Japanese Wagyu Crunchwrap Supreme | iQ Barbecue 4K

Missing Taco Bell lately? You might want to try this out. In this video, I'll be taking Taco Bell's Crunchwrap Supreme to the next level! Thanks to the Japanese A5 Wagyu Beef, this signature iQ Barbecue Cruchwrap is definitely a delectable masterpiece. Let's get cookin'!

Ingredients:
1 lb Miyazaki A5 Wagyu Ground Beef
4 Restaurant style flour tortillas
4 street taco corn tortillas
1 cup grated cheddar cheese
2 cups of shredded lettuce
1 cup diced roma tomatos
1/4 cup nacho cheese sauce
3 tbsp sour cream
1 tbsp smoked paprika
1 tbsp chili powder
1 tsp chili flakes
2 tbsp taco seasoning

Recipe: Begin by drizzling olive oil and adding salt and pepper to each street taco and put them in a 350 degree F oven for 15 minutes. FYI, add a wire rack on top of the tortillas so they don’t curl. Cut Roma tomatoes in half and remove membrane dice and salt. Chop lettuce into fine strips and set aside with tomato’s. Combine pepper flakes, chili powder, smoked paprika, salt, pepper and taco seasoning. Please ground beef in pan over medium heat. Add seasoning to beef and sauté until fully cooked. Drain 3/4 of fat from the meat and set aside. Take a flour tortilla and add lettuce, meat, tomato's, sour cream, grated cheese, nacho cheese and top with the baked street taco shell. Then cut a round piece from a flour tortilla and put on top of the street taco shell. Now crease the outside of the tortilla and pull to the center. Repeat this until the entire tortilla is folded. Pour a few tablespoons of the beef fat onto your flattop or in a pan and grill each side of the crunchwrap for 2-3 minutes until golden brown. ENJOY!

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[lasiodoragonzalez]

I love watching your videos. Now I'm hungry.

[wokk]

i see you take some inspiration from nick digovanni

[sheilagagnon]

Now we are talking. Yum. Just need a napkin