Brown ground beef in a skillet, then add taco
seasoning (according to package directions). Set
aside.
Bake the corn tortillas in the oven at 400 degrees
for a couple of minutes, until they are golden and
crunchy.
Microwave the flour tortillas, one at a time
(because they cool off quickly), for about 10
seconds to warm them up; this will make wrapping
easier. You could also warm them up in the oven;
just wrap them in aluminum foil and heat them up
for about 10 minutes at 350 degrees.
Starting with the bottom of the tortilla, fold the
edge up to the center. Continue doing this in a
clockwise or counter-clockwise movement until all
of the tortilla is folded over, and the filling is
entirely enclosed. If your filling isn't entirely
enclosed and you have an open spot, simply cut out
a circle from another flour tortilla and place it
on the exposed area, then wrap the tortilla again.
Spray a frying pan with cooking spray. Carefully
place the Crunchwrap, seam-side down, in the pan.
Press with a spatula and cook on medium-low heat,
for about 3 minutes, until the bottom is nice and
brown. Flip it over and cook for another 3
minutes. Serve and enjoy.
Originally Submitted
4/15/2013
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