chelsea’s crunchwrap sublime

In college, when I could eat anything and everything I wanted, I LOVED Taco Bell! Mexican pizzas, tacos, 7 layer burritos, and the crunch wrap supreme. Now that I know there is Gluten present in the beef, I thought I could make it at home with a fresher taste!

There is dairy in this recipe but you could substitute with dairy free options or nix it all together. Basic packets of taco seasoning also have gluten present in them. I have my recipe for taco seasoning linked below as well.

Makes 6 wraps:
6 large burrito tortillas
6 crunchy tostada shells (or a hard taco shell snapped in half)
1 lb ground hamburger, cooked
3 tbsp taco seasoning (recipe HERE)
3 medium Roma tomatoes, diced
Romaine lettuce chopped
Nacho cheese (jarred) – I use the authentic canned stuff from the international isle or you can use any regular jarred brand
Sour cream
Shredded Mexican-mix cheese

Saute ground hamburger in a non stick pan. Drain grease.

Add hamburger back to the pan, add 2 tbsp of water and the taco seasoning (seen HERE). Mix together and keep warm.

Once all ingredients are ready, assemble the crunch wraps.

Lay the burrito tortilla flat and add a small amount of ground beef and drizzle nacho cheese on top, leaving a considerable amount of room to fold. Then add the crunchy tostada shell, lettuce, sour cream, diced tomato, and shredded cheese.

Fold the tortilla around all ingredients in a circular pattern so that nothing falls out! There may be a small open hole in the center, but it’s no big deal!

In a non-stick pan, add a bit of cooking spray and place the crunch wrap open side down (where the cheese can melt and help seal the hole). Pan fry until the tortilla has browned and it stays closed. Flip to brown the other side.

Serve immediately with some chips and salsa!

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