TACO BELL CRUNCHWRAP SUPREME

I don’t know the name of the food origami master at Taco Bell who created this perfectly portable hexagonally shaped flat wrap in 2005, but let me just give him or her a shout-out right now for inventing what would quickly become the chain’s top-selling menu item—that is, until the Doritos Locos Tacos hit the scene in 2012. The Crunchwrap is pretty genius: a soft flour tortilla is folded around a crispy tostad shell separating the warm ingredients (beef and nacho cheese) from the cold ingredients (sour cream, lettuce, and tomatoes). The whole thing is pressed in a flat-iron grill until browned, keeping all its contents sealed up so well inside that it’s a perfect on-the-go creation. Before a test group approved the name “Crunchwrap” for the once limited-time only item, other proposed names included “Crunchilada,” “Crunchwich,” “Origami Tostada,” and my personal favorite, the “Mexigon.”

To make a perfect clone of the chain’s seasoned ground beef, you’ll need some oat flour or you can grind some yourself from rolled oats using a small food processor or coffee grinder.

SEASONED GROUND BEEF (TACO MEAT FILLING)
1 ounce (¼ cup) oat flour (see Tidbits to make your own)
½ pound ground beef (20 percent fat)
2 teaspoons chili powder
1¼ teaspoons Knorr tomato bouillon
½ teaspoon onion powder
¼ teaspoon granulated sugar
¼ teaspoon unsweetened cocoa powder
⅛ teaspoon salt
⅛ teaspoon garlic powder
½ cup water

4 12-inch flour tortillas
½ cup Tostitos Smooth & Cheesy Dip
4 6-inch crispy yellow corn tortillas (tostadas)
¼ cup reduced-fat sour cream
½ cup thinly sliced lettuce
⅓ cup diced tomatoes


Cooking method

1-Combine all of the seasoned beef ingredients in a medium bowl. Use your hands to thoroughly incorporate everything into the ground beef until you have a pasty mixture.

2-Preheat a skillet over medium heat and add the ground beef mixture to the pan. Brown the beef mixture for 5 to 6 minutes or until cooked. Use a spatula or wooden spoon to break up the ground beef as it cooks to give a smooth texture without any big chunks.

3-To build each serving, place a flour tortilla on a plate or cooking surface and spread 2 tablespoons of cheese dip in the center.

4-Spread about ⅓ cup of seasoned ground beef on one side of the crispy corn tortilla. Turn the tortilla over, beef-side-down, onto the cheese dip.

5-Spread 1 tablespoon of sour cream onto the crispy tortilla.

6-Sprinkle about 2 tablespoons of lettuce over the sour cream, followed by a heaping tablespoon of diced tomato.

7-Fold one side of the flour tortilla all the way over onto the crispy tortilla. Work your way around, folding the flour tortilla 5 more times, until the wrap has six sides and the crispy tortilla is concealed. Turn it over onto the folded side to keep it from unfolding. Repeat with the remaining servings.

8-Preheat a nonstick skillet over medium heat. Working with one serving at a time, place a wrap into the hot skillet with the folded side of the tortilla down. Place a medium saucepan filled about halfway with water for weight (or a heavy cast-iron skillet) onto the wrap, pressing it down into the pan. Cook the wrap for 1 minute or until golden brown on the bottom. Flip the wrap over and press down again with the heavy pan and cook for another minute or until the second side is browned. Repeat with the remaining wraps and serve them hot.

9-(OPTIONAL) You can easily make oat flour from rolled oats using a small food processor or a coffee grinder. Measure a heaping ¼ cup of rolled oats (such as Quaker Old Fashioned rolled oats— not instant) into the machine and grind for about 30 seconds to make a fine flour.

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