I then take my vortex basket and place it in the center of my kettle grill (below the grates) and pour the hot active charcoal into the vortex. I filled a charcoal chimney up with lump charcoal and let it light all the way, this takes about 12-15 minutes. Since I made my chili over hot coals on the grill this is how I am going to explain the process of making the chili. It’s quite easy to make, I did mine over the coals in a cast iron skillet but it can easily be done inside on a stove top. The chorizo brings the flavor of the chili to new levels and it plays well with all of the other seasonings. My chili is so good because I use a mixed blend of 80/20 ground chuck with ground chorizo. I love the gooey cheese with the warm flavors of the chili and the crunch from the Fritos in every bite. What makes these Chili Cheese Crunch Wraps so good is how easily they are put together and the option to have them for lunch or dinner.
Crunch wrap recipe full#
Everyone loves them and they’re full and happy, this is a success! This is one of the main reasons why we make them so much in our home during the colder months. There is nothing fancy about this recipe, it’s simple and easy. I think we all fall into this trap from time to time. The only reason we went through the drive-thru in the first place was that our family was on the road and in a hurry. They were tasty but back in my mind I always knew that I could make major improvements. I’ve had my fair share of quick drive-thru experiences at Taco Bell with the kids where we all ordered crunch wraps and chili cheese burritos. I love Chili and I love crunch wraps, so I wanted to combine them together with my own spin for the best Chili Cheese Crunch Wrap ever! It’s all about the warm flavorful chili that is paired with gooey cheddar cheese and Fritos inside a warm toasted tortilla!
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