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Tuesday, October 16, 2012

Mexican Crunch Wrap Recipe



Mexican Crunch Wrap Supreme (similar to Taco Bell)

I found the recipe for these wraps on Pinterest and they were just delicious! They were pretty simple to put together and I will definitely be making these again. I'm not all that crazy about Mexican food, but I loved these wraps!

Ingredients:

6 large flour tortillas - (the biggest you can find)
6 small corn tortillas - (I bought the kind already toasted in a big stack)
1 pound ground beef
1 package taco seasoning
sour cream
nacho cheese - I bought it in the deli at Kroger (or shredded Mexican blend cheese)
shredded lettuce
diced tomatoes
Optional garnishes: avocado slices, black olive slices, sweet onion, Ortaga red taco sauce 

Directions:
Brown ground beef in a skillet til there's no pink left. Drain excess fat, and add taco seasoning to meat mixture. Heat for a few minutes then set it aside.

Turn the oven on to about 200 or 250 degrees. Place the crispy (already toasted) corn tortillas in a flat baking dish or cookie sheet and put them in oven to keep warm while you assemble the wraps. OR if you bought the soft corn tortillas do the following. (Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.)

Microwave the flour tortillas (one at a time) for about 10 seconds right before you assemble each wrap. This will soften the tortilla. 

Lay the flour tortilla on a large plate or tray. Spoon some of the beef mixture into the center of the tortilla. Top with nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread 2-3 tsps of sour cream on top of that, then add the chopped tomatoes and shredded lettuce.

Fold the edges of the tortilla toward the center. Continue doing this until all the tortilla is folded over, and the filling is not exposed. If your filling is still showing cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. Put each wrap on a tray folded side down. They will stay together and when they're grilled in the pan, should stay closed.

Place butter in large flat skillet to melt or use cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Place each wrap in oven to keep them warm til you are ready to serve them. They were a BIG hit at my house and I know we'll be fixing them again!

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