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Taco Bell Crunch Wrap Copycat
Makes: 4 Crunch Wraps
• 1 lb. ground beef
• 2 tablespoons vegetable oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper
• 4 (12”) soft flour tortillas
• 4 (6”) corn tostada shells
• 4 (6”) flour tortillas
• 1 cup salsa
• 1 cup nacho cheese sauce
• 1/2 cup sour cream
• 1/2 cup shredded lettuce
• 1/2 cup diced Roma tomatoes
1. Prepare taco meat. Combine ground beef, oil, and spices in a large nonstick skillet over medium heat.
Use a wooden spoon to break up the meat as it cooks. Drain fat and set taco meat aside.
2. Create Crunchwraps. Place a large, soft burrito-size tortilla on a flat surface.
Spread 2 tablespoons salsa, 2 tablespoons taco meat, 2 tablespoons nacho cheese sauce onto a 5-inch circle
in the center of the tortilla.
3. Layer 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced
tomatoes. Add 2 tablespoons salsa, 2 tablespoons ground beef and 2 tablespoons nacho cheese sauce to the center,
leaving a generous border for folding.
4. Place the smaller flour tortilla on top. Tightly fold edges of large tortilla toward the center, creating pleats.
5. Spray the frying basket with oil. Turn the Crunchwrap over, pleated-side down, into the frying basket.
6. Air fry for 6 minutes, 3 minutes per side, until tortilla is golden. Repeat with remaining Crunchwraps.
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2019-07-12 3:14 PM
