Crunchwrap
A crispy, assembled wrap with a protein, vegetable layer, and crunchy textured base encased in a toasted tortilla. Warm components are layered and the tortilla is griddle-pressed until the exterior crisps.
Ingredients
Method
Season and cook the protein in a skillet over medium-high heat until done; drain excess fat.
Warm the tortilla briefly on the griddle or skillet to make it pliable.
Lay the warm tortilla flat on a clean surface. Arrange the crunchy base layer on the center-bottom quadrant.
Layer the cooked protein and cheese above the crunchy layer, then the vegetable layer above that.
Spread sauce on the upper portion of the tortilla, avoiding the center pile.
Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides, creating a square. Fold the top edge down and press gently to seal.
Heat oil on a griddle or large skillet over medium heat. Place the wrap seam-side down on the hot griddle.
Cook until the bottom is golden and crispy, about 2–3 minutes. Flip carefully and cook the other side until golden, another 1–2 minutes.
Transfer to a cutting board, cut diagonally if desired, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →