Instructions

Confused what a crunchwrap is or how to assemble? Jump to :35 of this video and see how! In an assembly line, divide the ingredients between the 4 burrito tortillas (if you're hungry make another 1 or 2 you can cut in half). In the very center of the tortilla, leaving about 1 1/2” to the edges (should be roughly the size of the tostada shells), add a thin layer of Carnitas and top with shredded cheese (the glue). Place the tostada shells on top and spread a thin layer of Chipotle Sauce on the shells. Add lettuce, tomato, and on the very top, more shredded cheese and Cilantro. Place the smaller street taco tortillas on top (this will ensure toppings don’t leak out once you fold the large tortillas edges around it).
(Jump to 1:15 of this video if you need a visual of how to fold.) Fold the edges of the large tortilla up over the small tortilla continuing to pleat the edges as you work your way around the edges until it's tightly sealed up, and place seam side down on your surface to maintain the fold.
Heat a large griddle or large nonstick pan over medium heat (no oil needed) and carefully place the crunchwrap seam side down in the pan. Add as many of the crunchwraps as will fit in the pan. Cover with aluminum foil to ensure the cheese inside will melt completely and the meat will completely warm through. Cook for 3-4 minutes and check the underside before flipping to ensure it’s browned and sealed. Flip and cover for another 2-3 minutes until the other side is browned.
Serve the crunchwraps with extra Chipotle Sauce, cilantro, salsa, and avocado. Extra tostada shells can also be used as chips.

Carnitas Crunchwrap

Ingredients

Instructions

Nutrition Facts

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