30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Taco Bell-Style Pizza Crunch Wraps
A sophisticated take on the Crunch Wrap, featuring slow-cooked short rib, a San Marzano tomato sauce, artisanal cheeses, and a crispy fried wonton wrapper for added texture.
Total Time
120
Yield
4
Calories
850 cal
Difficulty
Hard
Cuisine
Fusion
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What You'll Need
Equipment:
Slow cooker, Large skillet, Saucepan, Deep fryer or pot for frying, Spatula, Cutting board, Knife •
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Instructions
Slow-cook the Short ribs with red wine and thyme for 3-4 hours, or until tender. Shred the meat.
To make the Sauce, heat olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Stir in San Marzano tomatoes and simmer for 30 minutes. Stir in basil.
Fry the Wonton wrappers in hot oil until golden brown and crispy. Drain on paper towels.
Warm the flour tortillas slightly.
Place a tortilla on a flat surface. Spread 2 tablespoons of the San Marzano tomato sauce in the center.
Top with a fried wonton wrapper, then 1/4 of the shredded short rib, 1/4 cup of provolone cheese, 1/4 cup of parmesan cheese, and 1/8 cup of roasted red peppers.
Fold the edges of the tortilla towards the center, pleating as needed to enclose the filling. Press gently to seal.
Heat a large skillet over medium heat. Cook the Crunch Wraps for 4-5 minutes per side, or until golden brown and crispy.
Serve immediately with Crème fraîche and Balsamic glaze.
