Triple Double Crunchwrap

Instructions

1. 1

   Skip to step 6 if you know how to cook meat

2. 2

   For the chicken we went with a pressure cooked method so we could get pull apart shredded chicken that's moist and seasoned. Add chicken to pressure cooker or slow cooker with 1 tbsp oil, 1 chicken bouillon cube and water until the chicken is submerged completely. Add in your taco seasoning generously, roughly 1 tbsp per chicken breast. Set it and forget it when its done you shred it.

3. 3

   For the steak, rub it down in oil and seasoned it with taco seasoning. Make sure the steak is room temperature before searing. Sear on a cast iron skillet, medium high heat for 2-3 minutes per side. Let it rest for at least 10 minutes. If you want the steak well done, finish it off in the oven.

4. 4

   Brown ground beef, drain grease and blitz the ground beef chunks in a food processor to get a finer consistency. This is optional, but the texture will taste like Taco Bell. Add your seasoning & water, bring to boil and let simmer for 10 minutes.

5. 5

   We decided to deep fry the corn tortillas to give it that extra crunch / crisp. Fry for 2 minutes or until you get the consistency you desire.

6. 6

   Assemble the Triple Double: Large Flour Tortilla, Nacho Cheese, Beef, Corn Tortilla, Nacho Cheese, Beef, Corn Tortilla, Sour Cream, Lettuce, Tomato, Fold. Grease both sides and grill 2 minutes per side on medium heat or until golden brown. Cut & Enjoy.

7. 7

   Assemble the Quadruple Triple: Large Flour Tortilla, Nacho Cheese, Steak, Corn Tortilla, Nacho Cheese, Shredded Chicken, Corn Tortilla, Nacho Cheese, Beef, Corn Tortilla, Sour Cream, Lettuce, Tomato, Fold. Grease both sides and grill 2 minutes per side on medium heat or until golden brown. Cut & Enjoy.