Crunchy Taco Wrap
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1582
- Total Fat
- 101
- Saturated Fat
- 38
- Carbohydrates
- 136
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 38
- Cholesterol
- 170
- Sodium
- 2079
- Total: 35 min
- Active: 35 min
Ingredients
Four 12-inch flour tortillas
2 cups shredded Mexican blend cheese
2 cups prepared Mexican rice
12 slices cooked bacon
1 cup pico de gallo
Four 4.5-inch fried corn tortillas (see Cook's Notes)
1 cup sour cream
1 avocado, thinly sliced
1 cup store-bought or homemade salsa, recipe follows
1 stick (8 tablespoons) unsalted butter
Roasted Tomato and Jalapeno Salsa:
1/2 cup oil
5 Roma tomatoes, halved
4 garlic cloves
3 chipotle chiles
1 small jalapeno
1 small Spanish onion, quartered
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sugar
Directions
- On a griddle over medium heat, lightly toast the flour 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 the 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 flour 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, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed 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.
Cook’s Note
The Roasted Tomato and Jalapeno Salsa is optional. To fry the corn tortillas: Heat a large Dutch oven with 1 inch of blended olive-vegetable oil over medium-high heat; use caution and do not leave unattended. Cook the tortillas in batches until light golden brown, about 30 seconds on each side. Remove to a paper towel-lined plate.