Tomato Tomatoe

crunch wrap

My sister recently made a crunch wrap at home and after trying a bite, I knew I needed to recreate it. I’ve been seeing food creators make crunch wraps at home which are inspired by the crunch wrap supreme from Taco Bell. I have never tried Taco Bell in my life, but after trying a bite of the homemade version, I knew I needed to make a crunch wrap immediately. Crunch wraps are filled with seasoned ground beef, avocado, Pico de Gayo, sour cream, lots of cheese and tortilla chips. To hold everything in place, you add a smaller tortilla shell. These can be a challenge to fold over and transfer to the pan, so you have to make sure you don’t overfill them. This is a really easy dinner to make, and it satisfies that take out craving you may have. After I made these crunch wraps, I was blown away by the flavor and simplicity of making them at home.

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crunch wrap

Ingredients

• 1 lb. grass fed ground beef
• 4 tbsp taco seasoning
• 1 tbsp tomato paste
• 1/4 cup water
• 2 small white onions
• 2 ripe tomatoes
• Handful cilantro
• 1 lime
• 1-2 avocados (depending on how big they are)
• sour cream
• 1 cup chedder cheese, shredded
• 4 large torillas
• 4 small tortillas
• Tortilla chips

Directions

1. Chop the white onions finely. Add 1 chopped onion to a bowl (this will be for the Pico de Gayo) and set the other chopped onion aside. Chop the tomatoes and add to the onions with salt, pepper, 2 tbsp chopped cilantro and juice from 1/2 a lime. Set aside.
2. Heat a large pan to medium heat with a small drizzle of olive oil. Once hot, add the ground beef. Let it brown on both sides before you break it up (this will help the beef caramelize). Remove any excess fat from the pan. After the beef has browned on both sides, break up the beef using a wooden spoon. Add the onion and season with salt and pepper. Add spices and tomato paste. Let this cook for a few minutes. If the meet is looking dry, add a few splashes of water. Let this cook for a few minutes and set aside in a bowl.
3. Heat a large pan to medium heat with a neutral oil. Assemble the crunch wraps by warming the large tortilla shells in the microwave (this will make them pliable). Add a sprinkle of cheese (keep it towards the center and don’t spread it out), a layer of ground beef, a few tortilla chips, slices of avocado, Pico de Gayo, a dallop of sour cream and cheese. Add a small tortilla shell on top of the filling and carefully fold the edges over.
4. Carefully transfer the crunch wrap to the hot pan, folded side down. Cook until golden, this should take 3-4 minutes. Carefully flip and cook the other side until golden.
5. Let cool slightly before cutting in half.