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- Prep
- 10 mins
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- Total
- 20 mins
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- Serving
- 4
Tex Mex Crunch Wrap
Featured product
Tex Mex Shredded Cheese
Taco night made easy. This delicious blend of cheeses is slightly spicy yet creamy, and is perfect for tex-mex dishes. It melts easily.
Ingredients
- 4 large flour tortillas
- 1 tbsp olive oil
- 1 cup Armstrong Tex Mex Shredded Cheese
- 1 medium tomato, diced
- ½ white onion, thinly sliced
- 1 cup shredded lettuce
- 225g lean ground beef
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 tsp lime juice
Directions
- Cook the beef: In a skillet over medium heat, heat olive oil. Add ground beef and cook, breaking it up with a spatula, until browned (5–7 minutes). Stir in chili powder, cumin, salt, and pepper. Mix well, then set aside.
- Sauté the onion: In the same skillet, lightly sauté the white onion for 1–2 minutes just to soften the edge.
- Warm the tortillas: Heat a dry pan over medium heat. Warm each tortilla for about 30 seconds per side until soft.
- Assemble the wraps: Place each tortilla on a flat surface. Layer on beef, lettuce, tomato, onion, and a generous handful of Armstrong Tex Mex shredded cheese. Add a dash of lime juice.
- Wrap it up: Fold the sides in, then roll tightly from the bottom into a burrito-style wrap.
- Toast for melty goodness: Return the wrap to the pan, seam-side down. Toast for 1–2 minutes per side until golden and the cheese melts.
- Serve: Slice in half and serve.
