Who doesn’t love a Crunchwrap?! Make them at home with your Southwest Blend and thank us later 😉

 

Serves: 4

Time: 30 minutes

Ingredients:

Taco Meat:

• 1 tablespoon avocado oil
• 1 pound ground beef, 85% lean
• 2 tablespoons Harmony Southwest Blend
• 1 teaspoon tapioca flour or cornstarch
• 1/3 cup cold water
• 1/3 cup shredded Mexican blend cheese

For the Wrap:

• 8 12-inch burrito-sized almond flour, or flour tortillas (I like Siete Foods tortillas)
• 4 (5-inch) tostadas, homemade or store-bought
• 1 cup whole-milk Greek yogurt or sour cream
• 2 avocados, mashed
• 3 cups shredded lettuce
• 2 tomatoes, diced
• 1 tablespoon avocado oil

  

Instructions:

Make the Taco Filling:

• Heat the avocado oil in a large skillet over medium heat. Add the meat and cook, using a wooden spoon or meat masher to break the meat up, until the meat is almost fully browned, about 5 minutes.
• Stir in the Southwest Blend and cook, stirring occasionally, until the meat is no longer pink and is fully browned.
• If you like a more “saucy” beef, whisk the tapioca flour or cornstarch with the cold water in a small bowl, and stir it into the meat, then simmer until the liquid dissolves, 3 to 5 minutes.
• Remove the meat from the heat and immediately stir in the shredded cheese until melted.

Assemble the Wraps:

• Place 4 of the flour tortillas on a large cutting board. Place a tostada in the center of the tortilla and using a scissor or a knife, trim the flour tortilla to be the same size as the tostada. Set aside.
• Divide the beef filling among 4 of the untrimmed flour tortillas and top each with Greek yogurt (or sour cream). Place a tostada on top of the yogurt. Top with mashed avocado, and shredded lettuce, tomatoes. Top with the smaller trimmed tortilla and gently fold the large tortilla to form a large burrito wrap.
• Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the wraps seam-side down and cook until golden brown and crisp on both sides, 1 to 2 minutes on each side. Slice in half and serve.