Pastrami Crunchwrap
A deli-inspired crunchwrap stuffed with savory pastrami, Swiss cheese, and tangy mustard aioli. Crispy on the outside and packed with bold flavors inside.
A griddle-pressed crunchwrap loaded with pastrami and Swiss for a deli-meets-Tex-Mex mashup.
Nutrition per serving
Ingredients
wrap
filling
sauce
cooking
Instructions
Make the Mustard Aioli
In a small bowl, whisk together the Dijon mustard and mayonnaise until fully combined. Set aside.
Warm the Pastrami
In a skillet over medium heat, warm the pastrami slices for 2 minutes until heated through and slightly caramelized on the edges.
Assemble the Crunchwrap
Lay a large flour tortilla flat. Spread mustard aioli in the center, layer with Swiss cheese, warm pastrami, sauerkraut, and place a tostada shell on top. Fold the edges of the tortilla up and over the tostada, pleating as you go to seal.
Griddle the Crunchwrap
Melt butter in a large skillet over medium heat. Place the crunchwrap seam-side down and press gently with a spatula. Cook for 3 minutes per side until golden brown and crispy.
Slice and Serve
Remove from heat, let rest for one minute, then slice in half diagonally and serve immediately.
Substitutions
Common mistakes
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