The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Homemade Crunchwrap

I had a friend who made this for me and I loved it so much, I have asked her over and over to make it and each time she does it gets better and better. There is technically not really a “recipe” that goes with it, more of a method with ingredients. Some of the ingredients you will need are Burrito soft shells, Fajita soft shells, Taco meat, liquid cheese, sour cream, diced tomato, shredded lettuce and tostadas. You can, of course, add or subpart any of these ingredients for more or less that you prefer. I really like the Velveeta brand liquid cheese packets that you can actually just buy in the store now. You can find them right in the taco section of the grocery store. I was pretty amazed by this because before, you would only be able to find the packets inside of something, such as a taco kit, macaroni and cheese kit, etc. 

This recipe is special for a number of reasons. Like I said, I had a special friend create this recipe and make it for me several times but it is also special because I think it is a recipe that perhaps people will make and realize that fast food is not cheaper or better than homemade food, which sadly is what a lot of people think nowadays. This is so much better than anything you can find at your local or fast food Mexican stop. And I am not saying to never eat out or support your local businesses either. I am saying that there could be and should be a decent combination in both eating out and making food at home. There needs to be a balance between both. If you make this, as always, let me know your thoughts! 

Homemade Crunchwrap

In the order of putting together with ingredients, follow this method. Place Burrito shell on a plate. Heat up leftover taco meat. Mix in liquid cheese with the taco meat. Place in the middle of the Burrito shell and then place on top a tostada. Spread sour cream on top of the tostado, then sprinkle on top shredded lettuce, diced tomato and shredded Mexican blended cheese. Placed Fajita soft shell on top of that. Preheat pan over medium heat. Place in the skillet for about 1 minute until a little brown. Flip. Repeat. If it helps, you can hold everything together with toothpicks, just be sure to remove them before eating. Cut in half and serve. 

Ask and Answer: I would like to say a huge thank you to everyone who has been signing up for my newsletter, “KITCHEN WITTER”. I, as always, really appreciate your continued dedication and support. Thank you very much.