Recipe courtesy of Jordan Andino
Show: The Kitchen
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Crunchy Taco Wrap
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Roasted Tomato and Jalapeno Salsa:

Directions

On a griddle over medium heat, lightly toast the 12-inch tortillas for 10 seconds on each side.

Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the large tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.

Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.

Roasted Tomato and Jalapeno Salsa:

Preheat the oven to 400 degrees F.

Toss together the oil, tomatoes, garlic, chipotle peppers, jalapeno and onions in a large bowl. Transfer to a baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.

Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.

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