Leftover Crunchwrap
Becky Joiner

As featured on Recipe Club's Dinner for One episode

Serves 1

On nights where I'm cooking for myself, I usually repurpose leftovers into a crunchwrap. 

I try to avoid food waste as much as possible and crunchwraps are delicious, so it's a win-win. (Ed note: Becky’s opinions about crunchwraps are her own. Unless Taco Bell wants to sponsor us, then they can be our opinions too!) Most of the dishes in our weekly dinner rotation work well in a crunchwrap—beef or shrimp taco filling; one-pot linguica or chicken & rice; larb/meat-based salads; beef/broccoli garlic noodles; enchiladas, etc. Any leftovers that aren't super liquidy or saucy work well. 

The only real cooking involved is making a salad and a tostada to go inside the crunchwrap and give it more texture. It's not a crunchwrap if there isn't a crunchy element inside! Without the crunch, it's just a wrap and that's boring.

General instructions for crunchwrapping leftovers:

Make a crunchy little tostada
Brush a small corn tortilla with oil then bake at 400°F until crisp. (Or fry it in a pan.)

Make a fresh, crunchy salad
Chop up a handful of whatever lettuce, veggies, and herbs you have handy. Toss them with a little oil and citrus juice or vinegar.

Reheat leftovers
Warm up a scoop of leftovers.

Assemble the crunchwrap
Place the leftovers in the center of a large flour tortilla. Top with the salad and tostada. Add cheese, if you like. Fold the sides of the flour tortilla over the filling to form a chubby hexagon.

Toast the crunchwrap
Pan-fry the crunchwrap seam-side down in an oiled skillet until golden, then carefully flip and brown the other side. Eat hot, hunched over the stove.