A friend of Scott’s introduced us to the fast food sensation of the crunch wrap back when it first hit the stores. As soon as I took my first bite, I was already thinking exactly how I was going to make them at home.
Our first attempt at copying the crunch wrap was a huge hit for Scott and I. Not only did it meet the expectations we had in a crunch wrap, but it was so much better. Better flavor, better ingredients. It’s still one of our favorite things and always hits the spot.
As an added bonus, it turns out that Scott is a master wrapper. So ours are always beautiful too. If you want to try crunch wraps out for yourself, here’s our little “rewrap” on the crunch wrap.
- Large burrito shells
- Corn tostado shells
- Ground “seitan” (or meat of your choice, if you aren’t looking for a vegetarian meal)
- Lettuce, shredded or chopped up into small pieces
- Tomatoes, diced small
- Olives, minced
- Nacho Style Cheese Sauce (Newman's Own has a delicious version we enjoy.)
- Sour Cream
- Taco Seasoning
- Put a skillet on the stove and turn it to med-high and let it heat up.
- In another skillet, add oil and your ground seitan. Add taco seasoning and heat until browned.
- Spread cheese sauce in a circle about the size of a tostado shell in the middle of your burrito shell.
- Put some seitan on top of the cheese.
- Place the warmed tostado shell on top.
- Top with lettuce, tomatoes and olives.
- Squeeze a little sour cream on the top.
- Wrap it up!
- Put a little oil in your now hot skillet and carefully place your wrap folded side down into the oil.
- Do a quick turn and flip it to brown the other side.
- Enjoy immediately for ultimate level of crunch.