VEGETARIAN CRUNCHWRAP SUPREME
A vegetarian spin on Taco Bells' classic wrap with lentils and guacamole.
Provided by Courtney
Categories Main Course
Number Of Ingredients 14
Steps:
- Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado. Season the avocado with sea salt and mix in the cilantro.
- Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside. Discard the rest.
- Heat a skillet to medium heat and add the lentils. Add the spices along with 1/4 cup of water and mix well. Let the lentils cook until the water has reduced.
- Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla. Top with shredded cheese and sour cream then place a tostada over top. Gently press down to flatten. Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.
- Place the cut circle tortillas on top of the filling and press gently to flatten. Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.
- Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned. Flip and continue the second side until the same.
Nutrition Facts : Calories 681 kcal, Carbohydrate 71 g, Protein 28 g, Fat 35 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 39 mg, Sodium 570 mg, Fiber 22 g, Sugar 7 g, ServingSize 1 serving
VEGETARIAN CRUNCHWRAP SUPREME RECIPE
Taco Bell inspired homemade Mexican Vegetarian Crunchwrap Supreme makes an easy dinner under 30 minutes. It is stuffed with healthy veggies & bean filling.
Provided by Khushboo
Categories lunch/ dinner
Time 30m
Number Of Ingredients 24
Steps:
- Heat oil in a pan.
- Once warm add in the mushrooms and cook it on medium heat for 2 minutes stirring occasionally.
- Now add garlic and broccoli.
- Add 2 tablespoons water. Give it a stir.
- Lower the heat to low and cook covered for a minute.
- Open the lid and spices like cumin, cayenne, salt, pepper, and oregano.
- Stir in zucchini, cover, and cook for an additional minute.
- Switch off the flame and check the taste.
- Adjust any spices if preferred.
- Let it completely cool before filling.
Nutrition Facts : Calories 221 kcal, Carbohydrate 16 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 535 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
VEGETARIAN CRUNCH WRAP SUPREME
Provided by Emma Chapman
Number Of Ingredients 14
Steps:
- Start by sauteing the garlic and onion in a tablespoon of olive oil. Once softened add the refried beans and cumin; stir to combine. Cook until warmed through.
- In a small bowl mash up the avocados (removing the skin and seed first, of course). Stir in juice from half the lime and the cilantro. Taste and add a little salt if you like. Set aside.
- Cook the corn tortillas in a hot skillet with a tablespoon of oil. The goal is to get the corn tortillas crispy, but not burnt. As I cook these I like to place them in between layers of paper towels (once removed from the skillet) to soak up any extra oil. Set aside.
- Now assemble the crunch wraps. This is the fun part. Onto one large burrito shell add a big spoonful of refried beans. Pile on some cheese. (Just a handful will do.) Now add the crispy corn tortilla. Spread on that simple guacamole we made. Spread on some sour cream. Add on lettuce and tomatoes. Now add another flour tortilla. Use a pair of kitchen shears to cut the burrito shell down to the same size as the corn tortilla. Fold the larger flour tortilla over the top.
- Cook in a hot skillet with a tablespoon or two of olive oil. To keep the flour tortilla shell folded in on itself, place a small plate or clean pot on top as it cooks. It looks a little funny but it works. After about 2 minutes, flip the crunch wrap over and cook the other side.
TACO-BELL CRUNCHWRAP SUPREME(VEGETARIAN VERSION)
For those of you who have never had a crunchwrap yourselves, here is a description straight from Taco-Bell's website: "A warm, soft, flour tortilla filled with seasoned beef (or beans), warm nacho cheese sauce, a crunchy tostada shell, reduced fat sour cream, lettuce and tomatoes and then wrapped up and grilled for maximum portability." This is a vegetarian version that is so yummy! If you want to make a normal style crunchwrap, simply substitute the beans for beef in this recipe. I also chose to use real cheddar instead of nacho cheese. The computer wouldn't let me say tostada shells, so I put it in parenthesis. From Stuff That's Useful. Go to http://stuffthatsuseful.blogspot.com/2011/06/recipe-taco-bell-crunchwrap-supreme.html for step by step pictures.
Provided by Sharon123
Categories Cheese
Time 30m
Yield 2 crunchwraps
Number Of Ingredients 7
Steps:
- Set-up & Tips:.
- Your tortilla needs to be about two inches more than twice the diameter of your tostada shell. For example, for a 5 inch (normal) tostada shell, you should use a 12 inch tortilla. As all I had were 8 inch tortillas when I made these, I cut my tostada shells down to 3 inches using a sharp knife. As a result, I had sort-of "mini crunchwraps", so don't judge the size of your crunchwrap based on my pictures.
- As the cheese needs to go nearest to the outside, and beans don't spread well on cheese, it works best to spread the beans on the tostada shell rather than the tortilla. Pre-heating the beans will also make them easier to spread, and help to melt the cheese (just zap them in the microwave quickly).
- If you plan to use beef, invert the instructions below, and sprinkle the cheese then the meat onto the center of the tortilla first instead.
- If you really want to do everything properly, add 1/2 Tbsp water to your sour cream, and put it into a condiment squeeze bottle for easy application.
- WARM the tortilla for about 15 seconds in the microwave right before using it, so that it doesn't crack when you fold it.
- Assembly:.
- Spread a little over 1/4 cup of beans on your tostada shell, so that you get an even layer to the edges, just under 1/2" thick.
- Sprinkle about 1/4 cup of cheese over the beans, again to the very edges of the shell.
- Place a warmed flour tortilla centered over the tostada shell, and reaching under and supporting the shell, invert the whole assembly.
- Squeeze or spread a thin layer of sour cream over the exposed tostada shell.
- Spread about 1/4 cup lettuce over the sour cream.
- Spread 1/8 cup tomatoes over the lettuce.
- Folding:.
- Now comes the tricky part. This may be a little difficult at first, but you'll get the hang of it pretty quickly(see description to go to website for step by step photos).
- Fold one side of the tortilla as far as it will go over the other ingredients.
- Using your fingers, make the next fold just like the last, while tucking the extra tortilla under the fold.
- Continue folding like this until you reach the very end, where there is a single triangular flap left.
- Fold the final flap closed.
- Cooking:.
- Using a folded piece of paper towel, lightly grease a 12 inch skillet (cast iron works great).
- Preheat skillet to power level 5 (medium high on a normal stove), until oil begins to bead.
- Turn to power level 3 (high side of medium), and place folded crunchwrap right-side up in pan.
- Using a smaller skillet (or other heavy food-safe object), press crunchwrap firmly into the pan. Turn as soon as it becomes evenly brown (about 30 seconds or longer).
- Use smaller skillet again to press other side into pan until nicely brown (again about 30 seconds or longer). You might want to quickly re-oil the pan before doing this.
- Remove, let cool, and enjoy!
Nutrition Facts : Calories 350.2, Fat 18.5, SaturatedFat 10.2, Cholesterol 44.6, Sodium 792, Carbohydrate 31.5, Fiber 6, Sugar 2.9, Protein 15.3
VEGGIE WRAP SUPREME
OK, so even if you are not a vegetarian (like I am) or don't like tofu (like me) you will love these zesty veggie wraps! They are chock full of healthy goodness, but also packed with irresistable flavor.
Provided by CelinaDaWeena
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat.
- Cube tofu and place in oil.
- Prepare all vegetables for sauteing. Add all vegetables one at a time (except spinach) to tofu in order above, spacing each addition by approximately 45 seconds.
- Pour in salsa of choice and lightly simmer.
- Steam wraps in microwave.
- Spread sour cream onto wraps and sprinkle with spinach and cheese. Spoon equal amounts of veggie/tofu mixture into each wrap.
- Roll up and enjoy with a fork or just in your hands!
Nutrition Facts : Calories 698.9, Fat 32.6, SaturatedFat 11.9, Cholesterol 39.7, Sodium 1350.2, Carbohydrate 75.9, Fiber 8.1, Sugar 9.6, Protein 29.3
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