Pork Rind Crunchwrap

Ingredients:

• ¼ lb your favorite Taco meat (we used shredded beef)

• 1Tbsp. Taco seasoning mix

• 1 10-inch Flour tortilla

• ¼ cup Nacho cheese sauce

• 1 bag of Southern Recipe Small Batch Pork Rinds (we used Sea Salt & Cracked Black Pepper)

• ½ cup Shredded lettuce

• 1 Tbsp. Tomatoes, diced

• 1 small Flour tortilla (street taco size)

  
  

Directions:

1. Crumble taco meat into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.

2. Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.

3. Place a layer of pork rinds on top of the cheese. Top with lettuce and tomato.

4. Center the small street taco size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.

5. Place the sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

6. Serve immediately.