CRUNCHY WRAP TACOS

A GREAT GRAB AND GO MEAL CRUNCHY WRAP TACOS

By Rebecca Weaver

"Healthy and nutritious, crunchy wrap tacos are a powerhouse of protein and nutrients needed to keep you and the kiddos going strong for those busy school days and event-filled evenings."

It’s that time of year again… Back to School! While these very words may stress parents out, back to school doesn’t have to be a season of dread. Keep life easy breezy with simple meal ideas you and your family can devour while on the go. This crunchy wrap taco recipe is a great “grab and go” meal that can be enjoyed while en route to soccer or dance practice, or during those lunch time rushes. Healthy and nutritious, crunchy wrap tacos are a powerhouse of protein and nutrients needed to keep you and the kiddos going strong for those busy school days and event-filled evenings. You have enough on your plate with the school year upon us, so take one thing off by enjoying these tasty handhelds you can eat on the go!

INGREDIENTS

1lb ground chicken, turkey, beef, or your favorite plantbased meat substitute 1 15oz can black beans (rinsed and drained) 1 8oz package ready to eat pre-diced vegetable trinity (tomatoes, green peppers, onions) 1 15oz jar salsa con queso 1 8oz sour cream 1 8oz guacamole 1 package taco seasoning 1 package flour tortillas (Burrito size) 1 package corn tostadas or street tacos corn tortillas Olive or coconut oil Optional: Jalapeño peppers or black olives

DIRECTIONS

1. In skillet, brown the ground chicken, turkey, beef or plant-based meat alternative until cooked through. Add taco seasoning and black beans, stirring to combine seasoning and beans in with meat. Cook an additional 5 min or until warm; remove mixture from heat. Preparing Crunchy Wrap Tacos… Now it is time to pretend we are making a layered pizza!!

2. Place one burrito size flour tortilla down on large plate. Spoon and spread 2 Tbsp of salsa con queso onto tortilla. Place about 2.5 Tbsp of ground meat and bean mixture on top of queso.

3. Sprinkle on your favorite taco sauce. If you are using sour cream, place a dollop of sour cream on top of your taco sauce.

4. Place one corn tostada on top of meat and taco sauce. (Note: if you are using street tacos, you will need to fry the street tacos to get them nice and crispy prior to assembling the crunchy wrap tacos. I fry mine in about ½ cup coconut oil for a few minutes on each side until they turn golden brown and then drain on a paper towel.)

5. Spread about 2 Tsp of guacamole onto corn tostada. Add about 1.5 Tbsp of diced vegetables. (You can also use your favorite salsa if you would like but be careful not get a lot of the salsa juice in your crunchy wrap taco or it will be soggy and hard to fry.)

6. Once you have assembled your tower of deliciousness, it is time to fold and fry!

7. Set another skillet on the stove and add approximately 2 Tbsp of olive or coconut oil to the pan with heat set to medium to medium-low heat.

8. Start folding your tortilla by bringing in one side up to the center and layer each new fold on top of the previous fold as you go. (The idea is to make your folds as tight as possible so you cannot see the interior ingredients. I usually get four to five folds and all my goodies are tucked nicely inside.)

9. Place the crunchy wrap taco folded side down in your warmed oil. Let fry for about

3-4 minutes or until golden brown. (I use a spatula to lift it up slightly and take a little peek so I know when to turn it. This could be helpful as everyone’s stove temperatures may vary)

10. Once the folded side has browned, use a spatula to carefully flip the crunchy wrap taco over. (It can be helpful to use a second spatula or a pair of kitchen tongs to guide the taco until you get used to flipping.) Brown the bottom of your crunchy wrap taco 3-4 minutes.

11. Remove from pan and set aside to cool for a few minutes before you can grab and be on your way! If you are enjoying this meal around your dinner table, crunchy wrap tacos can be enjoyed with your favorite chipotle dipping sauce. I make a homemade sauce using 1.5 cup ranch dressing and 2 Tsp of Chipotle pepper sauce.

Special Notes: Crunchy wrap tacos make great leftovers and can be wrapped in foil and placed in the oven or toaster oven the next day for a quick and easy lunch.

This entrée can be spiced up with your favorite add-ons… feel free to add in jalapeño peppers, banana peppers, black olives or anything else that excites your taste buds!

REMEMBER… KEEP IT SIMPLE,

HEALTHY, AND FLAVORFUL!! HAVE A GREAT SCHOOL YEAR!