Crunch-Wrap
Edible SLO
September 18, 2024
By Chef Rachel Ponce
Designed to keep the mess enclosed, Taco Bell’s crunch-wrap is on-the-go convenience. The exterior crunch complements the gooey cheese center and packs a protein punch, too. In this recipe, a Juicy Lucy-style burger patty makes it even more savory.
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Ingredients
Adjust Servings
| 20 ounces ground beef | |
| Salt and pepper, to taste | |
| 4 slices American cheese | |
| 1 onion, thinly sliced | |
| 4 large flour tortillas | |
| 2 cups shredded Cheddar cheese | |
| Pickles | |
| ½ pound bacon, cooked and crumbled | |
| Ketchup | |
| Mustard | |
| Olive Oil or Cooking Spray |
Directions
1.
Step 1
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2.
Step 2
Lay out large flour tortilla on flat surface and spread layer of shredded Cheddar cheese in the center. Place cooked stuffed burger patty atop shredded cheese. Top burger patty with pickles, caramelized onions, crumbled bacon, ketchup and mustard. Carefully fold edges of tortilla toward center to enclose, creating a hexagon shape.
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3.
Step 3
Heat skillet or griddle over medium heat and lightly brush with olive oil or cooking spray. Carefully transfer crunch-wrap to skillet, seam side down, and cook 2−3 minutes until bottom is golden brown and crispy. Gently flip crunch-wrap and cook 2−3 minutes more until other side is golden brown and crispy. Remove from skillet, slice into wedges and serve hot.
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