steps 11 to 22 for the remaining 7 tortillas

Serve with salsa