This extra cheesy, craveable crunchwrap is layered with Maruchan Mexican Flavor Rice, chili-lime seasoning, black beans, shredded cheddar, fajita veggies and nacho cheese, topped with nacho cheese chips. Griddled in butter for a crispy finish and served with sour cream and extra nacho cheese for dipping.
Prep
10 min
Cook time
15 min
Serves
2
Mexican Rice
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1 package Maruchan Mexican Flavor Rice
2 XL tortillas
1/2 cup refried pinto beans
1/2 nacho cheese, warmed
1/2 cup cheddar cheese, shredded
1/2 pepper and onion blend, warmed
2 tbsp tomatoes, diced
chili-lime seasoning, as needed
lettuce, shredded, as needed
nacho cheese chips, as needed
butter, as needed
sour cream, as needed
cilantro, as needed
To cook rice, remove lid and packet inside. Open packet into cup and stir well. Add in Chili-Lime seasoning as needed. Add 175 ml of water and stir. Microwave 4 minutes on high. Leave in microwave for 3 minutes to cool.
Top each XL tortilla with a spread of 1⁄4 cup refried pinto beans, 1⁄4 cup nacho cheese, 1⁄4 cup shredded cheddar cheese, 1⁄2 cup pepper and onion blend, tbsp of diced tomatoes, lettuce, and nacho cheese chips.
Begin to fold by taking one edge of the tortilla and bringing it in towards the center. Continue to bring the edges of tortilla toward the center tightly, covering entirely. Griddle each side in butter until golden brown. Serve with a dollop of sour cream and cilantro leaves. Enjoy!
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