Cheesy Crunch Wrap

Recipe From: Laura

 A wildly popular meal in our house, these Cheesy Crunch Wraps offer all the hearty comforts of a burrito---delectably cloaked in crave-worthy layers of gooey cheese, juicy beef, smoky chipotle flavors, fresh satisfying veggies, and toasted to a crispy perfection for the ultimate bite! 

I have found these are best made with a panini press or a George Foreman grill which will lock in the fillings & creates a toasty crisp finish on both sides.  The pan method takes a lil extra time as you grill each wrap. Or place them on a baking sheet so you don't have to flip them, however, you’ll forgo that perfectly toasted, crunchy exterior.  





Filling


    • 1tablespoon oil
    • 1pound ground beef
    • ¼cup coarsely grated yellow onion
    • Salt and pepper
    • 2tablespoons tomato paste
    • 1teaspoon ground cumin
    • 1teaspoon smoked paprika
    • 1teaspoon ancho chile powder or ½ teaspoon cayenne pepper
    • ½teaspoon garlic powder

    Assembly


    • ⅔cup sour cream
    • 4teaspoons adobo sauce, from 1 small can chipotles in adobo
    • 4extra-large, burrito-size (10-inch) flour tortillas
    • ¾cup jarred queso or shredded Mexican cheese
    • 1heaping cup very thinly sliced iceberg lettuce (cut into short, wispy strands)
    • ¾cup Pico de Gallo, drained well Or diced fresh tomatoes, no seeds (makes it runny) 
    • guacamole
    • oil for warming tortillas
    • Hot sauce, for serving

Directions


Step 1: Cook the filling
Heat oil in a large nonstick skillet over medium-high heat. Add beef and onion, season with salt and pepper, and cook until brown, about 5 minutes.  Stir in tomato paste and rest of fragrant spices; cook until liquid cooks off (about 3 minutes). Drain & transfer to a bowl.

Step 2: Make the spicy sour cream
In a small bowl, mix sour cream with adobo sauce. Season with salt and pepper.

Step 3: Assemble the wraps
Generously butter skillet & warm tortilla on 1 side, about a minute, just so its pliable & wont tear when folding.  Buttered tortilla goes on the outside (face2face with grill), then add meat filling to the center of the tortilla and spread into a circle. Top with queso or cheese, spread spicy sour cream over the tortilla, then add lettuce, guac and pico de gallo.

Step 4: Fold the wraps
On one side, fold the tortilla over the filling mixture, making small folds on each side as you go, until sealed.  A lil extra guac can help seal in the edges if needed. Repeat with remaining wraps.

Step 5: Crisp the wraps
Place wraps seam-side down. Place in panini press or George Foreman, if you have one & grill til cheese is melty.  Or heat 1 tablespoon oil in the skillet over medium heat and cook until golden and crispy, about 3-4 minutes per side.  Another option is to oil a cookie sheet , seams side down, brush the tops with oil and bake at 375° till golden brown.

Step 6: Serve
Serve ‘em hot with extra spicy sour cream, guac, salsa, and hot sauce on the side.  Enjoy!  😋🌮

Comments

Post a Comment