One day I was really craving Taco Bell’s Crunchwrap, so I decided to recreate it in the dining hall! This recipe is different from Taco Bell’s since it includes more vegetables, some of them being sauteed so that this dish is a mix between an enchilada and a crunchwrap. You could add a little more olive oil to the vegetables when sautéing, but just be careful otherwise the taco shell will turn soggy!
My main motivation to make this was because no one could drive me to TBell
Ingredients: (makes 1 “crunchwrap”)
¼ cup mushrooms
½ cup Spinach
Few slices of red or green bell pepper
Few slices red onion
1/3 cup green leaf lettuce
¼ cup beans, mashed (I used a mixture of Black beans, Kidney beans, and Chickpeas)
Few slices olives
1 slice pepper jack cheese (or any other cheese of your preference)
1/3 cup Mixed shredded cheddar and mozzarella cheese
1 taco shell, halved
1 whole wheat tortilla (10 in. or larger)
1 teaspoon olive oil
1 tsp chipotle or regular mayo
¼ cup salsa
Bottle of hot sauce
- Put a little olive oil on a panini maker or skillet. Place the tortilla on the skillet or panini maker and leave for about 30 seconds. Remove the tortilla and spread mayo only in the center of one side of the wrap.
- Saute bell peppers, red onions, spinach, mushrooms and olives with the olive oil for about 5-7 minutes on medium heat, until the spinach and mushrooms are cooked. While the vegetables are cooking, put the beans in a small bowl and mash them with a fork.
- Lay the slice of cheese in the center of the tortilla wrap. Place the mashed beans completely over the slice of cheese, flattening it with a fork (If it’s too high, the rest of the ingredients won’t fit in the wrap.) Put the sautéed veggies on top of the beans, then the lettuce. Place the taco shell on top, and sprinkle the shredded cheese over the taco shell.
- To close the tortilla wrap, pull the top of the tortilla down to the center. Pull the top right corner to the center, the bottom right corner to the center, and the bottom flap to the center. Then pull the bottom left corner and the top left corner to the center.
- Place the crunchwrap in a panini press and grill for about 3-4 minutes or until golden brown. Remove from the press and serve with salsa.