Philly Cheesesteak Crunch Wrap
Equipment
- electric griddle
Ingredients
- 1 lb lean ground beef
- 1 medium onion thinly sliced
- 1 medium bell pepper thinly sliced
- 2 large garlic cloves minced
- 1 tbsp Lawry's Seasoning Salt
- 3 tbsp Worcestershire sauce
- 6 corn tostada shells
- 6 burrito sized flour tortillas
- cheese slices provolone, pepper jack, swiss, Colby jack, etc.
Instructions
- In a large skillet, brown the ground beef. Once the beef is mostly browned, scoot to the side and add in the onion and bell pepper slices. Once the vegetables begin to cook, combine with the ground beef and add in the minced garlic. Add in the seasoning salt and the worcestershire sauce. Continue to sauté until the vegetables have softened and are caramelizing.
- Once the ground beef filling is finished, begin to assemble the crunch wrap. On the large burrito sized flour tortilla place the cheese slice then top with the cheesesteak filling. If you like your cheesesteak super cheesy, then place another slice of cheese over the top of the filling.
- Place the corn tostada shell over top the cheese slices and the beef filling. The gently fold the flour tortilla around the corn shell trapping the filling inside. Place folded side down on a preheated electric skillet and allow to toast. The temperature of the skillet depends on your skillet. I like to set my skillet between 350°F and 400°F to achieve a nice toasted side without the corn shell beginning to become soggy.
- Once the folded side has toasted adequately, flip over with a flat spatula and toast the other side. In all toasting each side should take a total of around 10 minutes. Once the crunch wrap is finished toasting, serve immediately.
Nutrition
Serving: 1servingCalories: 272kcalCarbohydrates: 32gProtein: 21gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 1515mgPotassium: 497mgFiber: 3gSugar: 4gVitamin A: 629IUVitamin C: 28mgCalcium: 77mgIron: 4mg
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