![]() ![]() Toast each crunchwrap until golden brown, about 1 minute on each side. Heat a skillet over medium heat until hot. Carefully fold the outer edges of each tortilla toward the center, creating a circular package using five folds.ģ. Top each with a heaping tablespoon of sour cream.Ģ. Top each mound of taco meat with a tostada, then evenly divide the shredded lettuce, cheese sauce, tomato and diced olives. Evenly divide the taco meat among the tortillas, spooning a small circle on top of each. To assemble the crunchwraps, lay out each of the tortillas. Repeat with remaining Crunchwraps.8 extra-large (12-inch diameter) tortillasġ. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side.
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