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Spicy Chorizo Crunchwrap
80% authentic · Mexican-Inspired
A flavorful twist on the Crunchwrap Supreme, using spicy Mexican chorizo, a blend of cheeses, pickled jalapeños, and a chipotle crema for an extra kick.
Ingredients
- Mexican chorizo (raw)1 lb
- Large flour tortillas4
- Tostada shells4
- Shredded Monterey Jack cheese1/2 cup
- Shredded cheddar cheese1/2 cup
- Pickled jalapeño slices1/4 cup
- Sour cream1/4 cup
- Chipotle peppers in adobo sauce1-2
- Lime juice1 tsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Steps
- 1
Remove chorizo from casings if necessary. Cook chorizo in a skillet over medium-high heat until browned and cooked through, breaking it up with a spoon. Drain excess grease.
- 2
While chorizo cooks, prepare chipotle crema: finely mince 1-2 chipotle peppers in adobo sauce. Mix with sour cream, lime juice, and a pinch of salt. Set aside.
- 3
Lay out the large tortillas. On one half of each tortilla, layer the cooked chorizo, a mix of Monterey Jack and cheddar cheeses, a tostada shell, pickled jalapeño slices, and a drizzle of chipotle crema.
- 4
Fold the empty half of the tortilla over the filling.
- 5
Heat vegetable oil in a skillet over medium heat. Grill the folded wraps seam-side down for 3-5 minutes per side, until golden brown and the cheese is melted.
- 6
Serve immediately.
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