Carolyn's Crunch Wraps (Crunch Wrap Supreme)

Chef: Carolyn Pittsburg Beauty Barn

Time

Prep time: 5 minutes
Cook time: 20 minutes

Ingredients

  • 8 Tortillas
    • The largest tortillas you can find. Look for burrito tortillas.
  • 8 Tostada shells
  • 1 pound of Plant-based ground beef
    • We really like the Beyond Beef brand. You could substitue real ground beef to make it non-vegetarian, but I honestly like it better with the plant-based version.
  • 1 cup? Lettuce
  • 1 can of Diced tomato and green chilies
    • Either use this or the tomato below. Do not use both. I prefer to use this and mix it in with the meat.
  • 1 cup of Tomato, diced
    • Rather than using a tomato here, you can instead add a can of diced tomatos plus green chiles. I like this better than using the tomato.
  • 1/2 cup of Onion, diced
  • sour cream
    • To taste.
  • 1 jar of Tostidos queso dip
  • 1 jar of Tostidos medium salsa
  • 1 packet of Taco seasoning
  • Fresh cilantro
    • To taste.

Steps

  1. Heat up the meat. Mix in the tomatoes and taco seasoning while heating.
  2. While your meat is getting real meaty, prep the veggies.
  3. Once the meat is cooked, heat a frying pan on medium/low and add some olive oil. Assemble the wrap as follows:
  4. Lay out your tortilla.
  5. Add two tablespoons of queso dip in the center, about the size of one of the tostada shells. Everything will now go atop this circle of cheese.
  6. Add a layer of meat.
  7. Add your tostada.
  8. Add a layer of sour cream if desired.
  9. Add your veggies and salsa (1 tablespoon of salsa).
  10. Gently fold the edge of your tortilla toward the center of the mound you have created, starting in one spot and owkring in a circle. Each new fold slightly overlaps the previous. The final product will be a hexagon (the bestagon). Place this folded side down and heat until golden brown. Flip and do the same on the other side.