Our crunchy wraps are even better because we add bacon!
These copycat wraps are such a big hit because they essentially combine a burrito and a taco. Why choose when you can have both in one?
Just like the taco and burrito before it, this wrap is endlessly customizable and can be made to your exact specifications.
Today, like most days, I was craving some bacon, so I made mine taco-seasoned-BLT style.
After you cook the bacon, brown up the beef in the bacon fat. When the beef is browned, remove it from the pan but keep the fat in the pan.
Get the onion nice and brown next. Then add some garlic and hot pepper. I used a habanero, but you can use a jalapeno if you don't want it to be as hot. After this, add the beef back to the pan and stir in the spices.
Meanwhile, break some taco shells in half and top them with cheese. Melt the cheese in the oven.
Start building your wrap: Beef first on the tortilla, then the taco shell with the cheese.
Lettuce, tomato and bacon go on next! Then fold the tortilla around the sandwich so the ends meet in the center.
Brown the wraps in a hot pan with a little butter, seam-side down first to seal the seam.
Crunchy, bready, spicy, savory, and with a nice fresh boost from the lettuce and tomato. These are a perfect little twist on the fast-food fave, and you don't even need to sit in a drive-thru line!
Dan Whalen has mastered the crunchy wrap. He has been blogging for over 6 years at The Food in my Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!