To cook it, either drizzle half the oil onto a panini press (or cast iron skillet) and place the folded side down.Ĭook over medium heat until the exterior of the crunch wrap is golden and crunchy. Now that all the ingredients are loaded up, it's time to fold this bad boy.īegin by simply pulling one side in, holding it flat, and then folding around the rest of the tortilla until it's all sealed. Pat yourself on the back for this little salad part that your'e about to get down on. Next, it's time for the healthy-ish part.Īdd shredded iceberg lettuce, chopped cherry tomatoes and a drizzle of sour cream. Now that the meat is on, it's time to add the best part - the irresistibly crunchy center!Īn easy way to avoid having to fry your own tortillas for this part is to simply buy some tostadas, look for one that is relatively flat, and just place it right in the middle! If you're all like "ew yuck american cheese", just trust me! The way it melts into the sriracha turns it into the quickest, most delicious nacho cheese sauce you will ever not-have-to-make.Īfter that, it's time for the BEEF! I seasoned it up with some taco seasoning and then poured it right on top. Let's talk about this - DIY CRUNCH WRAP SUPREME!īegin by placing the three american cheese slices in the middle of the flour tortilla and drizzle it with sriracha. It was awesome and I'm still not over it.īut I get it, I get it - that's not why you're here! To celebrate, I threw him a big tiki party and made a bunch of tasty asian-ish food. And no, I'm not slightly cougar-ing, he is definitely 5 days older than me. The boyfriend and I just happened to be born 5 days apart. So what has been going on in my life? Well. I turned 31, my boyfriend turned 31, and most importantly, WE GOT A BRAND NEW NOODLY LITTLE BBY DACHSHUND PUPPY!Īll of this celebrating and puppy-obsessing had me a little off course but whatever, that's the beauty of a blog, right? You get to run it on YOUR OWN TERMS! Yo' bish is back! You see, I took a little vacay because a lot of awesome shit happened and I wanted to just live life off the computer for a lil bit. Serve immediately.You might've noticed that I've been on a little bit of a blog hiatus, but don't worry. Carefully flip the crunchwrap over and cook the other side until it is golden brown. Place the crunchwrap seam-side down and cook for 2-3 minutes or until the tortilla is golden brown. Spray a large nonstick skillet with cooking spray and heat to a medium heat.If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. Continue to work your way around, folding the tortilla up and over the center fillings. To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center.Spread a thin layer of sour cream over the tostada shell and top with lettuce, tomato, and shredded Mexican cheese. Drizzle with nacho cheese sauce and top with 1 tostada shell or crispy corn tortilla. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Lay 1 flour tortilla on a flat surface.Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. Warm the nacho cheese sauce in a microwave-safe bowl.Cook according to the package directions. Drain excess grease and stir in the taco seasoning mix and water. In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through.
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