BUT MAKE IT FASHUNNN: Gluten & Dairy Free
This copycat cult classic will get you feeling nostalgic for the good ol' college days when Tacobell was a dietary staple. Our recipe takes you right back but without the hangover, replacing the junk with nutritious full of flavor goodness.
SALT TIP: Really enhance the authentic feels by wrap these in parchment paper, turning on Netflix & enjoy!!!!
**MAKES 4 CRUNCHWRAPS**
FOR THE BEEF
- 1 TBSP avocado oil LINK
- 1 CLOVE garlic
- 1/2 CUP finely diced white onion
- 1 LB Grass-finished Beef LINK
- 1 PACKAGE Siete Foods Taco Seasoning LINK
- 1/3 CUP Beef Jalapeño Sea Salt Bone Broth LINK
- 1/2 finely chopped Jalapeno
FOR THE CRUNCH WRAP SUPREME
- 4 SIETE FOODS grain-free Burrito Sized Tortillas
- 8 Siete Foods Cassava Flour Tortillas
- Avocado oil spray
- 1/4 CUP dairy-free sour cream LINK
- 1 CUP shredded iceberg + 1 HANDFUL cilantro mixed together
- 1/3 CUP diced heirloom tomatoes
- Hot Sauce to taste LINK
- Preheat the oven to 375℉. Line a large baking sheet with parchment paper, brush or spray each side of 4 taco size tortillas with avocado oil, set aside. Note, the remaining 4 taco sized tortillas will not be baked, they will be the final layer to the Crunchwrap and crisp up in the skillet.
- Heat a large skillet (preferably cast iron) over medium heat. Once hot, add 1 tbsp avocado oil. Add in finely chopped garlic to one side of the pan all together to avoid burning and to cook evenly. After 1-2 minutes add in the finely diced onions. These will sweat out quickly, just 1-2 minutes on these as well.
- Place the taco tortillas in the oven for 8-10 minutes, until they just start to golden, you want them crispy on both sides.
- Add the ground beef to the skillet, breaking up with a wooden spoon until cooked through, about 7-8 minutes.
- Remove the taco tortillas (now tostadas) set aside.
- Strain the beef to remove excess fat and liquid (you will add liquid back in so it will not dry out). Place beef back into the skillet, add in the package of taco seasoning with the bone broth. Cook and stir about 3 more minutes until the liquid is absorbed. Remove from heat and cover.
- Set up your assembly line: *Tostadas *ground beef *sour cream *shredded lettuce, cilantro, and diced tomatoes mix together *uncooked taco tortillas.
- Wipe down the skillet with a paper towel for a clean slate to heat your burrito size tortillas. Heat a teaspoon avocado oil, once sizzling, carefully heat each side of the burrito sized tortillas about 15 seconds each side, this makes them more pliable. You are going to prepare each Crunchwrap separately so heat the burrito tortillas as you go.
- Place your skillet with the burrito sized tortilla on a trivet near your assembly line to start building your Crunchwrap. Working directly off of the skillet makes it easier to flip once it’s all stacked and pleated together, however, you will have to proceed with caution as the skillet will be warm. You can also work off of a cutting board and transfer the Crunchwrap back to the skillet.
- Scoop 2-3 tablespoons of beef onto the burrito sized tortilla in your skillet or on your board, drizzle sour cream on top of the beef, place 1 tostada on top. Add 1-2 tablespoons of the lettuce tomato mix, a final drizzle of sour cream, top this off with an uncooked tortilla. From here you will take the burrito tortilla and create accordion pleats all the way around. Flip the Crunchwrap pleated side down on the skillet, transfer back to the stove.
- Cook the pleated side 3 minutes until crispy. Flip and cook the other side for 1-2 minutes if you worked off of the skillet & 3 minutes if you worked off of a cutting board. Each side should be golden, crispy & sealed together.
- Repeat, stack or cut, and enjoy!