Southwest Veggie Burger Wraps


This is more of a product review than a recipe (but I included the recipe too). Sometimes if I’m working a lot or feeling lazy, I want a 10-minute meal that is healthy and will fill me up. That’s where store-bought veggie burgers come into play. Sure it’s great to make your own patties but sometimes it’s just not possible.

I’m picky about my veggie burgers. I can’t really eat soy (intolerant from years of abusing it) and wheat (makes me really sleepy). I’m allergic to mushrooms (in case you’ve wondered why I never cook with them) and I don’t eat dairy. So that pretty much crosses out most of the veggie burgers on the market. Lucky for me- Sunshine burgers exist. Since I don’t usually eat burger buns made with wheat flour (I make exceptions from time to time) I make my veggie burgers into wrap sandwiches using a gluten-free tortilla. Rudi’s gluten-free is my favorite brand out there (they fold!!!)

I have no affiliation with either (or any) brands, just a fan of their products and sharing with like-minded people.

I love the Sunshine Burger Loco Chipotle. They are higher in calories than some other brands (300 per patty) but also a little larger so I put half in each wrap and it was perfect.

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I should really work on my product photography BEFORE diving into them…

Rudis Gluten-Free Wraps: So good! These are the best gluten-free wraps I’ve had to date for a sandwich: they’re soft, they fold nicely and don’t fall apart. Heat them a little and they’re perfect.

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Makes two servings (half a patty in each wrap). Here are the ingredients I used:

  • One 1/4-pound Loco Chipotle Sunshine Burger (Quarter Pound Veggie Burger patty)
  • 2 Rudis Gluten Free tortillas
  • 1/2 avocado
  • 1 heirloom tomato
  • 1 cup Lettuce
  • A few pickled jalapeño pepper slices
  • Ketchup and mustard

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I served mine with some roasted purple potatoes, BBQ sauce and salad.
For the purple potato recipe, click here and serve with BBQ sauce

For the salad: Rinse and chop your lettuce and put it in a bowl. Top each with 1/4 tomato slices, 1 tsp capers, a few dashes of dried dill spice and your favorite salad dressing (usually I make my own but I purchased an organic avocado vinaigrette from Whole Foods.)

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