Brat and pimento cheese crunchwrap
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1 pimento cheese and brat crunchwrap
- 1 12-inch burrito size tortilla
- 1 cooked brat or sausage, sliced into quarter-inch thick slices
- 3 to 6 tablespoons cooked/caramelized onions
- 1 6-inch corn tostada
- pimento cheese spread (link to recipe)
- 1 teaspoon canola or vegetable oil
Slice the brat into a quarter-inch thick slices. Anything less than a half inch will work fine.
In a large skillet over medium high heat, sear the slices of brat. These should be already cooked; this process is just to warm the meat and to add any caramelization or texture to the brat slices. Once it is warmed to your liking, remove the brat slices to a plate and wipe out the pan to be used later.
On a cutting board or clean, flat surface, lay down a 12-inch burrito tortilla and add the slices of your cooked and re-warmed brat in the center. You can use your corn tostada for reference, but you basically only want to add ingredients in a circle in the middle six inches of the 12-inch tortilla.
Add a few tablespoons of caramelized onions to the top of the sliced brat.
Top the brat slices and onions with the crunchy tostada shell.
Add pimento cheese to the top of the tostada. It is probably easier to do this by picking up the tostada and spreading the cheese spread on top.
Wrap your crunchwrap: Fold the sides of the flour tortilla up over the top, meeting in the middle. The below image shows a crunchwrap with cheddar cheese being folded, but it's the same concept.
Once folded, you can flip the crunchwrap over to retain the folds and shape.
In your large skillet over medium-high heat, add a teaspoon of oil.
Sear the bottom, folded side of the crunchwrap in the oil to seal in the goodness.
After 2 minutes, flip and sear the other side for 2 minutes. If either side isn't quite browned enough for your liking, you can flip and cook for an additional 1 to 2 minutes on each side.
After at least 4 minutes of cooking and when both sides of the crunchwrap have a nice, browned exterior, serve and enjoy.