Crunchwrap Supremes Homemade And Healthy Recipes

HEALTHIER HOMEMADE CRUNCHWRAP SUPREME

Steps:

• 1. Preheat the oven to 400° F.2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.3. Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor. 4. To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps. 5. Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!

CRUNCHWRAP SUPREMES (HOMEMADE AND HEALTHY!)

Steps:

• Spray a large skillet with cooking spray. Add garlic, onions, tomato, cumin, and chili powder. Cook on medium heat until onion is tender. Add marinara sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.
• Warm your tortillas in the microwave to make it soft enough to bend. Place 1/6th of the cheese in the center of the tortilla, covering it about the size of the tostada shell. Spoon 1/6 of the bean/tomato mixture over the cheese. Place the tostada shell on top. Then cover the shell with all of your favorite toppings.
• Wrap the edges of the tortilla up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it).
• With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown.
• Carefully flip it over once the edges are sealed and lightly brown the bottom side.
• Repeat on remaining tortillas.

HOMEMADE CRUNCH WRAP SUPREME

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside. Heat tortillas according to package instructions. Heat nacho cheese according to package instructions. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible. Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer. Serve immediately.

HOMEMADE CRUNCHWRAP SUPREME RECIPE

Steps:

• Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
• Add ground meat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. Season to taste with taco seasoning.
• Once cooked, set aside.
• Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that's the same size as the tostada.
• Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
• (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
• To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that's about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
• Add a scoop of meat mixture (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
• Spread sour cream on a tostada, then place the tostada on top of the meat.
• Top with shredded lettuce, tomato, and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
• Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
• After folding up one edge, press the side of the tortilla down flat, fold it in to the middle, and create "pleats" that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
• Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
• Repeat assembly process with remaining crunchwraps.
• Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
• Spray the wrap lightly with cooking spray or add a little oil to the pan.
• Add each crunchwrap to the griddle-seam-side down-pressing with a spatula to seal and flatten. (Do your best to make sure they're relatively flat and touching the griddle!)
• Cook 3-5 minutes on each side, until golden brown.