I still remember the first time I ever experienced a crunchwrap supremeš® I was in high school (freshmen or sophomore year). I was on the swim team & had a love/hate relationship with it, as did a few of my friendsā¦that said, myself and those friends would try to skip practice whenever we could get away with it š¤·š¼āāļø & what 16 year old skips a practice & doesnāt hit the taco bell drive-thruā¦.tbh those were probably my first & last crunchwrap supremes š Until recently, I hadnāt had one since I was skipping practice & my friends were pouring water bottles over my head so my hair was wet when I went home so my mom wouldnāt knowš³ - this is a true storyā¦.
A lot has changed since those days, eating habits included. Enter my healthier version of anāØEPIC GF DF CRUNCHWRAP SUPREMEāØ they donāt call it a supreme for nothing! This deserves the name šÆ Pure goodness. So damn good. A f*cking delight. Sound like something you need? We all need it - donāt lie to yourselfā¦
WHAT YOU NEED:
(makes 4)
4 siete burrito wraps
4 siete almond flour soft tortillas
4 siete hard shells
1/2 cup siete mild taco cashew queso
1 lb grass-fed beef
1 package of organic spicy taco seasoning
1/3 cup kite hill almond milk plain yogurt
1/2 red onion, diced
1/3 cup tomatoes, chopped
1/2 cup organic romaine, chopped
coconut or olive oil for pan
guacamole (optional side)
.
HOW TO:
Heat 2 tbsp. of oil over medium heat in a medium/large skillet. Add your ground beef and cook until browned, 3-5 mins - make sure to crumble beef as it cooks. Once almost cooked, mix in spice packet. Once fully cooked, split into 4 servings and set aside.
On a clean surface, lay out your burrito wrap. Lay one serving of beef down as the first layer. Top beef with 2-3 tbsp of cashew queso.
Next, split the hard shell taco in half. Lay the hard shell on top on the cheese to replicate a circle. Add your kite hill yogurt in an even layer over hard shell. Top with lettuce, tomatoes, and red onion (however much you would like).
Once your crunch wrap is filled, place an almond flour tortilla on the top as your last layer.
Next, carefully place your unfolded crunchwrap on a warm skillet over medium heat (make sure to spray pan before). NOTE: Let the burrito wrap warm up BEFORE folding the sides up - this will help prevent it from breaking. Once warmed, fold in all sides (as tight as possible) and lay a small plate on top to help hold it down. Let it cook on low-medium for about 5 minutes on each side or until crunchy and golden brown. Serve with a little guacamole and enjoy!
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