Ingredients
Scale
- For each crunchwrap, you’ll need:
- 1 large spinach wrap or flour tortilla
- 1 tostada shell
- Some Creamy Green Avocado Cilantro Bean Dip (recipe here)
- Hot, cooked taco meat (chicken or beef, or skip it for a vegie version)
- Shredded extra sharp cheddar cheese
- Chopped onion, tomato, and/or peppers (whichever you please)
- For serving: A bed of greens, Greek yogurt or light sour cream, salsa, cilantro
Instructions
- Heat the tostada shell in the oven at 400 for a few minutes till it’s good and hot.
- Heat a frying pan over medium heat and spray with cooking spray or brush lightly with oil.
- Take the large wrap (or flour tortilla) and warm it for about 15 seconds in the microwave to make it pliable.
- Set the wrap in the hot frying pan and sprinkle the center of the wrap with some cheddar cheese, hot taco meat and chopped vegies of choice.
- Now take the hot tostada shell out of the oven, spread the tostada shell with bean dip and set it on top of the meat and vegies in the frying pan. Add more meat and vegies on top of the tostada and then sprinkle some more shredded cheese on top of the tostada shell.
- Fold up the wrap over all this goodness, origami style, holding the folds in place till the bottom of the crunchwrap is toasted and brown (or use a lid from a frying pan to hold it flat while the bottom cooks). (See this post for step-by-step photo instructions.)
- Turn the crunchwrap over to toast the “origami” side. Don’t worry if the wrap didn’t totally enclose the toppings. The middle will just get a little toasted. It’ll still be yummy.
- When the “top” is toasty brown, set the crunchwrap on a bed of greens and serve with your choice of toppings and garnishes.
- Enjoy it while it’s hot!