You guysssssss. Do your best ideas ever come in the shower?! Pretty much all of mine do. It's where I came up with the idea for my podcast, do most of my major brainstorming, and where I thought of this amazing FALAFEL CRUNCHWRAP!

I was thinking about what I had in my pantry, what I wanted to eat (Taco Bell, always), and how I could combine the two. BOOM. The idea was born. I had falafel mix, tomatoes, tzatziki, and feta cheese. All I needed was hummus, tortillas, cucumber, and pita chips.

The total time for this takes an hour and 40 minutes, but that includes the hour it takes to soak the falafel mix, and the 30 minutes it takes to bake them. Once that's done, it takes only 10 minutes for this healthy Mediterranean twist on a Taco Bell classic.

Here's the step by step:

1. Mix 1 cup of Trader Joe's falafel mix with 3/4 cup of water. Cover loosely and set to the side for an hour.

2. After an hour, preheat your oven to 350. Form small falafel balls with the mix and bake for 30 minutes until golden brown and crunchy on the outside.

3. OPTIONAL: Take your taco (regular?) sized tortillas and cut out a medium-sized circle. I used a jar of peanut butter as a guide.

4. Take your burrito (extra-large) sized tortillas and begin to layer. Start with hummus, then cut two falafels in half length-wise and add them, then add tzatziki. Next up is the crunch! I used Trader Joe's pita chips. Then add tomatoes, cucumber, mint, and feta cheese - or whatever toppings you want!

5. FOLD! If you cut out the extra circle, place it on top of your fillings. Then fold the edges of your tortilla into the middle like a crunchwrap supreme.

6. Place seam-side down onto a pan over medium heat with some olive oil. "Cook" for 3-4 minutes on each side, until the tortilla is golden brown. Serve immediately.



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