Crunchwrap Recipe


Crunchwrap Recipe


Ingredients

12 extra large plain or sun-dried tomato and basil tortillas or 6 extra large + 6 fajita sized
1 lb. lean ground beef
1 packet taco seasoning

15 oz. can diced tomatoes with chiles
6 to stadas
1 cup shredded Colby jack cheese

1 cup shredded lettuce
1/2 cup Greek Yogurt
1/2 cup salsa or fresh tomatoes
optional: nacho cheese sauce

Instructions

Brown meat, then drain.
Add the packet of taco seasoning and can of diced tomatoes. Stir, then remove from heat.
Heat a clean pan, or griddle, over medium heat.

Instructions

Brown meat, then drain.
Add the packet of taco seasoning and can of diced tomatoes. Stir, then remove from heat.
Heat a clean pan, or griddle, over medium heat.

Place tostada shell on top of a tortilla.  Use tostada as a stencil to trace around to cut out a smaller circle in the center of the tortilla.  Repeat until you have 6 circles. Alternative: Use fajita sized tortillas to skip cutting out circles. 

Onto whole tortillas, divide meat mixture evenly into center of tortilla.
Place a tostada on top of the meat.
Spread Greek yogurt onto tostadas.
Add cheese, salsa, and lettuce on top of the tostada.

Top with the cut smaller tortilla circles, then bend corners of large tortilla around the top to seal shut.
Spray pan or griddle with non-stick cooking spray or brush with oil.
Cook crunch wrap for 3 minutes on each side, or until browned.
Serve immediately.
Notes
Top Crunch Wrap with avocado, freshly squeezed lime juice or cilantro, if desired.