Name: Crunchy Taco Wrap
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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; 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

Watch how to make this recipe.

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.