Junior Matthew Lekosiotis is a hobby cuisine enthusiast who is interested in food and cooking because he, quite simply, “likes to eat.” Growing up, his mom made excellent homecooked meals that he helped with, and along the way, he developed a love and a talent for cooking. In this column, he aims to share his favorite recipes with students.

This week’s installment is a fresher and healthier version of the Crunchwrap, made popular by Taco Bell but totally creatable in an at-home kitchen.

Ingredients 

• Ground Beef
• Cheese
• Beans (Black)
• Tomatoes
• Onions
• Mayo
• Siracha
• Honey
• Tortilla
• Lettuce
• Red Pepper
• Onion Powder
• Taco Seasoning
• Garlic Powder
• Crunchy taco shell

Prep

• Dice onions and tomatoes and set them aside 
• Wash lettuce and chop it into fine pieces
• Combine Mayo, Sriracha, and Honey into a ramiken and stir until mixed

Cooking

Step One – Put your pan onto a stove with medium heat and put the ground beef onto it. Then, add your diced onions into the beef mixture. Cook Ground Beef until fully brown. When done cooking, drain the grease and then add the seasonings into the mixture and stir until it’s evenly spread out.

Step Two – Grab your tortilla and spicy mayo sauce and spread the sauce evenly across the tortilla. Then Grab your ground beef and put the desired amount in the center or the tortilla. Then, follow up by putting lettuce, cheese, beans, and tomato on top.

Step Three – Place your circular crunchy tortilla on top of your toppings.

Step Four – Fold in the tortilla so it’s connected to the crunchy tortilla in the middle.

Step Five – Once all the corners are folded in, place the bottom side of your crunch wrap onto a pan on low-medium heat until the flaps are cooked to the crunchy tortilla. This ensures your crunch wrap doesn’t fall apart.

Step Six (optional) – Flip your tortilla over to cook and crisp the top side. Cook until golden brown.