Kobe Crunch Wrap

Ease of Preparation: Hard

Yield: 1 serving

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 large flour tortilla
• 1 corn tortilla
• Canola oil for frying
• 1/2 cup crème fraiche
• 1 tsp truffle paste
• 1 head iceberg lettuce
• 1 heirloom tomato
• 1/2 cup aged old cheddar cheese grated
• 1 cup ground Kobe beef
• Salt to season

Method:

1. Fry the corn tortilla until crispy.
2. Cook the Kobe ground beef and strain off the liquid.
3. Dice the heirloom tomato.
4. Chiffonade the iceberg lettuce.
5. Mix the crème fraiche with truffle paste.
6. Grate the cheddar cheese.
7. Build the crunch wrap: top the corn tortilla with all the taco ingredients, then wrap it in the flour tortilla.
8. Sear in a pan till crispy on all sides.