Made with chicken, avocado and all the fixins', fourth meal is better when you make it at home.
1, 12-inch tortilla
2, 6-inch corn tortillas, fried until hard
3 tablespoons sour cream
1 cup jack cheddar, shredded
1/2 cup pinto beans, smashed
1 cup iceberg lettuce, finely shredded
1 Roma tomato, diced
1 boneless, skinless chicken thigh, cooked and chopped
1/4 avocado, cut into 6 pieces
2 tablespoons vegetable oil
For the salsa:
1 jalapeño, seeds removed
4 Roma tomatoes, roughly chopped
1 Spanish onion, cut into eighths
1 tablespoon chipotle pepper
2 cups vegetable oil
2 tablespoons salt and pepper to taste
1/2 cup cilantro, roughly chopped with stems
In a large mixing bowl, toss all salsa ingredients except for the cilantro and season heavily with salt and pepper, ensuring oil coats everything.
Place on a baking tray lined with parchment paper or aluminum foil. Roast in oven at 400°F for 30 minutes or until lightly charred. Remove from oven and let chill for 15 minutes.
Place salsa, including juice left on the baking tray, into a blender and blend on high until all ingredients are pureed. Set aside to let cool.
Sandwich sour cream between the two fried tortillas. Set aside for assembly.
Lightly toast the large tortilla, making sure it stays malleable.
Work quickly with the tortilla - this works best if the tortilla stays warm. Work in the center of the tortilla, making sure to leave a 2-inch border between your fillings and the edge of the large tortilla. Start stacking: cheese, lettuce, tomato, pinto beans, salsa, sour cream tortilla sandwich, sliced avocado, chicken, salsa.
Fold in a symmetrical pattern so that the ends of the tortilla all meet in the middle, sealing the crunchwrap. Toast the folded side in oil until wrap is fully sealed. Flip and toast on the other side. Serve with salsa. Enjoy!