Description
A must make every TACO TUESDAY! Trust us and thank us later!
Ingredients
Scale
- 2 Cut da Carb Flatbread
- 8 oz 96/4% Ground Beef
- 2 tsp OUR Taco Knight
- 1–1/2 cup Lite 3 Cheese Blend Shredded
- 3/4 cup Roasted Corn
- 2 Mini Sweet Red Pepper
- 2/3 cup Chopped Onion
- 4 tbsp Lite Sour Cream
- 4 tbsp Medium Salsa Con Queso
- 1 I Can’t Believe It’s Not Butter Spray
Instructions
- Caramelize your chopped onions in a small fry pan. I fry them on a high heat, once start to brown add a little bit of water, stir and repeat that process until it is all golden brown;
- While your onions caramelize, cook your ground beef with taco seasoning in your other fry pan;
- While the above cooks, chop up your sweet red peppers;
- Warm up the salsa con queso just a little so it isn’t cold inside your wrap. Don’t overheat or your flatbread could tear;
- Once your meat is done, set aside to cool down;
- When your onions have caramelize, add your corn with them to warm up. If using frozen corn, leave in until they have thawed and warmed slightly. Once that is done, set aside;
- Lay out your flatbread;
- Layer the middle of your flatbread with your ingredients starting and ending with ½ each of shredded cheese. This helps melt the cheese;
- Fold up like a present starting with the bottom of your flatbread, then the bottom left corner, side…etc.;
- Spray your folded side down with ICBINB and put in your fry pan. Give it a couple minutes on level 7 (med/high) so it turns golden and crispy;
- Spray the top of your crunchwrap with ICBINB and flip;
- Once that side is golden, spray the sides and use your spatula to hold one side up and the your ICBINB bottle for the other side. Keep turning the wrap all around so it gets the sides golden;
- When done, place on a mat and cut in half then ENJOY!
- Prep Time: 15
- Cook Time: 20