CRUNCHY TACO WRAP

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Crunchy Taco Wrap image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

Four 12-inch flour tortillas
2 cups shredded Mexican blend cheese
2 cups prepared Mexican rice
12 slices cooked bacon
1 cup pico de gallo
Four 4.5-inch fried corn tortillas (see Cook's Notes)
1 cup sour cream
1 avocado, thinly sliced
1 cup store-bought or homemade salsa, recipe follows
1 stick (8 tablespoons) unsalted butter
1/2 cup oil
5 Roma tomatoes, halved
4 garlic cloves
3 chipotle chiles
1 small jalapeno
1 small Spanish onion, quartered
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sugar

Steps:

  • On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side.
  • Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.
  • Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.
  • Preheat the oven to 400 degrees F.
  • Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.
  • Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.

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