HOMEMADE CRUNCHWRAP! Yes Yes Yes. Because you’re making it at home and not driving through Taco Bell, It’s automatically healthier. I stopped eating fast food close to 10 years ago when I started getting into health and nutrition and actually being cautious about what I was putting in my body. The fast food chains add tons of things to their food, use horrible oils and who knows if they’re even sanitary. Anyway – crunchwraps are one of the things I missed – it’s just such a good flavor and texture combo.
What is in a Homemade Crunchwrap?
- Grass-Fed Ground Beef 85/15
- Dairy-Free Sour Cream ( I really like this one)
- Cashew Queso (duh) Recipe Here
- Pico de Gallo
- Shredded Romaine
- Nacho Tortilla Chips (I used Siete)
- Burrito Size Flour Tortilla
How Do You Fold a Crunchwrap?
Firstly, fold in one side so you can make sure it can reach the middle. If your crunchwrap closes and you get all the ends to touch, you’re in good shape.
Firstly, I started testing grain-free tortillas because they make my stomach feel better at the end of the day. I tried heating them up and as a result they just kept breaking. I didn’t think you guys would be into the crunchwrap struggle. Flour works the best because the tortillas are more malleable. Most importantly, I want you to get what you would eat! These crunchwraps are healthier because they are dairy-free and have way better ingredients. For example, I used the grain-free chips because it added more flavor than just a corn tostada. I hope you’ll give them a try!
Homemade Crunchwrap Supreme Recipe – Dairy-Free
- 1 lb grass-fed ground beef 85/15
- 1/2 medium onion diced
- 2 tsp olive oil
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup tomato sauce
- 3 tbs water
- 1/2 cup cashew queso recipe linked above
- 1 cup pico de gallo I used storebought
- 1 cup shredded romaine
- 1/2 cup dairy-free sour cream I like Forager (linked above)
- 6 Burrito Size Flour Tortillas
- 1 bag Siete Nacho Chips
- In a skillet on medium heat add olive oil and diced onions. Saute until translucent, about 5 minutes
- Add ground beef to the skillet – break up with a spatula or spoon and cook until completely cooked through about 7 minutes. Drain
- Add the drained meat/onion mix back to the skillet and add remaining taco ingredients
- Turn the heat to low and simmer 10 minutes if you have longer, cover and let it go until you’re ready. It gets better with time.
- Smear a heaping tablespoon of cashew queso onto the center of each tortilla
- Add ground beef on top of the queso circle you created
- Add about 4 crushed chips on top of the beef mixture
- Layer on the sour cream (about 1 tablespoon)
- Add the pico de gallo + shredded lettuce
- Close up the tortilla bringing 1 side in at a time and crimping the remaining edges. *As long as you get it closed and all of your ends are touching you should be good!
- Add 1-2 tbs of olive oil to a skillet on medium heat and place the crunchwraps seem side down on the pan. Cook for 1-2 minutes on each side until golden brown.