Crunchwrap

Why stop for fast food when the recteq version is so much better? The kids will especially love this fun Crunchwrap. Load it up and eat it up! 



Ingredients:

  • 4 large burrito flour tortillas
  • 4 small flour tortillas
  • 4 corn tostadas
  • 2 pounds ground beef
  • ¼ cup taco seasoning
  • 1 tablespoon Ray's Loco Gringo
  • 16 ounces fresh roasted salsa
  • 16 ounces Colby jack cheese
  • 8 ounces tomatoes diced
  • ½ head lettuce, shredded
  • 10 ounces crema
  • Dashes favorite hot sauce

Instructions:

  1. Preheat recteq to 400°F with a cast iron skillet.
  2. Cook the ground beef until done, drain excess grease if necessary.
  3. Add 8 ounces salsa, taco seasoning and Ray's Loco Gringo, allow to sauté 3-5 minutes. Remove from the grill and allow to cool slightly.
  4. In an oiled cast iron skillet, arrange the large flour tortillas in an overlapping pattern allowing ½ of the tortilla to lay over the side of the pan.
  5. Fill the bottom with the seasoned beef mixture and top with the shredded cheese, cover the center with the crispy corn tostadas.
  6. Top additionally with the shredded lettuce & tomatoes.
  7. In a small bowl combine the remaining salsa and crema with the hot sauce. Pour over the lettuce & tomatoes.
  8. Place 1-2 small flour tortillas in the center and then fold the larger burrito-style tortillas over the top to encase the crunchwrap.
  9. Place a cast iron pan on the top to help weigh down the tortillas. Place in the recteq for 20-25 minutes until the tortillas are crispy.

Serving Suggestion:

Spice up your Taco Tuesday with this Crunchwrap recipe along with chips and a crunchy salad topped with spicy Ranch dressing.