Crunchy Taco Wrap

 

1. On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side.
2. Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.
3. Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.

Roasted Tomato and Jalapeno Salsa:

1. Preheat the oven to 400 degrees F.
2. Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.
3. Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.

Ingredients

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Four 12-inch flour tortillas

2 cups shredded Mexican blend cheese

2 cups prepared Mexican rice 

12 slices cooked bacon 

1 cup pico de gallo 

Four 4.5-inch fried corn tortillas (see Cook's Notes)

1 cup sour cream 

1 avocado, thinly sliced 

1 cup store-bought or homemade salsa, recipe follows

1 stick (8 tablespoons) unsalted butter 

Roasted Tomato and Jalapeno Salsa:

1/2 cup oil

5 Roma tomatoes, halved 

4 garlic cloves

3 chipotle chiles

1 small jalapeno

1 small Spanish onion, quartered 

2 tablespoons fresh lemon juice 

1 tablespoon kosher salt 

1 teaspoon sugar