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The ULTIMATE Beef Crunchwrap

If you love a taco crunch wrap supreme, you’re gonna love this!

A tortilla wrap layered with spicy sauce, smoky cheese, fresh lettuce and peppers topped off with Doritos. What’s not to love?! I love Mexican food and flavours, and this pairs SO well with our Spicy taco sauce, but you can use any sauce you prefer. It also doesn’t go too badly with an ice-cold margarita or a beer!

The ULTIMATE Beef Crunchwrap
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The ULTIMATE Beef Crunchwrap

Recipe by Blonde Meats FoodCourse: MainCuisine: MexicanDifficulty: Easy
Servings

3-6

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 6 tortilla wraps

  • packet of tortilla chips

  • 2tbsp olive oil

  • 4 cloves of minced garlic

  • 200g tomatoes

  • 500g minced beef

  • 1 beef stock cube

  • 2 diced bell peppers

  • 1tsp cumin

  • 1tsp garlic pepper

  • 1tsp oregano

  • 1tsp paprika

  • 1/2tsp onion salt

  • 1/2tsp rosemary

  • 1/4tsp celery salt

  • 1/4tsp cayenne pepper

Directions

  • Heat 1tbsp of oil over a medium heat and fry off the garlic and tomatoes for 3-4 mins until soften (before the garlic browns)
  • Turn the heat up and cook the minced beef for around 4-5 mins until brown.
  • Add a generous pinch of salt and pepper and add a beef stock cube and stir until melted and fully coated.
  • Next, add all of the herbs and spices and the bell peppers and mix until combined
  • Turn the heat to low while you prepeare the crunchwraps, stirring occasionally.
  • Put a griddle pan on a high heat so its nice and hot.
  • Layer sauce (of your choosing), cheese, beef, lettuce, then top with 2 torilla chips, and fold into a pentagone shape
  • Finally, grill the wrap on the hot griddle pan until nice and charred then serve whole or cut in half.

They’re great for when you have guests or want an extra side dish for a summer BBQ that is a crowd-pleaser and isn’t your typical BBQ food. These are perfect for whipping up in advance if you use them for a summer BBQ. You can cook all the filling beforehand, layer them up and toast them on the BBQ. If there are any leftovers, you can toast them again the next day or enjoy them cold. Also, if spice isn’t your thing, skip the jalapeño sauce and opt for sour cream, guac and salsa!

I posted a reel on my Instagram on how I layer and fold the Crunchwrap which you can find ‘here‘

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♡

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