Taylor's Better than the Bell Crunchwrap
Taylor is on the Art team at StickerGiant
My favorite place to picnic is on my tailgate next to any lake in the mountains with my wife and my dog after a day of fishing or paddle boarding.
Large flour tortilla (the bigger, the better)
Tostada shell (the flatter, the better)
1 lb ground turkey
Shredded Mexican cheese
Fresh diced tomato
Hot sauce/salsa (optional)
In a skillet or large cooking pan, cook and crumble the ground turkey over medium-high heat.
When it is no longer pink, place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet.
Cook according to the package instructions.
Warm up the nacho cheese sauce in the microwave and set aside.
Lay one tortilla on a flat surface.
Spread a couple of tablespoons of nacho cheese in the middle of the tortilla about the same size circle as the tostada shell.
Place taco meat on top of the nacho cheese.
Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
Add salsa or avocado slices if you want.
To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings.
Keep doing that, folding as tight as possible, as you work your way around the tortilla to create almost a star pattern on the top.
Spray another skillet or cooking pan with cooking spray and heat over medium heat.
Place the crunchwrap, seam-side down, onto the skillet carefully so it does not explode.
Cook for 2-3 minutes, or until golden brown.
Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your crunchwraps.
Top with hot sauce, sour cream, or guacamole! Eat immediately.
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