Name: Barbacoa Crunchwrap Supreme
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 1 large flour tortilla; 4 oz nacho cheese sauce; 4 oz barbacoa, shredded; 1 hard taco shell; 1/4 cup pinto beans; 1/4 cup corn salsa; 1/4 cup pico de gallo; 1 tbsp sour cream; 1/4 cup shredded Monterey Jack cheese; 1 tbsp vegetable oil, for frying; Cilantro-lime dressing, for dipping; Guacamole, for dipping

1

Lay the large flour tortilla flat on a work surface.

2

Spread the nacho cheese sauce in the center of the tortilla.

3

Layer the shredded barbacoa over the nacho cheese.

4

Break a hard taco shell in half and place the two halves on top of the barbacoa to create a crunchy layer.

5

Top with pinto beans and corn salsa.

6

Add a layer of pico de gallo.

7

Add a dollop of sour cream.

8

Sprinkle the shredded cheese over everything.

9

Carefully fold the edges of the flour tortilla in towards the center, creating a hexagonal shape and enclosing all the fillings.

10

Heat vegetable oil in a skillet over medium heat.

11

Place the crunchwrap seam-side down in the hot skillet to seal it.

12

Cook for 2-3 minutes per side, until each side is golden brown and crispy.

13

Remove from the skillet, slice in half, and serve immediately with optional dipping sauces like cilantro-lime dressing or guacamole.

Barbacoa Crunchwrap Supreme

Ingredients

12 Ingredients

Instructions

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