Recipe: Crunchwrap Supreme

Since there’s no Taco Bell here in Estonia I’ve got to make do by making my own weird junk not-quite-Mexican food. Never mind that I’ve never had a Crunchwrap and I’ve been to Taco Bell exactly once in my life, it seems like a noble goal. This is basically an upgraded strange version of a burrito but it’s a lot of effort for what is basically not a very exciting pay off. My argument here is that these would freeze pretty easily and then you could have crunchwraps in a few minutes whenever you want.

Crunchwrap Supreme

AuthorMabDifficultyBeginner

Yields5 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Ingredients
 5 flour tortillas, large
 5 tostadas
 400 g ground meat
 50 g taco seasoning (your own or store bought)
 2 tbsp olive oil
 150 g cheddar cheese (or cheese sauce)
  head of lettuce
 2 tomatoes, chopped
 100 g salsa

Directions
1

Heat oil in a skillet then add the taco seasoning and meat stirring often until the meat is completely browned.

2

Place the meat in a container aside, wipe down the skillet and then add butter to melt.

3

Assemble your crunchwrap: Place tortilla on a large plate and to the center add meat, cheese and the tostada, on top of that sprinkle the diced tomatoes and shredded lettuce. Fold the tortilla over the top of the filling, folding towards the center to close.

4

Place crunchwrap in the skillet, seam-side down and cook for 2 minutes then carefully flip the crunchwrap over and cook another 2 minutes until golden brown.

5

Serve with salsa and sour cream on the side.

Adapted from Valya's Taste of Home

Ingredients

Ingredients
 5 flour tortillas, large
 5 tostadas
 400 g ground meat
 50 g taco seasoning (your own or store bought)
 2 tbsp olive oil
 150 g cheddar cheese (or cheese sauce)
  head of lettuce
 2 tomatoes, chopped
 100 g salsa

Directions

Directions
1

Heat oil in a skillet then add the taco seasoning and meat stirring often until the meat is completely browned.

2

Place the meat in a container aside, wipe down the skillet and then add butter to melt.

3

Assemble your crunchwrap: Place tortilla on a large plate and to the center add meat, cheese and the tostada, on top of that sprinkle the diced tomatoes and shredded lettuce. Fold the tortilla over the top of the filling, folding towards the center to close.

4

Place crunchwrap in the skillet, seam-side down and cook for 2 minutes then carefully flip the crunchwrap over and cook another 2 minutes until golden brown.

5

Serve with salsa and sour cream on the side.

Crunchwrap Supreme

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