Our 4 Versions of The Crunch Wrap Supreme
OUR TAKE ON THE OG CRUNCH WRAP SUPREME
serves 4
4 burrito-size flour tortillas
4 street taco size flour tortillas
4 tablespoons The Store Queso
The Store Taco Meat, heated
4 hard shell taco shells
3/4 cup sour cream
2 cups shredded lettuce
1 tomato diced
salt and pepper
1 cup shredded Mexican cheese blend
cooking spray
Heat griddle to 350F.
Place a burrito size torilla on your cutting board. Spread 1 tablespoon of The Store Queso in a circle in the center of the tortilla, leaving the outside 2-inches uncovered.
Spoon The Store taco meat over the queso and spread into a thin layer.
Break a hard shell taco shell in half and place over the taco meat layer. Spread sour cream on the hard shell taco shell. Sprinkle with lettuce, tomatoes, and shredded cheese. Season with salt and pepper.
Place one street taco sized tortillas over the cheese to cover the middle. Fold the edges of the tortilla up over the small tortilla.
Spray griddle with cooking spray. Place folded side down on the griddle. Cook about 1-3 minutes, or until toasted and brown. Spray bottom lightly with oil and flip to and toast the bottom, about 1-3 minutes or until toasted and browned.
Remove from the heat and repeat with remaining tortillas.
THE VEGETARIAN REIGNS SUPREME
serves 4
4 burrito-size flour tortillas
4 street taco size flour tortillas
Salsa Queen Queso Chipotle
Rico Refried Pinto Beans
Rico Black Bean & Corn Salad
4 hard shell taco shells
3/4 cup sour cream
2 cups shredded lettuce
1 tomato diced
salt and pepper
1 cup shredded Mexican cheese blend
cooking spray
Heat griddle to 350F.
Place a burrito size torilla on your cutting board. Spread 1 tablespoon of Salsa Queen Chipotle Queso in a circle in the center of the tortilla, leaving the outside 2-inches uncovered.
Spread Rico refried beans over the queso and top with 2-3 spoonfuls of Rico black bean and corn salad. Break a hard shell taco shell in half and place it on the black beans. Spread sour cream on the hard shell taco shell. Sprinkle with lettuce, tomatoes, and shredded cheese. Season with salt and pepper.
Place one street taco sized tortillas over the cheese to cover the middle. Fold the edges of the tortilla up over the small tortilla.
Spray griddle with cooking spray. Place folded side down on the griddle. Cook about 1-3 minutes, or until toasted and brown. Spray bottom lightly with oil and flip to and toast the bottom, about 1-3 minutes or until toasted and browned.
Remove from the heat and repeat with remaining tortillas.
THE BBQ CHICKEN MAC
serves 4
4 burrito-size flour tortillas
4 street taco size flour tortillas
4 cups The Store Mac and Cheese
2 cups The Store Shredded Chicken
1 cup Chili Cheese Fritos
1 cup shredded Mexican cheese blend
cooking spray
Heat griddle to 350F.
Place a burrito size torilla on your cutting board. Spread 1 cup of The Store mac and cheese in a circle in the center of the tortilla, leaving the outside 2-inches uncovered.
Spoon The Store shredded chicken over the mac and cheese.
Sprinkle 1/4 cup Fritos followed by 1/4 cup shredded cheese over the chicken.
Place one street taco sized tortillas over the cheese to cover the middle. Fold the edges of the tortilla up over the small tortilla.
Spray griddle with cooking spray. Place folded side down on the griddle. Cook about 1-3 minutes, or until toasted and brown. Spray bottom lightly with oil and flip to and toast the bottom, about 1-3 minutes or until toasted and browned.
Remove from the heat and repeat with remaining tortillas.
THE VERDE CRUNCH WRAP
serves 4
4 burrito-size flour tortillas
4 street taco size flour tortillas
1 16-oz Rico Refried Pinto Beans
1 16-oz Rico Chile Verde Kit
1 Salsa del Diablo Tomatillo Guacamole
4 hard shell taco shells
2 avocados, mashed and seasoned with salt and pepper
1/2 cup sour cream
1 1/2 cups shredded lettuce
1 cup shredded monterey jack cheese
cooking spray
Heat griddle to 350F.
Place a burrito size torilla on your cutting board. Spread a few tablespoons of Ricos refried beans in a circle in the center of the tortilla, leaving the outside 2-inches uncovered.
Spoon 1/4 of the Rico chile verde kit over the refried beans. Drizzle with about a tablespoon of Salsa del Diablo Tomatillo Guacamole.
Break a hard shell taco shell in half and place over the meat layer. Spread 1/4 of the mashed avocado over the taco shell, followed by a few tablespoons of sour cream. Sprinkle with lettuce and shredded cheese.
Place one street taco sized tortillas over the cheese to cover the middle. Fold the edges of the tortilla up over the small tortilla.
Spray griddle with cooking spray. Place folded side down on the griddle. Cook about 1-3 minutes, or until toasted and brown. Spray bottom lightly with oil and flip to and toast the bottom, about 1-3 minutes or until toasted and browned.
Remove from the heat and repeat with remaining tortillas.